Ingredients1 1/2 pounds baking potatoes, peeled
1 teaspoon dry yeast
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 cups all-purpose flour
3 ounces Fontina cheese, cut into 1/4-inch cubes
2 ounces Asiago cheese, cut into 1/4-inch cubes
Freshly ground black pepper
Leaves of 1 branch rosemary
2 ounces grated Parmesan cheese
Directions1. Make the pizza dough: In large pot of salted water bring potatoes to a boil and cook until they can be easily pierced with a knife. Reserving 1 cup cooking water, drain potatoes.
2. In small bowl mash 1/4 of the potatoes. Cut remainder into small cubes; set aside.
3. In large bowl, place warm (110 to 110 degrees F.) reserved potato water and stir in yeast. Add 1/4 cup of olive oil, 1/2 salt, and the smashed potatoes.
4. Stir in flour a bit at a time until you have formed a dough that does not stick to the sides of the bowl. On a lightly floured board, knead dough until smooth, about 4-5 minutes. Place dough in a lightly oiled large bowl, cover with plastic wrap and set in a warm place until doubled in size, about 45 minutes.
5. Preheat oven to 425 degrees F. (If using a pizza stone, place it in the oven when you start preheating.) On a lightly floured board, roll dough to a 1/8-inch thick round, approximately 15-inches wide and transfer to a baking sheet or pizza paddle. Scatter Fontina and Asiago cheeses over dough, then potato cubes. Drizzle with remaining olive oil; sprinkle with pepper, rosemary and Parmesan. Cover lightly and let rise in a warm place for 25 minutes.
6. Place baking sheet in oven or transfer pizza from paddle to pizza stone and bake until crisp and golden brown, about 35 minutes. Serve hot or at room temperature.
Truly a dish for potato lovers, this pizza has spuds in the dough and the topping. David Ruggerio says it is delicious piping hot or at room temperature, as a meal or in small squares as an hors doeuvre. Take care that the potato cooking water, which is used in the pizza dough, is 100 to 110 degrees F.; if is hotter than that it will kill the yeast. If you are inexperienced with yeast doughs, use a thermometer to check the water temperature.