Magical Potato Pizza (and Salad)

Dear Turkey,

On the first bite you're

Not so sure, and then you have

Eaten three pieces

Magical Potato Pizza (and Salad)

(serves 4-6, adapted from smitten kitchen)

For the pizza:

Ingredients:

- 1 lb pizza dough, out of the fridge for an hour or so if it's store-bought, or risen once if you've just made it (you may not want to use the full batch, depending on how thick you like your crust)

- 5 small/medium yukon gold potatoes (no need to peel), julienned in the food processor (do the veggies for the salad, too, before you wash it)

- 1 small/medium sweet onion, julienned in the food processor

- 1 T fresh rosemary, cut up

- salt and pepper

- olive oil

- red pepper flakes and parm, for toppings

Instructions:

- Soak the cut up potatoes in well-salted warm water for about 20 minutes, and then drain and pat dry with paper towels.

- Put a little olive oil on a baking-stone-sized piece of parchment and spread/stretch/roll/whatever the dough out to cover it (this isn't rocket science -- holes are okay). Spread a tiny bit of oil on top of the dough, too. 

- Cover the dough with the potatoes, going all the way to the edges, followed by the onions, rosemary, pepper, and salt (remembering that the potatoes are already salty).

- Let stand at least 20 minutes and up to a couple of hours before baking. 

- Bake at 500 F for about 25-30 minutes. This is where the art comes in -- this pizza actually works when the potatoes are kind of al dente, but you can finish them under the broiler if that isn't your jam. If your dough is thick and the bottom of the pizza is browning too fast, you can also turn the heat down to 350 or 400 F, tent the pizza with some foil, and bake some more until the dough is cooked through. 

- Serve hot or room temperature, with scissors to cut the slices, with red pepper flakes and parm. 

For the salad:

Ingredients:

- a couple of big cukes and a sweet white onion (or two if they're small) julienned in the food processor

- 4-5 roma tomatoes, sliced thin

- juice of one orange

- 2 T lemon juice (bottled is fine)

- 1 t salt

- 1 T sugar

- 1 t chili powder, or to taste

- 2 t olive oil

- black pepper, to taste 

Instructions:

- Combine everything and toss to coat. Cover, and chill for a few hours before serving.

Enjoy,

Tofu