As mentioned in an earlier post this week, I tried to be efficient in the kitchen this week by preparing all of our mashed potatoes at once and use them in several meals. Today, that paid off when I was able to assemble a white pizza in under 30 minutes.
I used a refrigerated pizza dough crust (a little cheating for the sake of efficiency), which was prebaked for 5 minutes and then brushed with olive oil. That was followed with minced onion and garlic as well as just a little bit of tomato sauce. Yes, that last ingredient is not white, but it was hidden inside everything and it just contributes a bit of flavor and umami. It is not the leading player in this recipe. I also sneaked in a big handful of basil and some red pepper flakes.
On top of all that, I spread about 8 ounces of ricotta and a cup of shredded mozzarella. Finally, I spread the mashed potatoes over everything and baked it for about 15 more minutes. You’ll notice in the picture that tonight not even the potatoes were purely white, since I had mashed them with the skin on. I didn’t want to sacrifice any flavor or nutrients from the great Birdsong potatoes. After a full day of yardwork, we greatly enjoyed this very hearty, very carb-heavy dish.