There are times when the vision of what you want to create morphs and grows into something entirely different yet even more deliciously wonderful. This was not one of those times. Not that this pizza was bad–it was actually far from it. But it was so unlike what I’d wanted to create that I may just chalk it up to failure.
Where do I begin? Well, I’ve been loving all of the amazing and diverse vegetables that are coming into season at the moment, so I really wanted to create a pizza centering on those vegetables. Since we get a CSA box on Mondays, I figured Monday night would be the perfect time to use all of the yummy goodies we get and create just that very pizza. Of course, this would be a week where we get mostly fruit, salad things, and very little useable pizza veggies…
I was at work when the box came, but I had told Jeff my vision the previous night. When he looked at what he had to work with, my colorful, healthy, veggie-ful pizza morphed into a potato & heavy cream concoction. I’ll admit I was a bit annoyed, but I knew it wasn’t his fault–he was just trying to make the best of the available ingredients.
So, after I got over the veggie-less pizza transition, I set out on replicating my other vision for the night–barbecued pizza. I had even bought a brand new pizza stone the day before to use, but somewhere in my excitement, I forgot to get two crucial items: a wooden pizza mover thingy and corn meal. Oops.
Since we were already rolling with the punches, we figured we could handle this too. So we simply constructed the pizza on a cookie sheet first and went ahead and heated up both the oven and the grill, with the intent to start the pizza in the oven and finish it on the barbecue. Do you see where this is going? Yep, we forgot all about the pizza in the oven and by the time we remembered, it was too late to put it on the grill. Or on the brand new pizza stone. Double fail.
In the end, we did end up with some pretty yummy pizza, despite the obstacles and failures along the way. The potatoes and cream make the pizza super rich though, so I think it would be better served in small appetizer size pizzas at a party or shower.
Hopefully I’ll be able to share the actual recipe I wanted to make with you soon!
Potato Thyme Pizza
Serves 4 (or more as appetizer)
1/4 red onion, sliced
3 cloves garlic, sliced
6 small white rose potatoes, sliced
5-6 sprigs thyme
1/2 cup heavy cream
1/4 teaspoon sea salt
1/4 teaspoon pepper
Pre-heat oven to 450 degrees.
Heat olive oil in a small frying pan. Add onions and saute until caramelized, about 5 minutes.
Roll out pizza dough and spread about 1-2 tablespoons of olive oil on the top.
Add garlic, potatoes, and top with cream.
Bake until crust is golden brown and potatoes have cooked all the way through, about 25 minutes.
Add thyme and return to oven for an additional 3-5 minutes.
Time: 40 minutes