BBB: Sullivan Street Potato Pizza
Several years ago, I bought Maggie Glazer's magnificent book, Artisan Baking and fell in love with two recipes. The first recipe I made was Hi-Rise Corn Bread, which launched Tanna and me into a frenzy of one upping each other in different ways to eat those heavenly yellow loaves of bread. I think she won the
contest with her toad in the holes. The other recipe that I longed to make was the Sullivan Street Potato Pizza, named after the bakery that produces it in New York City. It looked wonderful in the book, a foccacia like bread topped with a mountain of thinly sliced potatoes, onions and chopped rosemary. After years of procrastination, I finally made it, thanks to the Bread Baking Babes, and Tanna, our hostess for this month.
Several of the Babes made the pizza before my attempt, and I knew that the crust was proving difficult. So, I was forewarned when I chose to make the pizza for dinner with my cousins, Charmayne and Keith. I can't say that the pizza was a marvelous as the Hi-Rise Cornbread, but it was quite a hit at the dinner.
But, the crust did prove to be a problem. Once again, it was a recipe for a very liquid dough. I'm sure that I measured the ingredients properly, but the dough was too liquid, in my opinion and wound up producing a thinner crust than I expected.
The pizza after it came out of the oven. That's four pounds of paper thin potatoes, with sliced onions and fresh rosemary on top of the crust. The underlying potatoes were creamy, almost like cheese, with delicate crisp slices on the top. Still, I was disappointed with the crust, and felt my Sullivan Street Pizza was a failure. Fortunately, the sight of my cousins eating several pieces of it, and asking to take a large amount home, made me reconsider. I still think the crust was too thin, but over-all, it tasted very good.
The next morning I discovered that it pairs up quite nicely with a fried egg. After-all, it's sort of like hash browns on a crust.
I know for a fact that some of the other Baking Babe's pizza had better crusts than me, so you might want to see how it's really done. They are Notitie van Lien (Lien), My Kitchen in Half Cups (Tanna), Bake My Day (Karen), Cookie Baker Lynn (Lynn), I Like to Cook (Sara), Living on Bread and Water (Monique), A Fridge Full of Food (Glenna), Lucullian Delights (Ilva),, Grain Doe (Gorel), The Sour Dough (Mary aka Breadchick), Thyme of Cooking (Katie), and What Did You Eat (Sher).
Our hostess for this month is the wonderful Tanna at My Kitchen in Half Cups. Tanna gives her all for the Bread Baking Babe projects, often baking several test runs, letting us know what to expect. Thank you Tanna. If you would like to see the recipe for the Sullivan Street Potato Pizza please go to Tanna's site.
Well yours looks good to me! And the recipe says it's a thin crusted pizza... so I think yours may not be too thin at all (according to the recipe). And as the proof is in the eating... your cousins proofed you made a great pizza!!Cheers
Posted by: Lien | April 18, 2008 at 01:06 AM
That looks good to me, I'll serve it for lunch today !
Posted by: Ulrike aka ostwestwind | April 18, 2008 at 01:57 AM
That's an original pizza! It looks delicious!
Cheers,
Rosa
Posted by: Rosa | April 18, 2008 at 03:02 AM
Ha! That photo beats me everyday to Sunday!
Man that looks so good. Well, now I know I'm not a thin crust pizza girl.
Posted by: MyKitchenInHalfCups | April 18, 2008 at 04:57 AM
That looks great to me -- especially with the egg for breakfast!
Posted by: Lydia (The Perfect Pantry) | April 18, 2008 at 05:04 AM
I know what this tastes like, having made a potato gratin myself recently...Great crisp topping and the photo turned out wonderfully.
Posted by: Peter | April 18, 2008 at 05:14 AM
That pizza looks terrific. What a great combination.
Posted by: Julie | April 18, 2008 at 05:35 AM
I love the idea of serving hashbrowns on a crust for breakfast. Your pizza looks lovely - good job!
Posted by: Lynn | April 18, 2008 at 07:03 AM
I am soooo topping my next focaccia with potatoes. :)
Posted by: Patricia Scarpin | April 18, 2008 at 07:03 AM
I've never had a potato pizza - I don't know why because I am a potato fanatic! This is making me hungry!
Posted by: Deborah | April 18, 2008 at 08:45 AM
Must admit that a potato topped pizza didn't appeal to me but I (we) really liked the result! Yours is looking really good, nice colour on the topping.
That egg sounds nice to complement it..a poached one..Yum!
Posted by: baking soda | April 19, 2008 at 02:21 AM
I never thought of having the leftovers with an egg - what a great idea!
Although, I didn't really have a chance at them as mon mari eats long before I get around to it....
Posted by: katie | April 19, 2008 at 12:37 PM
That looks really good. I like the idea of a foccacia covered in potatoes and onions.
Posted by: Kevin | April 19, 2008 at 02:42 PM
You've created a brandnew fashion in breakfasts : Potato-pizza on the egg. Love it!!!
Posted by: Monique | April 19, 2008 at 03:26 PM
I'm thinking that breakfast with the egg looks out of this world! I'm coming over for brunch and bringing the mimosas!
Posted by: breadchick | April 19, 2008 at 06:02 PM
Who invented these wet doughs? I want names and addresses.
Posted by: Sara | April 20, 2008 at 07:20 PM
Looks like the breakfast of champions.
Posted by: peabody | April 20, 2008 at 10:20 PM
Have my interest sparked on this one as I never heard of potatoes on pizza! Yours looks pretty tempting!
Posted by: deb | April 22, 2008 at 11:17 AM
I can't believe that I haven't even noticed the "Hi-Rise Corn Bread" OR the "Sullivan Street Potato Pizza" in Glezer's book. I got stuck at "Acme's Rustic Baguettes" in boule shape - we LOVE that bread! I really should look through the rest of the book, shouldn't I?
Your potato pizza looks fabulous!
Posted by: Elizabeth | May 07, 2008 at 04:16 PM