Today I was really craving pizza. After scrounging through my fridge for ingredients, I was left with my leftover purple potatoes, a tub of ricotta cheese and some rosemary. I quickly realized that a classic pizza was out of the question because white pizza was now the only thing on my mind! The ricotta cheese on a white pizza often reminds me of mashed potatoes. This sparked some of my creativity and my constant need to use up leftovers! The pizza turned out great and the purple mashed potatoes added a bright and welcomed splash of colour. I hope you enjoy!
1 ball of pizza dough (You can buy pre-made dough or make your own. I used this recipe)
3 green onions, diced
1 Tbsp. caramelized onion oil
1 Tsp. fresh rosemary, minced
1 garlic clove, minced
¼ cup 1% milk
½ tsp flour
salt and pepper
2 Tbsp. caramelized onions
2 cups mozzarella cheese
½ cup ricotta cheese
½ cup purple fingerling mashed potatoes
Place a pizza stone on the bottom rack of your oven and preheat to 500 degrees. The hotter the oven, the better the pizza!
In a saucepan, heat the caramelized onion olive oil on medium-high heat. Add the green onions, rosemary and garlic and sauté for about a minute. Adding your milk and flour, whisk until the sauce begins to thicken, about 2 minutes. Salt and pepper to taste. Remove from heat and set aside.
Using the turn and toss method, stretch out your pizza dough until it is as thin as it will get without breaking apart.
Carefully remove the pizza stone from the oven and stretch the pizza dough across it. Quickly spread the reserved white sauce over the pizza.
Top the pizza with caramelized onions and dollops of both ricotta cheese and mashed potatoes. Sprinkle with mozzarella cheese and place the pizza stone back in the oven.
It is important to top the pizza quickly so the pizza stone does not lose much of it’s heat.
Bake until the crust is lightly charred and the cheese is bubbling, about 12 minutes.
Let cool, slice and enjoy!