- 4 ServingsServings
- 4 each Pizza dough, 9- to 11-oz balls
- 1/2 C Butter, unsalted, softened
- 1/4 tsp salt
- 2 tsp Garlic, minced
- 1/4 tsp Oregano, dried
- 1 1/2 garlic mashed Idaho potatoes
- 4 each Tomatoes, diced
- 3 C Green onions, chopped
- 4 C Feta cheese, crumbled
- 2 each Active dry yeast, 1/4-oz packet
- 2 tsp Sugar, granulated
- 1 3/4 C Water, warm (100-110 degrees F)
- 3 3/4 C High-gluten flour
- 1/4 C whole wheat flour
- 2 tsp Kosher salt
- 1/4 C Olive oil, plus as needed
Garlic Mashed Idaho Potatoes
- 4 lbs baby red Idaho potatoes, skin on boiled
- 1/4 C Butter, unsalted
- 2 C Heavy cream
- 1 C Garlic, roasted, pureed
- 1/2 TBS White pepper
- 1/2 TBS Freshly-ground black pepper
- 3 TBS Kosher salt
1 Roll out each dough ball on a floured surface. Slide dough onto a floured sheet pan or pizza stone.
2 Whip butter, salt, garlic and oregano in a food processor until well combined. Spread an even layer of garlic butter mixture onto each crust, to edges.
3 Spread mashed potatoes onto each crust, creating a layer about 1/4-inch thick, reserving 1 inch of crust at edges.
4 Sprinkle tomato, green onions and feta evenly among 4 pizzas.
5 Bake pizzas in oven heated to 450 degrees F for 15 to 18 minutes on a stone or 20 to 24 minutes on a sheet pan. Serve immedia
6 Bake pizzas in oven heated to 450 degrees F for 15 to 18 minutes on a stone or 20 to 24 minutes on a sheet pan. Serve immediately.
7 Knead dough by hand on a moderately floured surface for about 15 seconds, then stop to allow dough to reshape. Repeat kneading process about 6 times.
8 Split dough into 4 even balls, brush balls with olive oil, cover and reserve, refrigerated, for up to 2 days (at least 1 day
9 Combine all ingredients and mash by hand. Reserve, warm.
Source: Idaho Potato Commission