Potato Pie

[Ev]

I made this pizza the other day. Sort of like a sicillian, I guess, but not really. I used a570g dough ball that I would normally use for a 16" NY style pie, in a 12X12 steel pan, topped with scalloped potatoes, sauteed sweet Vidalia onions and white cheddar. Bacon would have been nice, but I didn't have any.

[Jackie Tran]

Steve that looks delicious.  Wish I had a slice right now.

Chau

[The Dough Doctor]

OHhhhhhhhhh, that pie sure does look good!
Right now I'm working on a project that calls for making different types of pizzas with dehydrated potatoes either in the dough (actually works quite well) and as a topping (think mashed potatoes applied with a decorating bag and a star tube), topped with bacon bits, ham/Canadian bacon, onion, and a cheddar-mozzarella cheese blend. Also thing about what can be done with shredded potatoes mixed with a little whole egg and flour to make a potato crust (par-bake)  and then top either as a breakfast pizza, or as a gluten-free pizza. Potatoes are possibly one of the most overlooked health foods that really seems to work well with pizza.
Have fun, and enjoy those potato pizzas!
Tom Lehmann/The Dough Doctor

[Jackie Tran]

Tom I had a pie in Rhode island with mash potatoes and bacon.  Sounded odd at the time but it was really good.

[norma427]

Steve,

Your potato pie looks delicious!     That was one of the same Reinhart doughs you used for a pizza today, wasn't it? 

Norma

[Ev]

Yes, same dough, except it was only one day old instead of five.

[fazzari]

Steve
Absolutely delicious looking pizza!!!!!!  I visited Serious Pie in Seattle last year, and one of their favorites was a pizza with yukon golds, pecorino and rosemary.  Besides the addition of bacon to yours, I'm thinking rosemary might also be a welcome addition.....great job!!
JOhn

[Ev]

Thanks. I'll try some rosemary next time. And thanks, John, for posting the Reinhart recipe. This is basically what I used for this pie.