Pizza dough is a constraint we impose on ourselves out of pure habit. Potatoes make an infinitely more interesting base—tender, flavorful, and ready without a single hour of rising. This recipe belongs in every repertoire.
Ingredients :
- Potatoes — Choose floury varieties—Bintje, Agria, or Monalisa work very well. They smash easily and absorb less water than waxy varieties. Waxy varieties resist and form lumps. Not ideal here.
- Gorgonzola — Choose Gorgonzola dolce, the sweet one. Piccante is too sharp for this recipe and will overpower the mushrooms. 80g might seem like little—but this cheese has a powerful taste, that’s intentional. Crumble it by hand into large uneven chunks so every bite is different.
- Mozzarella — Buy sliced and drained mozzarella, not the ball in its water. If you use the ball, you must press it in a clean towel for at least 20 minutes, otherwise it releases too much liquid and soaks the base.
- Button Mushrooms — Basic supermarket button mushrooms are more than enough. The key: slice them thinly. Too thick, and they won’t cook enough in 10 minutes in the oven and will stay raw in the center.
