When my husband and I went to Berkeley to visit friends a couple of years ago, I remember they welcomed us to their home with a huge box of pizza from The Cheese Board. Known for their thin-crust, vegetarian pizzas, Cheese Board only makes one kind of pizza for the day and this time it was topped with roasted potatoes, chile pasilla, onions, feta cheese, mozzarella, cilantro, key limes, and garlic olive oil. It was packed with flavor from the oil, full of starchy goodness, and quality cheese that you would only expect from a respectable cheese shop. All the richness is balanced out with a sprinkle of fresh cilantro and generous amounts of fresh key lime juice. It’s delicious.
Since then, I’ve been making a version of Cheese Board’s delicious potato pizza that my husband and I can have at home. While it takes more time to make than our usual pepperoni or mushroom pizza, we get pretty excited about making this because we know it’s going to be good and extra special.
Unlike my favorite roasted potatoes recipe, I make a quick version for this pizza to cut down on prep time. The potatoes are also cut pretty thin which means they cook faster and it won’t be too heavy for the pizza.
Once the pizza is out of the oven, I add the feta cheese, garlic oil, cilantro, lime juice and a sprinkle of pepper as it cools. Enjoy and happy eating!
(Inspired by The Cheese Board in Berkeley, California)
Step 1: Pizza dough
I use Jim Lahey’s No Knead Pizza Dough recipe. Of course, you can omit this step and use store-bought dough.
Step 2: Garlic olive oil
1/3 cup extra virgin olive oil
2 cloves of garlic, peeled and left whole
1. Place olive oil in a small saucepan over medium-low heat.
2. Once warm, add the garlic and let it st. (Be careful not to burn the garlic.)
3. Set aside to cool.
Step 3: Roasted potatoes
1 medium Yukon gold potato
Extra virgin olive oil
Salt and pepper
1. Preheat oven to 400 degrees.
2. Slice potato into thin rounds, about 1/4-inch thick.
3. Spread potatoes on an even layer on a baking sheet. Sprinkle with olive oil, salt, and pepper, and toss to coat.
4. Bake for 15-20 minutes until potatoes are soft and golden brown. Set aside.
Step 4: Potato Pizza
4 balls of individual-sized pizza dough
2-3 cups low-moisture mozzarella cheese, shredded
1 small pasilla pepper, sliced thinly
1/4 cup shallots, sliced
1/3 cup crumbled feta cheese
Salt and pepper
Note: The amount of toppings and cheese should be as little or as much as you’d like. The measurements above are just a guide as I tend to snack on the toppings as I make the pizza.
1. Set your rack to the lowest part of the oven and if you have one, place your pizza stone on top. Preheat oven to 475 degrees.
2. Meanwhile, flour your work-surface and roll out one ball of pizza dough. Place dough on a piece of parchment paper.
3. Add mozzarella cheese, roasted potatoes, sliced peppers and shallots to your pizza.
4. Carefully slide pizza along with parchment paper directly onto the pizza stone (If you don’t have a stone, a sheet pan works just as well).
5. Bake pizza for 10-15 minutes or until dough is golden brown. As your pizza bakes, repeat above steps with remaining pizza dough.
6. Once pizza is golden brown, carefully pull it out of the oven to rest. Sprinkle feta cheese and cilantro and drizzle with garlic oil. Add pepper to taste. Slice and serve.