I hope that some of you made some pizza skins this weekend and have a few left in the freezer. Today requires my full attention so I will make this brief.
Here is the most wonderful and surprisingly delicious pizza that I have had in a long time.
- 1 Pizza Skin
- 1 Small hunk or Gorgonzola
- 2 Small White or Gold Potatoes, very thinly sliced
- 1 Small Onion, thinly sliced
- 6-8 Mushrooms, thinly sliced
- 2 Tablespoons Rosemary, finely chopped
- Olive Oil
- Corn Meal
- Salt and Pepper
- Small Saute Pan
- Non-Stick Pan
- Pizza Peel
- Pizza Cutter or Chef’s Knife
- Pizza Stone
- Mandolin (optional)
- Place pizza stone in the oven and pre heat to 450.
- Slice the potatoes into very thin coins. I use a mandolin for this, but a deft hand and a sharp knife will suffice.
- In a hot pan with a little olive oil, saute the potatoes.
- Add salt, pepper and about half of the rosemary.
- The potatoes should take about 20 minutes over medium heat. Make sure the potatoes are cooked through, but not too soft.
- Remove them to a bowl when they are done.
- Add a little more oil, turn the heat down and sweat the onion with a little salt.
- While the onions are cooking, in a non-stick pan start the mushrooms. Add a little salt to wick the liquid from the mushrooms. You should need very little, if any fat. If anything, add a small pat of butter.
- Sprinkle some corn meal on your pizza peel and place the pizza skin on top of it.
- Layer the potatoes, mushrooms and onion on top.
- Evenly add little hunks of the cheese.
- Sprinkle the remaining rosemary over top.
- Cook for 8-10 minutes, until the cheese is all bubbly and the crust is golden brown.
On this date: 1775 – Congress outlaws tea drinking in protest against unfair British taxation.