Dear Low Carb/College Student Tracy,
I write this letter from the future! I am the Carb Loving Tracy of 2011! That’s right. You will not spend the REST OF YOUR LIFE being low carb. Does that upset you? I doubt it. By the time you’re this age, you won’t care. So… Tracy. You are in college AND you are low carb. How does that even work?? What do you do when your roommate orders pizza? I just can’t imagine how you manage! You should get an award for the those 4 years of being low carb. Sadly, you don’t. Life is rough. You will learn this.
When you’re 31, you’ll make a fantastic pizza from scratch. And get this….this pizza will have POTATO on it. That’s right. Hot Carb on Carb action! The crust is crispy & all profesh tasting and the potatoes are creamy & utterly delicious. Did I mention there’s rosemary involved? Oh there’s also some onion in there too! Booya! (a word of the future) They get nice and charred. It’s heaven!!!
I know what you’re thinking. How did you cave? What stopped you from being low carb? Well…hmmm…it’s simple. You will move into a teeny 1 bedroom apartment with Casey when you graduate from college. Your parents will freak out but it’s just because moving in with a boyfriend is a BIG deal. You’ll understand this a few years later. They weren’t stupid; they knew what they were talking about. You’ll spend your nights cooking for the two of you and he’ll convert you into a pasta loving addict. Don’t worry, you’ll weigh less in the future than you do now. See? Carbs aren’t so bad! However…Casey? He becomes your husband and he puts on a few pounds but it’s only because you feed him really well. He’s still a handsome guy, even with gray hair!
Tracy, please know this– Carbs are good. Just remember to eat more salads to balance it out. Now….could you please go and get yourself a sandwich on a fat sourdough roll? Stop torturing yourself.
Carbingly,
Tracy the Carb Lover
And we’re off!
We start this recipe with the assumption that you’ve already made the No Knead Pizza dough. That recipe makes two pizzas. This Potato Rosemary pizza recipe makes ONE pizza.
Peel the potatoes & slice them really thin with a mandoline.
Submerge the potato slices in a bowl of salt water. Let it sit for at least an hour.
Slice up an onion & chop up some rosemary.
Rinse & dry the potatoes.
Put them in a bowl with the onions, rosemary, olive oil, salt & pepper. MIX.
Take out a piece of dough. Stretch it out on a lubed baking sheet.
Keep stretching it until it’s covering the entire baking sheet.
Spread the potatoes over the top….to the VERY edge. Now bake.
After about 20 minutes in the oven, top with some grated Parmesan cheese & continue baking.
HELLO!!!!!
Let’s just look at that corner.
And the bottom!!!!!!!
It’s nice with a little squeeze of lemon on top.
Carbs are good. Mmmmkay?
Potato Rosemary Pizza
(recipe slightly adapted from My Bread, by Jim Lahey)
Makes One 13-by-18-inch pie
- 1 quart lukewarm water
- 4 teaspoons table salt
- 6 to 8 Yukon Gold potatoes, peeled
- 1 cup sliced yellow onion
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1/2 recipe No Knead Pizza Dough
- 1 tablespoon fresh rosemary leaves
- Parmesan cheese, grated
Preheat the oven to 500 F with a rack in the middle
In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a knife or mandoline to slice the peeled potatoes very thin (1/16th inch thick), and put the slices directly into the salted water so they don’t oxidize and turn brown. Let soak in the brine for about an hour, until the slices are wilted and no longer crisp.
Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper, and olive oil.
Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with the rosemary.
Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. At the 20 minute mark, sprinkle Parmesan cheese on the pizza and continue baking. Serve the pizza hot or at room temperature.
