Courtesy of Anthony Allen
Otto Pizza, Portland, ME
1 16-ounce proofed pizza dough cornmeal (to taste)
Olive oil (to taste)
Black pepper (to taste)
2 tablespoons grated Asiago
1 cup mashed potatoes (recipe follows)
7 ounces grated low-moisture mozzarella
Heavy cream (to taste)
½ cup chopped cooked bacon
½ cup bias cut scallions (1⁄8-inch thick)
1 tablespoon chopped mix of parsley, rosemary and thyme Salt (to taste)
Stretch the pizza dough into a 16-inch circle and place on a peel that has been dusted with cornmeal.
Brush the dough with olive oil. Season with the black pepper and Asiago.
Break up the mashed potatoes and distribute evenly around the pizza, spreading all the way to the crust.
Top with mozzarella, making sure to cover the entire pizza, and drizzle generously with cream. Top with the bacon, scallions, parsley and salt.
Bake in a preheated 500 F pizza oven until golden brown. Rotate the pizza half way through for an even bake. Cut and serve.
12 pounds Maine or red potatoes
½ pound unsalted butter
¼ cup kosher salt
2 tablespoon black pepper
1 cup heavy cream
Fill a large pot with the potatoes, enough cold water to cover, and half the salt.
Bring to a simmer. Cook until the larger potatoes can easily be crushed with tongs. Strain in colander.
Immediately add the potatoes to a large container with the butter, remaining salt and pepper. Mash until smooth and no large lumps remain. Stir in the cream. Refrigerate immediately.