No Meat in Sight
Potatoes are often overlooked as a pizza topping. Unseasoned and unadorned, they certainly have the potential for blandness. That's not the case with Flying Squirrel Pizza Co.'s pie, which boasts potatoes roasted in herbs, lemon, and garlic, and throws in chive oil, mozzarella, blue cheese, and fresh spinach. Read on to learn how to make this starchy delicacy.
One Potato, Two Potato...
Scrub the potatoes clean, chop off and discard the ends, then cut what's left into 1/8- to 1/4-inch slices, leaving the skin on. You should end up with about 12 slices. Strip off the leaves/needles from the thyme/rosemary sprigs and finely chop them. Place the garlic cloves in a bowl and coat completely with olive oil; this prevents them from burning in the oven.
Off of the Cutting Board, Into the Pan
Line a 9x13-inch baking pan with foil and layer the potato slices along the bottom (it's okay for the edges to overlap). Scatter the chopped herbs and whole garlic cloves over the potatoes, then drizzle with olive oil. Season liberally with salt and pepper. Quarter your lemon, then place two wedges skin-side-down over the potatoes.
Making the chive oil is easy: toss a handful of chives in a food processor, start it up, and gradually pour in olive oil until it reaches a spreadable consistency.
Flatten your dough ball until it's around 15 inches in diameter and place on a peel that's been lightly dusted with cornmeal. Use a brush to paint a thin layer of the chive oil on the dough, leaving the outer inch or so untouched.
Spread the potato slices and garlic evenly onto the dough. Sparingly scatter grated mozzarella and blue cheese over the top—don't go overboard.
Insert Indelible Popeye Quote Here
Since you probably don't have a 650° gas oven at your disposal, just crank your oven to 500 degrees and bake for about 12 minutes. While the pizza's baking, coarsely chop your handful of spinach. Feel free to snack on it and see if your biceps suddenly swell up like balloons.