This Potato Mushroom Pizza recipe was adapted from a recipe in "Artisan Bread in 5 Minutes a Day" in a moment of panic this week. We were counting the days until payday, and the house was admittedly quite bare. I had made bread for the kids' sandwiches as I had the ingredients, and was looking at the contents of the kitchen counter: a pound of bread dough, four meager yellow potatoes, some garlic. The fridge was even less promising, as we had just returned from nearly a week at our in-laws.
Fortunately I had stumbled on a recipe for Rustic Wild Mushroom and Potato Pizza Provencal. With a few herb changes, some reconstituted dried oyster mushrooms, a cheese swap and omission of sun-dried tomatoes, we had a winner in our house. Adding a drizzle of white truffle oil, a gift from a friend that's been far too long unused, made it even better.
|Wild Mushroom and Yellow Potato Pizza|
Wild Mushroom and Yellow Potato Pizza
1 pound pizza dough
4 yellow potatoes, thinly sliced
1 cup oyster mushrooms, sliced
2 tablespoons olive oils
1 tablespoon minced garlic
2 teaspoons dried basil
red pepper flakes to taste (optional)
3 oz. Parmesan cheese
white truffle oil (optional)
Preheat oven to 500. Saute mushrooms and potatoes in olive oil. Add minced garlic, salt and pepper.
Roll out dough and add toppings and herbs. Sprinkle cheese on. Bake at 500 for 10-15 minutes.* Cool and drizzle with white truffle oil before serving.
* In the book, the authors warn you to turn on your exhaust because of smoking. Since I had omitted the cornmeal as originally called for, I figured I was home free. No such luck. Do turn on your exhaust fan!