Potato Pizza with Roe and Green Asparagus
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Gastrotools
Recipes from professionals
The normally humble potato pizza has been upgraded here with both lumpfish roe and green asparagus. Out of season, you can replace the roe with caviar if it should be truly decadent. And otherwise a touch of pesto or tapenade also tastes delicious on it.
Servings
: 4
Pizza(s)
Ingredients
1
portion
pizza dough ready for filling
1
shallot
200
g
crème fraîche
2
egg yolks
10
medium potatoes
Olive oil
250
g
green asparagus
100
g
roe of your choice
Dill for garnish
Salt
Freshly ground pepper
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Instructions
Step 1/8
Peel and finely chop the shallot, and mix it with crème fraîche, egg yolks, salt and pepper.
Step 2/8
Scrub the potatoes clean, and cut them into ultra-thin slices.
Step 3/8
Spread the mixture on the pizza base. Lay potato slices on top, and drizzle a little olive oil over.
Step 4/8
Season with salt and pepper, and transfer the pizza to the preheated baking steel. Bake the pizza in the oven until the dough is crispy and the potatoes are golden and cooked through.
Step 5/8
Let the pizza cool slightly after baking.
Step 6/8
Meanwhile, trim the ends of the green asparagus, and peel or cut them lengthwise so you get long, thin strips. Place them in ice water for 5 minutes. Then remove them and shake the water off them.
Step 7/8
Arrange the green asparagus and roe on the pizza.
Step 8/8
Garnish with dill and serve immediately.
