As the only NFL team in the Pacific Northwest, the Seahawks attract support from a vast geographical area including Alaska, Idaho, Montana, Oregon, and Utah, along with the Canadian province of British Columbia. This will be the fourth time the Seahawks have made it to the Super Bowl since their inception in 1974. Of their 3 previous appearances, they have only taken home the Lombardy Trophy once, beating the Denver Broncos at Super Bowl XLVIII in 2013. They are favored to win over the Patriots this time around.
Since the last time the Seattle Seahawks battled against the New England Patriots (Super Bowl XLIX in 2015), Eric & I have visited that wonderful western city in Washington state three times. I love so much about that city, the state, and the area. Being situated on the West Coast in the Pacific Northwest, seafood is naturally a staple of the region. But potato dishes are also iconic in the state. Washington’s behemoth potato industry earns them the rank of the #2 potato producer in the country. A popular dish highlighting spuds is potato pizza. When I read that culinary tidbit while researching the region, it was a foregone conclusion that this would be the dish we would make for Seattle fans for Super Bowl LX.
Potato Pizza with Herbs & Gruyere
Potato Pizza with Herbs and Gruyere (adapted from potatoes.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Bake Time: 12 minutes, Serves: 10
Ingredients:
- 1 pound pizza dough, room temperature
- 2 – 3 yellow potatoes (10 ounes), sliced 1mm thick with a mandolin
- 2 tablespoons olive oil
- 2 sprigs fresh thyme, leaves finely chopped, plus more for garnish
- 1 sprig fresh rosemary, leaves finely chopped
- 1/2 teaspoon kosher salt
- 4 ounces grated Gruyere
- 3 – 4 tablespoons grated Parmesan cheese
Thinly slice the potatoes on a mandolin.
Directions:
Preheat the oven and the pizza stone (if using one) to 500º F. Place the sliced potatoes into a bowl along with the olive oil, chopped herbs, and salt. Toss to combine. Set the potatoes aside.
Toss the potato slices with the olive oil, herbs, and seasoning.
Sprinkle a clean work surface with flour and roll the pizza dough out to a 10 – 12 inch circle. Place the rolled-out dough on a cornmeal covered pizza peel or an oiled baking sheet if not using a pizza stone.
Roll out the pizza dough.
Spread the shredded Gruyere onto the pizza, leaving a border. Top the cheese with the sliced potatoes and the Parmesan cheese.
Add the Gruyere to the pizza dough then layer the potato slices over top . . .
. . . then top the potatoes with the Parmesan cheese.
This pizza is ready for the oven!
Place the pizza in the oven and cook until crust is lightly golden brown, about 8 – 12 minutes, turning the pizza halfway through. When the crust is done to the desired degree and the potatoes are nicely browned, remove the pizza from the stone using the peel. Allow the pizza to rest on the peel for 5 minutes before slicing.
Allow the pizza to rest for 5 minutes.
Cut the pizza into wedges or squares.
Cut the pizza into serving sized pieces.
Enjoy the pizza while watching the game!
This is an iconic food of Washington state!
GO SEAHAWKS! ~Linda
Potato Pizza with Herbs and Gruyere (adapted from potatoes.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Bake Time: 12 minutes, Serves: 10
Ingredients:
- 1 pound pizza dough, room temperature
- 2 – 3 yellow potatoes (10 ounes), sliced 1mm thick with a mandolin
- 2 tablespoons olive oil
- 2 sprigs fresh thyme, leaves finely chopped, plus more for garnish
- 1 sprig fresh rosemary, leaves finely chopped
- 1/2 teaspoon kosher salt
- 4 ounces grated Gruyere
- 3 – 4 tablespoons grated Parmesan cheese
Directions:
Preheat the oven and the pizza stone (if using one) to 500º F. Place the sliced potatoes into a bowl along with the olive oil, chopped herbs, and salt. Toss to combine. Set the potatoes aside.
Sprinkle a clean work surface with flour and roll the pizza dough out to a 10 – 12 inch circle. Place the rolled-out dough on a cornmeal covered pizza peel or an oiled baking sheet if not using a pizza stone.
Spread the shredded Gruyere onto the pizza, leaving a border. Top the cheese with the sliced potatoes and the Parmesan cheese.
Place the pizza in oven and cook until crust is lightly golden brown, about 8 – 12 minutes, turning the pizza halfway through. When the crust is done to the desired degree and the potatoes are nicely browned, remove the pizza from the stone using the peel. Allow the pizza to rest on the peel for 5 minutes before slicing. Serve the pizza in wedges or squares.