Roasted potato pizza with goat cheese, spring herbs and urfa biber
Roast
Italian cuisine
Roasting
I’ve made a lot of pizzas and I have experienced every kind of pizza catastrophe there is. So I’ve taken the guesswork out of getting the pizza in and out of the oven. Forget semolina flour! I roll my pizza dough, which is a wet dough that I make with a combination of wheat and rye flour, onto parchment paper. Then I can slide the pizza easily off the counter, onto the paddle and onto the pizza stone, without fear of sticking. Though not traditional, this technique helps me manage the wet dough more successfully in a kitchen that gets overheated quickly due to the hot oven. <br /> <br />In this pizza, I like the contrast between the rich base layer of roasted Yukon potatoes, piquant Urfa chiles and tangy goat cheese, and the cool herb salad topping, made crunchy by the addition of radishes. Other herb combinations work well, too. - maryvelasquez <br />
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