Author Topic: Potato Pie  (Read 6549 times)

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Offline Ev

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Potato Pie
« on: July 12, 2011, 11:01:10 AM »
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.


Offline Jackie Tran

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Re: Potato Pie
« Reply #1 on: July 12, 2011, 12:32:15 PM »
Steve that looks delicious.  Wish I had a slice right now.

Chau

Offline The Dough Doctor

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Re: Potato Pie
« Reply #2 on: July 12, 2011, 03:45:03 PM »
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

Offline Jackie Tran

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Re: Potato Pie
« Reply #3 on: July 12, 2011, 04:12:15 PM »
Tom I had a pie in Rhode island with mash potatoes and bacon.  Sounded odd at the time but it was really good.

Offline norma427

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Re: Potato Pie
« Reply #4 on: July 12, 2011, 11:01:56 PM »
Steve,

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

Norma
Always working and looking for new information!

Offline Ev

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Re: Potato Pie
« Reply #5 on: July 13, 2011, 07:58:22 AM »
Yes, same dough, except it was only one day old instead of five.

Offline fazzari

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Re: Potato Pie
« Reply #6 on: July 13, 2011, 12:14:52 PM »
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

Offline Ev

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Re: Potato Pie
« Reply #7 on: July 13, 2011, 06:03:45 PM »
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.