Catfish Out of Water

This is my final batch of pizza (at least for this round!). I've made not one, not two, but three batches of pizza over the last couple of weeks. Pizza Dough w/ All-purpose Flour and Barbecue Pizza Dough w/ All-purpose Flour, and then this Double Batch Pizza Dough w/ All-purpose Flour. You'd think that I might be pizza'd out (pizzaed out?) at this point, but I'm the kind of person who likes to make the same thing a hundred different times before I get sick of it. So, there may even be more pizza in the future. But, for now, this is my very last bit of dough and I'm going to utilize the last bit of my leftovers with it for a Pizza w/ Avocado, Spinach, Roasted Potatoes, & Fresh Mozzarella.

I also had Potluck Avocado Dip w/ Greek Yogurt & Walnuts and Sautéed Potatoes leftover from yesterday when I made Scrambled Eggs w/ Potatoes & Garden Peppers. The potatoes are made with Flaming Jade and Emerald Fire Peppers out of my garden. Although you can substitute Serranos and jalapeños or any peppers of choice.

Gallery

Variations of Potatoes Pizza

I've made a multitude of pizzas lately. I like to look for inspiration in recipes more than I like to copy them exactly. Pizza's a great example of the kind of recipe that you can really make your own. You can substitute any number of fruits, vegetables, and cheese. Mix up the type of crust. Add whatever toppings are your favorite or that you have on hand. Pizza is a surprisingly simple recipe to make and a great dish to explore different flavor profiles with, if you're feeling bold!

Pizza w/ Avocado, Spinach, Roasted Potatoes, & Fresh Mozzarella

Roasted Kuri Squash, Apples, & Fresh Mozzarella Pizza

Pizza w/ Refried Beans, Wild Rice, Apples, & Crema

Pizza w/ Avocado, Spinach, Roasted Potatoes, & Fresh Mozzarella

This Potatoes Pizza consists of spinach, roasted potatoes w/ Flaming Jade & Emerald Fire peppers, avocado dip w/ Greek yogurt & walnuts, and fresh mozzarella.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Italian, Latin American

Servings 8 servings

Equipment

• Large Bowl
• Oven
• Griddle (optional)
• Pizza Peel (or Cutting Board)

Ingredients

  

Pizza Dough

• 472 ml. warm water ~100°F (2 c.)
• 7 g. instant yeast (2 ¼ tsp. or 1 package)
• 7 g. sugar (or 2 tsp. brown sugar, maple syrup, or honey)
• 625 g. all-purpose flour (5 c.)
• 2 tsp. salt
• 2 tbsp. olive oil

Roasted Potatoes

• 1 lbs. Yukon gold potatoes diced
• 1 flaming jade pepper minced (or serrano)
• 3 emerald fire peppers minced (or jalapeños)
• dash cumin
• dash coriander
• dash smoked paprika
• dash salt
• dash pepper

Avocado Dip

• 6 avocados
• 6 cloves garlic
• 6 limes juiced
• 1 ½ c Greek yogurt
• 2 c. walnuts
• 1/4 c. olive oil
• dash salt
• dash pepper

Pizza

• 1/4 pizza dough
• 1/4 c. avocado dip
• 1/2 c. spinach chopped
• 1/2 c. roasted potatoes
• 8 oz. fresh mozzarella

Instructions

 

Proof Dough

• Combine warm water, yeast, and sugar. Let rest for 15 minutes, or until the yeast begins to bubble.
• Meanwhile, whisk together whole wheat flour, all-purpose flour, and salt in a large bowl.
• After the yeast has proofed, stir yeast mixture into the flour. Mix until roughly incorporated and the dough has a shaggy appearance.
• Add in the olive oil and mix until all of the ingredients are combined.

  In a mixer with a dough hook attachment, this only takes a minute or two. By hand, this takes about 5 minutes. It's a no-knead bread recipe, so you're not necessarily looking for soft and pliable dough. Really, you just want all of the ingredients to be mixed thoroughly at this point! Which does make it a great recipe to make by hand if you prefer or don't have a mixer.
• Cover dough and let proof for 6 hours, or until doubled in size. Alternatively, place in the refrigerator for 1-3 days.

  A quick pizza dough proof can be done in about 6 hours. Ideally, the dough is made 2 days ahead of time and proofed in the refrigerator for that time. However, I almost never know that I'm going to make pizza 2 days ahead of time! And 6 hours is perfectly adequate.

Prepare Ingredients.

• For the roasted potatoes, preheat a skillet on medium with a splash of olive oil. Then, add all of the ingredients to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.
• For the avocado dip sauce, Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.

Cook Dough

• Preheat the barbecue to medium-high heat. Alternatively, you can do what I did today and cook the pizzas on a griddle in the oven. Preheat the griddle in the oven at 550 degrees Fahrenheit for 45 minutes.
• Divide the dough in quarters. Lightly flour a large, flat surface and roll out each dough until roughly 1/4-inch thick.

  It can help to let the dough proof for another 15 minutes. Although this is entirely optional. It will make a fluffier, rather than a crispier crust. If you want something more like a flatbread pizza, cook immediately. You can even spritz it with a little bit of oil for a little extra crunch.
• Carefully pick up the dough and drop it onto the grill or griddle. Grill until the dough just begins to char and grill lines begin to form. This takes about 1-2 minutes on the barbecue and 3-5 minutes in the oven.

Cook Pizzas

• Spread a light coating of avocado dip across the pizza. Then, top with spinach and roasted potatoes.
• Top with fresh mozzarella.
• Return to the oven and cook for about 6-8 minutes, or until the cheese begins to brown.
• Since the crust has already been cooked slightly, make sure that it doesn't burn on the bottom before the cheese melts. If there is any doubt, look to the crust to determine doneness.
• Sprinkle with a dash of salt and pepper and serve immediately.

Tips, Tricks, & Notes

• For more tips and tricks, I also have entire articles on the following ingredients:
  • Double Batch Pizza Dough w/ All-purpose Flour
  • Potluck Avocado Dip w/ Greek Yogurt & Walnuts
  • The Fundamentals of Sautéed Potatoes