Potato and Tatsoi Salad
1 lb pizza dough
1 cup ricotta cheese
4 cloves garlic, minced
3/4 tsp salt, divided
1/4 tsp freshly ground pepper
3 large Yukon gold potatoes
2 cups tatsoi, roughly chopped
Extra Virgin Olive oil for drizzling
coarse salt to taste
(their instructions. I would change heat and time)
Place a pizza stone or large rimless baking sheet int eh center rack of the oven and preheat to 450
Combine the ricotta, garlic, 1/4 tsp of the salt and the pepper in a small bowl an set aside
Slice potatoes very thinly using a mandoline. Place potatoes in a colander and rinse off excess starch. Toss the potatoes with remaining 1/2 tsp salt and let sit 10 minutes, allowing them to release the excess moisture. Pat dry with a kitchen towel and set aside.
Form dough into a 14" circle. Spread dough with ricotta mixture. Top evenly with potatoes, creating two layers, and discarding any remaining. Lightly drizzle with olive oil and bake 30 minutes. (Lies! it will be done much faster) or until crust is golden brown and the potatoes tender. Slide out the rack and top with the tatsoi. Bake 5 minutes longer or until tatsoi is wilted.
Cool slightly (5 minutes) before slicing. Drizzle with olive oil and season with coarse salt to taste.
|I had plenty of extra potatoes, not tatsoi, so I made one just potato|
pizza and drizzled some cream and truffle oil