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Wood Fired Recipes Community Cookbook

Potato and Radicchio Wood Fired Pizza

Jun 17, 2016Posted by Brigit BinnsPrint

potato, radicchio, pizza, brigit binns, wood fired pizza, wood fired oven, pizza oven

Potatoes are not a typical pizza topping in the USA but the cutting-edge pizzerias of Rome and Naples love to add the starchy root to a crisp and golden pie. Here, the blissful flavor of charred radicchio and the salty tang of prosciutto provide an earthy balance, while cool fresh mozzarella and a whisper of fresh oregano ties it all together into happy harmony.

Makes one @13-inch pizza; may be doubled or tripled

 3 ounces small potatoes, scrubbed

Extra-virgin olive oil, as needed

Fine sea salt and freshly ground black pepper

1/8 teaspoon dried oregano

One quarter of a small head radicchio (cut through the core), cored, and slivered

2 teaspoons balsamic vinegar

One 9-ounce dough ball

Rice flour and cornmeal for shaping and cooking the pizza dough

1 ½ ounces prosciutto, torn into bite-sized pieces

About 2 ounces fresh mozzarella, cut into small cubes

1 teaspoon fresh oregano leaves, torn in half

 

Cut the potatoes into golf-ball-sized pieces, if necessary. In a saucepan of simmering, salted water, cook the potatoes until they are tender but not mushy, about 12 minutes. Drain, cool slightly, and cut into ¼-inch slices. Quarter the slices crosswise. In a bowl, toss together with 2 teaspoons olive oil, 1/8 teaspoon salt, the dried oregano, and a few grinds of pepper.

In a heavy skillet over medium heat, warm the remaining 2 teaspoons olive oil. Add the radicchio and stir frequently until tender and golden, about 4 minutes. Remove from the heat and stir in the balsamic vinegar.

Gently stretch and shape the dough into a 13-inch round.  Brush (or spray) shaped dough with a little olive oil. Scatter with the radicchio, potato and prosciutto; finally, dot with the mozzarella. Season with salt and pepper.  Slide into a wood fired oven and bake until cheese is melted and crust is cooked to your satisfaction.

If using a home oven equipped with a baking steel, form on a sheet of parchment paper placed atop an un-rimmed baking sheet (no need for cornmeal).  Carefully slide the dough-topped parchment from the baking sheet onto the center of the screaming-hot pizza steel and bake for 8 to 10 minutes, until the cheese is melted and the crust is golden. Let stand for 1 minute, then slice and serve.

Let the revels begin!

Brigit

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