Potatoes on pizza: way or no way? The mere thought of upping the starch on pizza might send some people scrambling for their lettuce wraps, but for the rest of us who aren't clinging to the Atkins diet, it can be a pleasurable topping choice. At Flying Squirrel Pizza Co. in the Seward Park neighborhood of Seattle, owner Bill Coury spits in the face of carb-counters (figuratively, of course) with his popular #6, a New York–style pie topped with chive oil, Maytag blue cheese, spinach, garlic, mozzarella, and lemon-herb roasted potatoes.
Think of blue cheese potato gratin you can eat with your hands and you're on the right track. But it makes for a rather light, balanced pie, and no one topping overwhelms another.
Want to make this pizza at home? We'll walk you through it! Since the pies at Flying Squirrel round out at about the 15-inch mark, leave your Neapolitan dough recipe on the shelf and go for The Pizza Lab's New York–style dough instead. A wood-fired oven is also unnecessary, making this an ideal pie to bake in your home oven.
What You'll Need
- 1 ball of pizza dough
- 2 medium Yukon Gold potatoes
- 8 sprigs fresh thyme
- 8 sprigs fresh rosemary
- 15 cloves garlic
- olive oil
- salt & pepper
- half a lemon
- chive oil (see note below)
- 1/4 cup grated aged mozzarella
- Maytag blue cheese (if you can't find Maytag, just use what you can find in your area)
- handful of organic spinach
About That Chive Oil...
The key is to make it easy to brush onto the crust without adding too much more oil to the pizza. If you overdo it on the olive oil, just blend in more chives. If it's hard to spread, then blend in more olive oil. It's so easy, even a caveman could do it!*
Ready for some tasty potato pie? Then get clickin' on that slideshow, friend.
Flying Squirrel Pizza Co.
*If Geico has taught us anything, it's that no one, absolutely no one will take offense to this assertion.
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