Potato and Poblano Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 12-ounce dough ball
  • 8 ounces shredded mozzarella
  • 1 whole poblano pepper
  • 4 ounces thinly cut potato (about 1 whole red potato or purple potato or ½ a sweet potato or russet)
  • 2 ounces grated Pecorino Romano cheese
  • 1 ounce garlic oil (about 1 teaspoon minced garlic in 1 oz extra virgin olive oil)
  • 1 tablespoon fresh chives
  • 2 ounces goat cheese
Instructions
  1. On a slice or mandolin, thinly slice potatoes, about an ⅛ inch thick. Place in cold water.
  2. Roast poblano pepper (toss in olive oil, place on sheet tray and cook at 400 degree F for 20 minutes or until blistered.
  3. Take poblano out of oven, cover for 15 minutes, then peel and de-seed.
  4. Roughly chop chives.
  5. Assemble Pizza: Push out dough ball.
  6. Evenly distribute cheese.
  7. Place poblanos on top of cheese in long strips.
  8. Scatter potatoes oven pizza, alternating types.
  9. Drizzle garlic oil on top of potatoes.
  10. Sprinkle on Pecorino Romano, making sure to add a heavy amount on the potatoes surface so that it bakes on with the garlic oil.
  11. Bake for 8 minutes or until crust is golden brown.
  12. Take pizza out of the oven and scatter on chives and goat cheese.
  13. Eat and enjoy!
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/potato-and-poblano-pizza