Fingerling Potato & Parsnip Pizza

Fingerling Potato and Parsnip Pizza

The flavors for this pizza have their roots in Pizza al Taglio, pizza baked in large rectangular pans with a variety of inventive toppings available in most bakeries. Customers order several rectangles to go for a quick lunch. This style of pizza originated in Rome and now is available all over Italy.

INGREDIENTS

  • Pizza dough balls
  • Flour
  • Olive oil
  • Mozzarella
  • Scamorza
  • White onion
  • Rosemary
  • Parsnips
  • Fingerling potatoes
  • Black sea salt

KITCHEN TOOLS

  • Cutting board or pizza peel
  • Pizza stone cookie sheet
  • Spoon
  • Chef's knife
  • Bowl

PREP INSTRUCTIONS

PREP TIME: 20 MINUTES

STEP 1: Preheat oven to 500 degrees with pizza stone or cookie sheet inside over for optimal crispness. Preheat for at least 30 minutes before baking. Take pizza dough out of refrigerator and let sit 10-15 minutes before stretching. Cut off tip of onion only removing the dry tip. Remove outer layer of skin. Using a chef's knife, thinly slice onions in 1/8-inch-thick slices.

STEP 2: Using a chef's knife, thinly slice potatoes into 1/8-inch-thick round slices. Place a bowl and toss in olive oil. Peel parsnips. Thinly slice parsnips into 1/8-inch-thick round slices. Place in bowl with potatoes and toss. Pick rosemary leaves from stem.

STRETCH PIZZA DOUGH

Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.

ASSEMBLE & BAKE PIZZAS

COOKING TIME: 15 MINUTES

STEP 1: If your ordered Vero for 4, make sure to save 1/2 of the ingredients for your second pizza. Place hand-stretched pizza crust on floured cutting board and pour oil in the center of the crust. Using a pastry brush or the back of a spoon, spread the oil over the dough with your border of 1/2" crust. Don't get any oil on your board or your pizza will stick when sliding into the over. Sprinkle your mozzarella evenly over the crust.

STEP 2: Sprinkle the scamorza over the dough. Place sliced onions onto dough, Place sliced parsnip onto dough. Place potatoes onto dough. Sprinkle the rosemary leaves onto dough. Slide topped pizza from your cutting board or pizza peel onto your pizza stone or cookie sheet. TECHNIQUE: Hold your peel or cutting board near pizza stone at a slight angle. Using your writs, shake the board back and forth until it's loose enough to slide onto your pre-heated stone.

STEP 3: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will de done a few minutes before your second pizza. Cook each pizza 8-12 minutes or until desired crispness and golden brown, then let pizzas coo 2-4 minutes before slicing. Garnish with desired amount of black sea salt. Take a picture of your pizza for posting and enjoy!

WINE PAIRING

Cinque Terre DOC is a crisp white wine grown on the hilly slopes of the Ligurian coast of the Italian Riviera.

CONVERSATION STARTERS

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