A couple days ago, we had pizza at home. Made of scratch, of course. This time, though, it was a little different. Not your usual everyday pizza, made with a yeast dough, some tomato sauce, topping of your choice ( a lot of topping with most people, we use very little ) and cheese. In one of my new bread baking books,Local Breads by Daniel Leader, I discovered a pizza recipe, i had to try. Pizza alle patate di Genzano - potato pizza from the town of Genzano, Italy. It takes only very few ingredients : potato, onion, rosemary, olive oil and salt. The crust, though, is not your usual dough, it's a bread dough, made with a biga.
No cheese, no tomatosauce, no pepperoni, no mushrooms, no artichokes, no ...But really tasty. I used frech fingerling potatoes they look kind of red on the cut bias ), not peeled and sliced very thin on the mandoline. They work very well with the strong, chewy bread dough, onions bring a light sweetness, the rosemary rounds it up. The pizza was very tasty, just with a simple green salad. Nevertheless i will try the next time to add some cheese, maybe some Gryere. The picture of the finished dish in Daniel's book lets me suspect, the was some cheese as topping involved, though he didn't mention it in the recipe.