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Luxe Potato Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Luxe Potato Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, room temperature); 1 cups whole milk ricotta; 1.5 cups mozzarella, low-moisture, shredded; 1 cups fontina, shredded; 0.25 cups Parmesan, finely grated; 1 tsp garlic, minced; 1 tbs olive oil (for mixing with ricotta); 0.25 tsp salt (for ricotta); 0.25 tsp freshly ground black pepper; 2 cups Yukon Gold potatoes, thinly sliced (2–3 mm / 1/16–1/8 in); 1 tsp fresh thyme leaves, removed from stems; 1 tbs olive oil (for potatoes); 0.5 tsp fine sea salt (for potatoes); 0.25 tsp cracked black pepper (for potatoes); 1 tsp white truffle oil; 0.25 tsp flaky sea salt (Maldon); 0.5 cups microgreens or baby arugula (optional)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time1h 15m

Serves3

white pizza with yukon gold potatoes, mozzarella, fontina cheese, truffle oil

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Ingredients

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Dough

1 each pizza dough (store-bought or homemade, room temperature)

Cheese & Base

1 cups whole milk ricotta

1 1/2 cups mozzarella, low-moisture, shredded

1 cups fontina, shredded

1/4 cups Parmesan, finely grated

1 tsp Garlic, minced

1 tbs olive oil (for mixing with ricotta)

1/4 tsp salt (for ricotta)

1/4 tsp freshly ground black pepper

Potatoes & Topping

2 cups Yukon Gold potatoes, thinly sliced (2–3 mm / 1/16–1/8 in)

1 tsp fresh thyme leaves, removed from stems

1 tbs olive oil (for potatoes)

1/2 tsp fine sea salt (for potatoes)

1/4 tsp cracked black pepper (for potatoes)

Finish & Garnish

1 tsp white truffle oil

1/4 tsp flaky sea salt (Maldon)

1/2 cups microgreens or baby arugula (optional)

Method

Dough

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, same timing.

If using refrigerated dough, bring to room temperature for 30–60 minutes so it stretches easily. If using homemade, shape according to recipe.

Potatoes & Par-cook

Preheat oven (or use a stovetop) to prepare potatoes: arrange the thinly sliced Yukon Golds in a single layer on a rimmed baking sheet lined with parchment. Toss with 1 tbsp olive oil, ½ tsp fine sea salt, ¼ tsp cracked black pepper, and 1 tsp fresh thyme leaves so slices are lightly coated.

Roast the potato slices at 425°F (220°C) for 10–12 minutes, flipping once halfway, until just tender but not browned. Remove and cool slightly. Par-cooking prevents raw potatoes on the pizza and concentrates flavor.

Cheese & Base

Make the ricotta base: in a bowl combine 1 cup whole milk ricotta, 1 tbsp olive oil, 1 tsp minced garlic, ¼ tsp salt and ¼ tsp freshly ground black pepper. Stir until smooth and spreadable. Taste and adjust seasoning if needed.

Combine shredded cheeses: toss together 1.5 cups shredded mozzarella, 1 cup shredded fontina and ¼ cup finely grated Parmesan in a separate bowl. This mix will provide melt, flavor and a light golden finish.

Assemble Pizza

Shape the dough on a floured surface into a 12-inch round. Transfer to a parchment square or pizza peel dusted with semolina or flour. If you prefer a thinner crust, stretch larger; if thicker, keep smaller.

Spread the ricotta mixture evenly over the dough, leaving a ½–1 inch border for the crust. The ricotta is the 'white sauce' for this pizza.

Evenly distribute the shredded mozzarella-fontina-Parmesan mixture over the ricotta layer, leaving some ricotta visible in spots for a rustic look.

Arrange the par-cooked Yukon Gold slices in a single overlapping layer across the pizza. Avoid piling; keep a thin layer so potatoes cook through and crust crisps. Sprinkle any remaining thyme leaves over the top.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is bubbly with light browning. Rotate once halfway for even color.

If the potatoes need a little more color, broil for 30–60 seconds at the end, watching carefully to avoid burning.

Finish & Serve

Remove pizza from oven and transfer to a cutting board. Immediately drizzle 1 tsp white truffle oil evenly over the hot pizza—a little goes a long way. Sprinkle flaky sea salt to taste (about ¼ tsp).

If using, scatter ½ cup microgreens or baby arugula over the pizza for a fresh contrast. Let rest 2 minutes, then slice into 6–8 pieces.

Serve hot. Estimated best eaten within 10 minutes for optimal texture and truffle aroma.