I have never met a potato that I did not like. Whether baked, mashed, or fried into chips, potatoes have a certain umami that makes me happy. It is a good thing that I am such a fan because potatoes were quite the star of the garden this year. The seven measly potatoes that I threw in the ground a few months ago somehow turned into 25 pounds of creamy red potatoes. Now I have been making potato everything, including this pizza topped with potatoes and caramelized onions, it is two of my favorite foods together in a happy marriage! I have made it a few times now, most recently on a rye crust. If you have time to make the crust, I definitely recommend it, it is worth the effort, but a premade frozen crust would work in a pinch.
Potato Pie on Rye-Adapted from Williams-Sonoma Eating by Color
For the Rye Pizza Dough:
2 ½ teaspoons yeast
1 tablespoon blackstrap molasses
1¼ cup hot water
2 cups whole wheat flour, plus extra if needed and for dusting
1 cup Dark Rye Four
1 tablespoon olive oil plus more for greasing the bowl
½ teaspoon salt
In the bowl of a stand mixer with dough hook attachment, combine the yeast, molasses, and hot water. and let sit until frothy (about 5 minutes). Add the olive oil, flours, and salt. Turn the mixer on to speed 2 and let mix for 2 minutes. The dough should come together and clean the sides of the bowl, but if it is too dry at this time, slowly add water, a tablespoon at a time, until this happens. Let the mixer knead the dough on speed 2 for 3 more minutes. Alternatively, if you do not have a stand mixer, stir the dough until it begins to come together, and then hand knead on a lightly floured surface for 7 minutes. Lightly grease the bowl and a sheet of plastic wrap large enough to cover the bowl. Return the dough to the bowl and cover with the plastic wrap. Leave in a warm place to rise for 1 hour. I place a small sauce pan with boiling water in the oven, and then place my dough in there. I find that this makes the perfect warm and moist environment for my dough to rise in.
2 tablespoons extra-virgin olive oil
2 red onions, thinly sliced
1 tablespoon muscavado
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, chopped
½ cup water
Salt and Pepper to taste
Heat the oil in a large sauté pan over medium heat. Add the remaining ingredients, cover and cook until the onions are soft, around 15 minutes. Uncover and continue cooking until all of the remaining liquid is evaporated.
For the Pizzas:
1 pound small potatoes (not russets or baking potatoes), steamed or boiled until just tender
1 cup grated mozzarella
6 ounces crumbled goat’s milk feta
¼ cup toasted pine nuts
Chopped fresh rosemary for garnish
Preheat Oven to 500° F. Lightly dust a large baking sheet or pizza pan with cornmeal. Roll out the pizza dough onto the pan with a rolling pin. Top with mozzarella. Spread the potatoes evenly over the pizza in a single layer, and repeat with the onions. Sprinkle the feta over top. Bake for 8-10 minutes until the crust is golden brown and the cheese is bubbly.