Crispy potatoes, smoky chorizo sausage, decadent eggs, and a bright almond pesto make for an incredible potato pizza that will whisk you away to the coast of the Mediterranean. This recipe was created by Chef Robert Bankert who won the grand prize for the Potatoes USA potato pizza competition.
1ea pizza dough, proofed and stretched
4oz marinara or pizza sauce
1oz Portuguese hot chopped peppers (pimenta moida)
6oz shredded mozzarella cheese
10oz chourico-potato hash
4ea medium sized eggs
2 cups bread flour
5oz warm water
1 tsp yeast
1 tsp salt
1 tsp honey
½ bunch parsley, rough chopped
2oz sliced almonds
1 clove garlic
1oz Grated parmesan cheese
½ tsp salt
1 tbsp water
1 tbsp olive oil
6oz russet potatoes, ½” dice
½ tsp salt
2oz canola oil
2oz leeks, diced
2oz cherry bomb peppers or similar mild red pepper, diced
4oz Portuguese chourico, casing removed, chopped medium fine
½ tbsp. olive oil
Salt & pepper to taste
Prep Time: 45min | Cook Time: 15min
Portuguese Potato Pizza
Preheat the oven to 480 °F with a pizza stone
Top pizza dough with marinara sauce and pimento moida
Sprinkle half of the mozzarella cheese on top, then spoon the hash evenly over top, and then add the remaining mozzarella cheese
Make 4 small divots with a spoon on each quarter of the pizza and crack the eggs into each divot
Place pizza in the oven and cook for 5-7 minutes or until done- if the eggs still seem too soft, they will likely carry over and set after the pizza is taken out of the oven.
Drizzle the parsley-almond pesto over top and serve
Bloom yeast in the warm water.
Place all ingredients in a mixer with the dough hook and mix on low speed for 6-8 minutes or until gluten is fully developed.
Place dough into a bowl and proof for two hours. Punch dough down and refrigerate overnight.
Remove dough from the refrigerator two hours before making pizza.
Place the almonds, garlic, salt, cheese, and half of the water and oil in a food processor and process until it forms a paste.
Add parsley and process, then drizzle in the remaining water and olive oil to emulsify.
Place the diced potatoes in a pot with salt and water to cover. Bring to a simmer and cook until just tender, but still firm. Drain the potatoes and set aside momentarily.
In a large skillet over medium heat, saute the leeks in the canola oil until they are translucent and aromatic. Add in the peppers, chorizo then saute for 5-7 minutes or until the chorizo is brown and some of its fat has rendered out. Add the potatoes and cook them until they are golden.
Drizzle the hash with the olive oil and adjust the seasoning with the salt and pepper. Set aside until you are ready to make the pizza.
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