{Friday Night}

Friday night is homemade pizza night. At least it was this past Friday, and boy were our pizza's awesome. Usually we do a Margherita/Hawaiian, but we decided to mix things up and in the process discovered our new, absolute favorite, heaven on earth, food of the Gods, pizza ever. Potato pizza, I heart you. Who would have thought something so simple would be so amazing? We actually did half potato pizza and half balsamic-marinated cherry tomatoes, fontina and peas pizza. Both were amazing, but the potato was inspiration on bread. We had planned on getting dessert afterwards and going to a movie, but were sleepy after eating all that pizza and decided on hot chocolate and going to Barnes and Noble instead--I am loving the Story of Edgar Sawtelle.
I have been chastised for not having enough pictures of the two of us, so hopefully these will appease.

Scott is clearly superior on knife skills. Here he is showing his skinny potato next to my sloppy thick potatoes (you should see if present wrapping skills...or underlining skills).

Pre-oven pizza

Post-oven pizza

Here is the recipe for anyone who is interested,

Carol's Pizza Dough
Mix together:
2 T. dry yeast
½ c. warm water
2 t. sugar
Set aside until foamy

Mix:
2 ½ c. powdered milk, mixed (2/3 c. powdered milk with 2-2 ½ c. water)
1 T. salt
2 T. oil
2-3 c. flour

Add yeast.
Add flour to sift dough (3-4 c. more flour) until pulls away from bowl.
Raise until double – about 1 hour.
Divide into 3 – rest so it can be elastic, 5-10 minutes.
Floured surface.
Preheat oven 450º.
Cook 9 minutes (we usually go 10-12).

Potato Pizza
Slice a Yukon Gold Potato super thin
Soak it in 3 washes of an ice bath to remove starch
Drain potatoes
dice half an onion
brush olive oil on prepared dough
layer with potatoes, onions and a generous (really, really generous)
handful of freshly grated parmesean
Follow cooking instructions on pizza
Ta da!