Iron Chef/Eat to the Beat: Rosemary Potato Pizza with Garlic Sesame Sauce & Mary-Kate and Ashley OlsenOctober 20th, 2012 7:30 pm by Kelly Garbato
The song: “Gimme Pizza” (Slow Jam) by Mary-Kate and Ashley Olsen (original)
The foodstuff: Potato Pizza with Garlic Sesame Sauce (recipe below)
The connection: P.I.Z.Z.A.
Y’all, I’ve been wanting to incorporate pizza (my favorite!) into these Iron Chef challenges for some time now – but tragically, none of the ingredients have really screamed “pizza.” (Which is weird because pizza, much like ice cream, never fails to make me scream. And cry and moan and a few other things that are too obscene to mention here.) Until this weekend, that is!
Two more words: potato pizza!
To start, I made a basic white pizza dough (my go-to recipe!), with a little garlic powder mixed in. The crust is dusted with a bit of rosemary-infused olive oil, then stacked high with several layers of paper-thin, salty Yokon Gold (or, in my case, red skin) potatoes, also seasoned with a bit of olive oil. Sprinkle some sesame seeds on top and, voilà, an Iron Chef inspired pizza for four!
Since this is all so basic it feels rather like cheating, I also made a Garlic Sesame Sauce: silken tofu, blended and dressed up with sesame seed oil, tahini, lemon juice, mustard, garlic, and a few other things. I used the Sour Cream recipe found in Lane Gold’s Vegan Junk Food as a jumping-off point, testing and adding ingredients until I had something that was a little bit sesame, a little but garlicky. Not half bad, if I do say so myself!
It’s meant to be drizzled (or plopped, as the case may be) on the pizza post-baking
or served on the side as a dipping sauce,
but you could easily use it like a more traditional pizza sauce. Cut the olive oil in half and add the sauce first, followed by the potatoes, olive oil, and optional sesame seeds. Easy as pie! (Because it is a pie!)
The pizza’s pretty great on its own, but I like the sauce because it helps to add a little moisture to what can sometimes be a dry pie. (Mashed potatoes work wonders too!) Got leftovers? Don’t fret! The sauce also makes for a tasty dressing, dip, or sandwich spread.
We also made a pretty epic Bruschetta Pizza, a slice of which you see on my plate. (When we make pizza, we ALWAYS make two. One for everyone!) And yup, I’ve got a recipe for that too!
Rosemary Potato Pizza
…for a Fluffy White Pizza Crust
1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
2 1/2 cups all-purpose flour
…for the pizza
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
2-3 medium-sized Yukon Gold potatoes (or similar)
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan
sesame seeds to garnish (optional)
1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.
2. In a small mug or bowl, combine the olive oil and crushed rosemary. Mix thoroughly. Set aside.
3. While you’re waiting for the dough to rise, prepare the potatoes. After scrubbing them thoroughly, begin by cutting the Yukon Gold potatoes (or other potatoes of your choice) into uniform, paper-thin slices, preferably using a mandolin. When done, fill a medium-sized bowl or Tupperware container with salt water. Add the sliced potatoes and let soak for 10 to 20 minutes. (Longer is a-okay too.)
(Hint: if serving with the Garlic Sesame Sauce, you’ll need to make that ’round about now!)
4. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F. Rinse and drain the potatoes and set aside to dry.
5. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.
6. Using your fingertips or a pastry brush, lightly dust (glaze?) the dough with the rosemary-flavored olive oil. Layer the potatoes on the top of the pizza. Multiple layers are good; most likely, you’ll have enough for two to three layers of potatoes. Drizzle the remaining olive oil on the top layer of potatoes. If desired, garnish with sesame seeds, salt, and/or a little extra rosemary.
7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Serve warm, topped with the Garlic Sesame Sauce. Or you can serve the sauce on the side and use it for dipping. It’s your pizza!
Garlic Sesame Sauce
12 ounces silken tofu
4 tablespoons tahini
4 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons sesame seed oil
2 tablespoons Dijon mustard
1 tablespoon parsley
2 teaspoons garlic powder
water or nondairy milk to taste
In a food processor, blend the silken tofu until creamy. Add the rest of the ingredients and pulse until well blended. Sample the sauce and add extra seasonings to taste. If the sauce is too thick, add a splash or water or nondairy milk to thin out out. Transfer to an airtight container.