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.