Top This: Confit Potato, Young Onion, and Bottarga (à la Mezze)

Top This

Learn how to work a new topping onto your pies.

[Photographs: Kelly Bone]

It's a great time for new restaurants in Los Angeles, and Mezze ranks among the top. With a menu pulling from the Mediterranean region, Chef Micah Wexler creates some of the most inventive flatbreads in the city. Combinations like those on the Merguez Sausage, Tomato Jam and Aleppo Pepper entice, but the buttery Confit Potato, Young Onion and Bottarga is truly stunning.

The potatoes exude flavor while the char of the onion and crust are present in every bite. The secret is in the dusting of Mezze's house cured bottarga (dried mullet roe). The briny roe, much like Parmesan, adds the umami component to the dish. In case you cannot find, or don't wish to invest in a hunk of bottarga (it's delicious on pasta too!), this flatbread still tastes great without it.


What You'll Need

  • 1 portion of dough made partially of whole wheat flour (such as this one)
  • Yukon gold potatoes
  • Butter for confit (with kosher salt, paprika, caraway, garlic, and thyme)
  • Spring onions
  • Labneh
  • Bottarga*
  • Black pepper

* You can find bottarga at most gourmet markets.


401 N La Cienega Blvd Los Angeles, CA 90048 (map) 310-657-4103;