Purple Potato and Goat Cheese Pizza

This was a really good weekend, and it started off with a really good pizza.

My favorite thing about having 60+ food blogs in Google reader is that I can find inspiration for just about anything. And since I’m pretty much always in the market for new pizza ideas, I get particularly excited when blogs I read have great recipes for it.

One other highlight of this weekend was finally trying Yogurtland!

We went down to Palo Alto on Saturday to have breakfast with friends, and then stumbled across it. I obviously needed a little after-breakfast dessert.

I got a magnificent bowl of cookies and cream and Kona coffee yogurt topped with peanut butter cups, toffee bits, and caramel sauce. The guy working apparently thought two people would be eating it, but nope, it was ALL MINE!

Mike and this small creature hung out with me while I savored every bite and complained for the millionth time about the lack of good frozen yogurt within a 10 mile radius.

I think my favorite thing about this pizza is the color of the potatoes (so pretty!) followed closely by the rosemary and goat cheese combination (hard to beat!). ┬áI’m including my new favorite crust recipe, which is made with equal amounts of white and whole wheat flour. ┬áNormally I make the crust pretty thin, but lately I’ve been making it a little thicker and I LOVE it.

This recipe makes two pizzas.

Purple Potato and Goat Cheese Pizza


  • 2 tsp active dry yeast
  • 1 1/2 tsp salt
  • 1 3/4 cups warm water (100 F)
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • Pizza
  • 8-12 small purple potatoes
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 6 ounces mozzarella cheese, shredded
  • 1 tbsp chopped fresh rosemary
  • 1/4 red onion, thinly sliced
  • 4 ounces goat cheese, crumbled


  1. To make the crust: Stir the warm water, salt, and yeast together in a large bowl. Let stand for about 5 minutes, until the yeast is foamy.
  2. Stir in the flours and mix until the dough is smooth, then put a lid (not airtight) over the bowl, and let stand at room temperature for about 2 hours. Transfer to the fridge for at least 12 hours, until ready to bake pizza. (It should keep in the fridge for up to a week.)
  3. When you're ready to bake, preheat the oven to 450 F with a pizza stone on the bottom rack. Flour your hands line a cookie sheet with parchment. Shape half the dough into a 12-inch circle.
  4. To make the pizza, boil the potatoes until just tender, 10-20 minutes depending on their size. Remove, drain the water, and slice thinly.
  5. Brush each crust with about a tablespoon of oil, and sprinkle evenly with chopped garlic.
  6. Sprinkle the mozzarella over the oil, followed by the rosemary.
  7. Evenly distribute the red onion, potatoes, and goat cheese over each pizza.
  8. Slide the parchment onto the pizza stone and bake until the cheese is bubbly and the crust is golden, about 12 minutes.

(crust adapted from Artisan Pizza and Flatbread in Five Minutes a Day, pizza adapted from The Novice Chef)

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