Pizza with New Potatoes, Smoked Trout and Goat Cheese
Pizza with New Potatoes, Smoked Trout and Goat Cheese
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Yield: 2 ea. 10-12 in pizzas |
Ingredients
2 each 8-oz. Wood Stone Dough balls
4 med. fingerling potatoes, sliced paper thin on a mandoline
Olive oil
Kosher salt and freshly ground pepper
4 oz. smoked trout, crumbled
4 oz. semi-soft goat cheese, thinly sliced
2 small spring onions, sliced into paper thin rings, about ¼ cup
2 oz. Niçoise olives, pitted (optional)
¼ cup crème fraiche
1 Tbsp. prepared horseradish
Sprigs of fresh dill and/or lemon thyme leaves
Preparation
Oven Temperature: 550-580 degrees
To assemble pizza, lay the potato slices in a single layer over the pizza skins. Drizzle with olive oil and sprinkle with salt and pepper. Scatter the trout and cheese evenly over potatoes and then top with onions and optional olives. Mix crème fraiche and horseradish together and set aside.
Flame Height: 3.6
Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice. Drizzle with horseradish crème fraiche mixture and scatter dill sprigs and/or lemon thyme leaves over the pizza before slicing.
Photo courtesy of Chef Rachelle Boucher
