Potato & Sausage Pizza Recipe

Name: Mitten & Boot Cafe & Fine Foods Potato & Sausage Pizza Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade); 2 tbs olive oil; 2 cloves garlic; 1 tsp coarse salt; 12 oz Italian sausage (mild or hot), casings removed; 1 large russet or Yukon gold potato, thinly sliced; 8 oz fresh mozzarella, shredded or thinly sliced; 2 oz mozzarella (optional for extra melt); 2 tbs grated Parmesan or Pecorino; 1 tsp fresh rosemary (or thyme), finely chopped; 0.5 tsp crushed red pepper flakes; 0.5 tsp black pepper; 1 tbs fresh parsley, chopped (for finishing); 4 cups water (for blanching or steaming); 0.5 tsp salt (for blanching water); 1 tsp butter or olive oil (optional to toss slices)

Inspired by Mitten & Boot Cafe & Fine Food

Time55m

Serves4

Italian sausage, mozzarella, potato.

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Ingredients

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Dough & base

1 piece pizza dough (store-bought or homemade)

2 tbs olive oil

2 cloves Garlic

1 tsp coarse salt

Toppings

12 oz Italian sausage (mild or hot), casings removed

1 large russet or Yukon gold potato, thinly sliced

8 oz fresh mozzarella, shredded or thinly sliced

2 oz mozzarella (optional for extra melt)

2 tbs grated Parmesan or Pecorino

1 tsp fresh rosemary (or thyme), finely chopped

1/2 tsp Crushed red pepper flakes

1/2 tsp black pepper

1 tbs fresh parsley, chopped (for finishing)

Par-cook potato

4 cups water (for blanching or steaming)

1/2 tsp salt (for blanching water)

1 tsp butter or olive oil (optional to toss slices)

Method

Dough & base

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If using a pizza stone, allow at least 30 minutes for it to heat. On a lightly floured surface, stretch or roll the pizza dough to a roughly 12-inch round (about 0.25 inch / 6 mm thick). Transfer to a piece of parchment paper or a floured pizza peel.

Garlic oil

Mince the garlic. In a small bowl, combine 2 tbs olive oil, minced garlic, and 1 tsp coarse salt. Brush the garlic oil evenly over the stretched dough, leaving a 1/2-inch border for the crust.

Par-cook potato

Thinly slice potatoes

Using a sharp knife or mandoline, slice the potato into very thin rounds (about 1/16 to 1/8 inch / 1.5–3 mm). Pat slices dry between paper towels to remove surface moisture.

Blanch or steam potato slices

Bring 4 cups water with 1/2 tsp salt to a simmer in a saucepan. Add potato slices in batches and cook 1 to 2 minutes until just tender but not falling apart. Immediately transfer slices to an ice bath or cold water to stop cooking, then drain and pat dry. Toss with 1 tsp butter or olive oil to prevent sticking.

Toppings

Cook sausage

Heat a medium skillet over medium-high heat. Crumble the sausage meat into the pan and cook until no longer pink and beginning to brown, about 6–8 minutes. Break into small bite-size pieces. Spoon onto paper towels to drain excess fat; reserve 1 tbs of sausage fat in the pan if desired for extra flavor (or discard).

Assemble pizza

On the oiled and garlicky dough, scatter half of the shredded mozzarella evenly. Arrange the par-cooked potato slices in a single overlapping layer over the cheese. Distribute the cooked sausage pieces evenly on top of the potatoes. Sprinkle remaining mozzarella, then the grated Parmesan, chopped rosemary, crushed red pepper flakes, and 1/2 tsp black pepper evenly over the surface.

Bake

Carefully slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) until crust is deeply golden and cheese is bubbly and beginning to brown, 8–12 minutes depending on oven and stone. Rotate halfway if your oven has hot spots.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Brush the crust lightly with remaining 1 tbs olive oil if desired. Sprinkle chopped fresh parsley over the top. Slice into 6–8 pieces and serve hot.