I think we need to redefine pizza. All too often people think that pizza should have 2″ of cheese and another 2″ of meat layered on top of a big doughy crust. Don’t get me wrong, I live close to Chicago so I understand pizza. However, I think when making pizza at home, it’s okay to branch out from the tomato and cheese version everyone loves so much.
I urge you, play with your pizza. I love having pizza parties where the dough and toppings are ready but everyone gets to make their own personal pizza.Even better, pizza dough freezes well and as long as you remember to pull it out a few hours before you want to use it, you’ve got an easy-peasy pizza night.
- Make pizza dough according to directions or bring dough out of the refrigerator. Preheat oven to 500˚ F with a pizza stone in place.
- Make romesco sauce and measure out about 1 cup. If any, reserve the remaining sauce for another recipe.
- Bring a pot of water to a boil. Add sliced potatoes and blanch until just tender (not falling apart), 4 to 6 minutes. Drain, place in a bowl, and add the romesco sauce. Toss until well combined.
- Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll/shape the dough out to about 14″ circle.
- Brush the edge pizza with olive oil, sprinkle with garlic powder and parmesan cheese if using. Add potatoes to the pizza in an even layer, thin as possible. Sprinkle red onions over the potatoes followed by the mozzarella cheese. Carefully transfer the pizza to the preheated pizza stone.
- Bake until crust is golden, 10-15 minutes depending on oven. Sprinkle with parsley and serve.