Potato Crust Focaccia Pizza | mysequinedlife.com
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Potato Crust Focaccia Pizza

Think outside the box when it comes to your next pizza night! This focaccia pizza features potatoes IN the crust for a unique flavor and a crisp yet chewy focaccia crust. Simple and bold toppings such as crushed tomatoes and onions round out the flavor for a special pizza recipe that is soon be a favorite!
Course Main Dish
Cuisine Italian
Prep Time 2 hours 40 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Servings 12 slices
Calories 217kcal
Author Alyssa

Ingredients

For the Dough:

  • 2 medium potatoes, scrubbed
  • 2 3/4 tbsp warm water
  • 3 1/4 tsp plus 1/8 tsp active dry yeast (equivalent of 1 1/2 envelopes)
  • 1/8 tsp granulated sugar
  • 3 2/3 cup all-purpose flour, plus additional for kneading
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 3/4 cup warm water

For the Toppings:

  • 1 1/2 cups crushed tomatoes
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 medium onions, sliced
  • 2 tbsp olive oil

Instructions

  • Bring a large pot of water to a boil and add potatoes. Cook the potatoes until tender (20 - 25 minutes) until a skewer can easily be inserted into and removed from the center of each potato. Remove the potatoes from the water and let cool. Once they've cooled enough to be handled, peel the skin and discard. Grate the potatoes using a food grater (or use a potato ricer if you have one). Set grated potato aside.
  • Add yeast and sugar to 2 3/4 tbsp of warm water and stir to combine. Let sit for 5-10 minutes so yeast activates and mixture becomes frothy.
  • Add flour to the center of a work surface, and ensure the surface is covered with flour as well so the dough doesn't stick. Add grated potato to flour and using your hands, work potato into the flour to combine. Make a well in the center of the flour/potato mixture and pour in yeast mixture and 1 tbsp olive oil and slowly mix in. Add 1/2 tsp salt to the mixture, then slowly add in 3/4 cup warm water, using your hands to work the mixture into an elastic dough ball. [See note]
  • Knead dough for approximately five minutes to incorporate all ingredients fully, dusting your hands and work surface as needed with flour. When the dough is sufficiently pliable, place dough ball onto a greased 11" x 17" rectangular pan and turn dough ball over a few times to grease its surface evenly. Cover. Place pan in a warm place to rise until about doubled in size, about 1 - 1 1/2 hours.
  • Once risen, preheat oven to 400 degrees F and press the dough out in pan to cover the surface evenly. Add crushed tomatoes to top and spread around. Sprinkle oregano, salt, and pepper over top, and add sliced onions. Drizzle 2 tbsp olive oil over top of pizza.
  • Bake 35-40 minutes, or until the crust is golden brown. Slice and serve.

Notes

The dough should be elastic and pliable, with just enough moisture to form a cohesive ball that doesn't have many cracks at all. If your dough is too dry, conservatively add water approx. 1 tbsp at a time, until dough reaches the preferred consistency. Alternatively if dough is too wet, add additional flour 1 tbsp at a time.

Nutrition

Serving: 1slice | Calories: 217kcal | Carbohydrates: 39.4g | Protein: 5.9g | Fat: 4g | Saturated Fat: 0.6g | Sodium: 161mg | Potassium: 234mg | Fiber: 3.5g | Sugar: 3.1g | Calcium: 20mg | Iron: 2.7mg