Garlicky Potato Pizza with Balsamic Glaze
Make the dough in the morning and let it sit until dinnertime rolls around to make quick work of getting a delicious meal on the table. Serve a simple green salad on the side to round things out. (Recipe by Amy Palanjian)
6–8 people
6–8 people
  • teaspoons yeast
  • ¾teaspoon sugar
  • ¾cup warm water
  • cups whole-wheat flour
  • ¾cup all-purpose flour
  • ¾teaspoon salt
  • tablespoons olive oil
  • ¾teaspoon garlic powder
  • ½teaspoon dried thyme, crushed
  • 1–2tablespoons cornmeal
  • 2–3 Yukon gold potatoes
  • 2tablespoons plus 1 teaspoon olive oil, divided
  • ¼teaspoon salt
  • 2 garlic cloves, minced
  • ¼teaspoon cracked black pepper
  • 6ounces fresh mozzarella, sliced or shredded; divided
  • ½cup loosely packed fresh basil
  • Purchased balsamic glaze
  1. Combine yeast, sugar and warm water. Let sit for 5 minutes or until yeast is puffy. Stir in whole-wheat flour, all-purpose flour, salt, olive oil, garlic powder and thyme. Bring dough together with your hands, and knead gently for 1 minute. Cover with a towel, and let rest and rise at room temperature at least 1 hour or up to 6 hours.
  2. Preheat oven to 450°. Sprinkle a 15×10-inch rectangular pan with cornmeal.
  3. Slice potatoes as thinly as possible using a knife, mandolin, microplane or food processor. Place potatoes in a bowl with 1 teaspoon olive oil and salt; toss and set aside.
  4. Stretch dough out on a pizza stone or into a large circle or rectangle on a baking sheet sprinkled with cornmeal. Place remaining olive oil, garlic and pepper in a small bowl. Spread half of olive oil mixture onto dough. Top with 4 ounces of the cheese and the potatoes with slices overlapping slightly all the way to the edge. Brush with remaining olive oil mixture.
  5. Bake for 12 minutes. Remove from oven, and top with remaining cheese. Return to oven for 4–5 minutes or until cheese is melted and just starting to brown. Serve pizza topped with fresh basil or arugula, and balsamic glaze.