Potato, Lemon, and Thyme Pizza

“This is the best pizza I’ve ever had. Literally. The lemon makes it.”

Those were Mike’s exact words on Friday night, which is almost always pizza night at our house. I can’t say for sure whether or not it was the best pizza I’ve ever tasted, but it is definitely high on the list. I’m not sure if it’s the unexpected brightness of the lemon or the texture of roasted potato in contrast with the thin, crisp crust, but this pizza is definitely something special.

I started with my favorite pizza dough of all time (the one from the Big Sur Bakery Cookbook). Only this time, because I forgot to make it the night before, I doubled the yeast (1 tsp instead of 1/2 tsp) and let it sit in the fridge all day. It was pretty much perfect, which is good to know because far too often, I forget to start the dough the night before.

Anyway, I found the recip for this beautiful pizza on In Praise of Leftovers but it was Mike’s idea to crack the egg on top, which was a brilliant addition. He also commented that for the carnivorous among us, prosciutto would be another nice touch.

Recipe:
(adapted from In Praise of Leftovers)

makes 2 10-inch thin crust pizzas

enough pizza dough for two 10″ pizzas
cornmeal
3 medium red potatoes, scrubbed and thinly sliced
6 cloves garlic, thinly sliced
1/2 yellow onion, thinly sliced
3 tbsp olive oil
1/2 lemon, thinly sliced
1 tbsp chopped fresh thyme
1/2 cup shredded parmesan cheese
2 eggs

Preheat the oven to 425 F. Toss the potato, garlic, onion, and olive oil with a few pinches of salt and pepper and spread on a rimmed baking sheet. Bake for about 25 minutes, or until the potatoes are tender.

Turn the oven up to 500 F (use a pizza stone if you have one). Sprinkle a few tablespoons of cornmeal on a pizza peel or cookie sheet, and stretch your dough out to about a 10″ circle. Set on the cornmeal, then evenly spread some potato mixture and half the lemon slices on the dough. Sprinkle half the thyme over the top. Slide gently onto the pizza stone and bake for about 5 minutes, then quickly crack an egg in the center and sprinkle with 1/4 cup parmesan cheese. Continue baking for 5-7 minutes, or until the crust is golden and the egg is cooked. Repeat with remaining dough and ingredients.

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7 comments to Potato, Lemon, and Thyme Pizza

  • mmm! First of all, I ADORE the Big Sur Bakery Cookbook. Have you also eaten in the restaurant? It’s one of my favorites. And their pizza crust is definitely amazing. Second, what a delicious sounding combo! It reminds me of my favorite pizza at CPK (because we ate there all the time in Santa Barbara during our college years), but I’m sure yours is better, haha :)

  • Melanie

    Ooh, I think I’ll be making this tonight! I just got a vintage Kitchen Aid mixer, and I’m dying to make pizza dough.

  • This just looks so good! I love fried or poached eggs on Everything these days so this is perfect for us ..

  • Jen

    Okay, maybe this sounds like a dumb question, but did you eat the lemon peel? I’ve been thinking about making some preserved lemons and I’m wondering if that might be good on this, although they would be very sweet.

  • Cate

    Yes! The slices were so thin that eating the peel was fine (plus it softened up as it cooked). I have only had preserved lemons once so I’m not sure how they’d work here, but if you give it a try, let me know how it is! I’ve been meaning to make some one of these days.

  • ES

    Hey,
    Nice blog! I once had a pizza in Paris, France that had an egg on top. First time I had seen that, but it was amazing!

  • Okay, I think I am going to experiment with this and sweet potatoes tonight!

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