Yesterday I read this article about potatoes, and specifically purple potatoes, lowering blood pressure and boosting your overall health. Yesterday, I was also craving pizza. Naturally, the first thing that came to mind was the recent potato pizza I had made. So, with my mind set on a purple and sweet potato pizza for dinner, I wandered through the farmers market after work and finally at the very last stand, found some beautiful purple potatoes.
I thought I would play off of the sweet and savory of the two potatoes when choosing the rest of the toppings, so I decided on goat cheese, brussels sprouts, toasted pecans and some honey. I was concerned that these potatoes would not bond together as well as the red potatoes I used last time, perhaps being less starchy. I think the problem this time around, however, was the use of too much potato in the crust. The top layer was quite mushy and uncooked and weighed down the crust, making it difficult for the crispy bottom to stay together. It did stay together well enough to be transfered easily to a plate, but eating it was more like a plate of stringy potatoes mixed with toppings. Regardless, the flavors were delicious, it was a fun dish to look at and I definitely plan to try my hand at this again. Here’s how to make it…
Makes 1 personal pizza
1 small purple potato
1 small sweet potato
3 tsp salt
2 cloves of garlic chopped
Extra Virgin Olive Oil to coat pan
1 cup brussels sprouts chopped thin like confetti
1 6oz pack of goat cheese
1/4 cup crushed pecans toasted
2 tbsp honey
Salt and pepper to taste
Peel the skin off of the potatoes and use julienne peeler to create long potato strands. Mix together in a bowl with the chopped garlic. Coat pan with 2-3 tbs olive oil and heat until it starts to smoke a bit. Add potato strands and garlic to the pan and use a wooden spoon to spread out as evenly as possible. Let sit until bottom starts to brown. After about 5 minutes, add goat cheese, brussels sprouts, a drizzle of olive oil and some salt and pepper. Place pizza in broiler for about 5 minutes, or until brussels sprouts are cooked or a bit browned. Remove and top with pecans and drizzled honey.