Focaccia Pizza Bianca
In this flavorful and hearty potato and fontina cheese pizza recipe, crispy roasted potatoes are combined with rich fontina cheese, aromatic rosemary, and a hint of roasted garlic oil on a perfectly baked Sicilian-style pizza crust. Each bite is a delightful balance of textures and flavors, making this pizza a delicious and satisfying meal option for any pizza lover.
— Constant Cookbook
Ingredients
- 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
- 1/4 cup plus 1 to 2 Tbs. olive oil, plus more for drizzling (optional)
- Salt and freshly ground pepper, to taste
- 1 garlic head, roasted
- 1/2 batch Sicilian-style pizza dough (see related recipe at left)
- Cornmeal for dusting
- 2 cups grated fontina cheese
- 1 Tbs. fresh rosemary leaves
Instructions
- Preheat an oven to 425ºF.
- In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.
- Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.
- Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.
- On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.
- Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.
- Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.
Yield
Serves 4.
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