Name: Bechamel Potato Pizza
Cook time: 103800 s
Total time: 103800 s
Yield: 1 pizza
Ingredients: For the Dough; 1000 gr pizza flour; 660 gr water; 30 gr salt; 3 gr dry yeast; For the Bechamel Sauce; 1 1/2 cups whole milk; 1/4 stick butter; 1 tbsp all purpose flour; For the Toppings; 6 small yellow potatoes, thinly sliced; 1 purple sweet potato, thinly sliced; 4 bunches fresh oregano, leaves; 2 tbsp fresh mozzarella, chunks; Salt, to taste; Black pepper, to taste; Extra virgin olive oil; Pecorino Romano, finely grated

BenGingi

Let's shake up our winter cooking with a fun twist—outdoor potato pizza! Imagine a crispy pizza crust slathered with creamy béchamel, topped with thinly sliced vibrant purple sweet potatoes and yellow potatoes, all topped with fresh mozzarella and fresh oregano. Drizzle some olive oil, and you've got a pizza that's as delightful to make as it is to eat. Who says pizza-making is just for summer? Bundle up, fire up that outdoor oven, and let's turn chilly evenings into delicious memories. The dough recipe makes about 6 pizzas, but the toppings only for one. Just so you know!

Bechamel Potato Pizza

In a stand mixer, add water, yeast, salt, and flour. Set the stand mixer on the slowest speed and knead for 12 minutes.

Remove the dough from the mixer to a bowl and let it rest for 30 minutes. For the next 2 hours, every 30 minutes, perform a set of coil folds.

After 4 sets of coil folds, divide the pizza dough into 220-240 g pieces and round each one into a tight ball. Place the balls in a container with space for proofing and place in the fridge for 24-72 hours.

Bring the milk to a gentle boil and remove from heat.

In a separate pot, melt the butter over medium heat. Add the flour and whisk until smooth.

Cook, stirring constantly, until the mixture turns golden, about 3 minutes. Increase the heat to medium-high and slowly add the milk, whisking continuously.

Bring to a gentle simmer, then reduce the heat to medium-low and continue simmering until the mixture just begins to thicken. Remove from heat and set aside.

When ready to make the pizza, remove the pizza dough from the fridge 1 hour before baking to allow it to reach room temperature.

30 minutes before baking, preheat your pizza oven to 420°F (215°C).

Transfer the pizza dough onto a floured surface, trying to keep the air in the dough without deflating it.

Open the pizza dough from the center out, leaving the edges puffed and untouched.

Add 2 tbsp of bechamel sauce to the center of the opened dough and spread evenly. Add the thinly sliced potatoes and sweet potatoes.

Add pieces of mozzarella cheese and oregano leaves. Drizzle olive oil and sprinkle sea salt and black pepper on top.

Gently and quickly, transfer the pizza to the peel and slide it into the oven.

Rotate and turn as needed. Total bake time should be 1:30-2 minutes.

Remove from the oven, and add Pecorino Romano on top.

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