Opskriften er fra Melissa Wellers besøg i Meyers Madhus i juni 2013. Følgende opskrift blev demonstreret på hendes Masterclass.OBS! Opskriften er på engelsk.
400 g pizza dough
150 g onion, chopped
100 g olive oil
800 g potatoes
Combine 1 liter lukewarm water with 30 g salt. Sitr until salt is dissolved. Slice the potatoes on a mandolin so that they are less than 2 mm thick and put the slices in the salted water. Soak the potatoes for 12 hours and up to two days in the refrigerator.
To make the pizza, temper the pizza dough at room temperature for 30 to 45 minutes. Oil a 12 x 18” baking pan with sides. Place the dough in the pan and gently start to stretch the dough out to fit the pan, letting the dough rest as you stretch it to give the gluten time to relax.
Once the dough is stretched to fit the pan, squeeze the water from the potatoes and place the potatoes into a large bowl with the onion, olive oil, rosemary sprigs and black pepper. Combine well to coat the potatoes with oil. Then arrange the potatoes evenly over the dough.
Bake in a preheated 500 F oven for 30 to 35 minutes until the top is golden brown and the crust pulls away from the sides of the pan.