Sunday, September 18, 2011

Potato and Caponata Pizza

I've launched a little food-related project in conjunction with the folks at Fooducopia, a site where small food producers sell their products. My part in this is that I'll be creating recipes specifically for products sold on the Fooducopia site. This is one of those recipes.

This time the product I'm using is Bianca's caponata.


Caponata packs a lot of flavor in a little bite. It's great as a simple appetizer with a bit of bread, or you can mix it into pasta. But why not use it to add a little interest to a pizza?

This one starts with potatoes and finishes with fresh basil for some brightness. The chevre adds richness and creaminess.

You can make your own pizza dough or you can buy prepared pizza dough, if you prefer.

Potato and Caponata Pizza

1 recipe pizza dough
2 medium white potatoes
Bianca's Caponata
Chevre
Fresh basil

Preheat your oven to as high as it will go - usually 550 degrees. If you have a pizza stone, have that in the oven as it preheats. If you don't have a pizza stone, a cast iron griddle works well, or you can use an upturned cast iron frying pan (you will be cooking on the bottom of the pan.)

If you don't have other options, you can use a baking sheet, but the pizzas will take a little longer to cook, and probably won't be as crisp.

Heat a small pot of water to boiling, and add salt as you would for cooking pasta. Slice the potatoes thinly and drop them into the boiling water. (A mandoline is perfect for this.) Cook just a minute or two, until they're barely cooked through. Remove them from the water and let them drain.

Divide the dough into 3 pieces, form each piece into a ball, and flatten the balls. With a rolling pin, roll them into 8-inch rounds.

Top the dough with overlapping slices of potato, then add small dollops of the caponata and the chevre. Sprinkle with salt and pepper, as desired.

Bake the pizzas on the preheated pizza stone at 550 degrees for about 8 minutes. As soon as the pizza comes out of the oven, top with some torn fresh basil leaves. Slice and serve. 


To be clear, I'm not reviewing or endorsing the products in this recipe. I've created the recipe for Fooducopia to post on its site and I'm re-posting the recipe here for my readers as well. Then again, since I created the recipe, rest assured that I liked it. I don't cook stuff that we're not going to eat.

This has been submitted to Yeastspotting.
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