Smoked Trout, Potato, and Fennel Pizza

Name: Smoked Trout, Potato, and Fennel Pizza
Ingredients: 1 small Yukon gold potato (about 4 ounces), cut into 1/4-inch slices; 2 tablespoons water; 1 teaspoon extra-virgin olive oil; Kosher or sea salt; Freshly ground black pepper; All-purpose flour; 1 (6-ounce) ball No-Knead Pizza Dough (page 104) or No-Knead Pizza Dough with Spelt (page 105); 2 tablespoons fresh whole-milk ricotta; 2 ounces smoked trout, broken up into bite-size flakes; 3 slices Herbed Lemon Confit (page 4) or substitute store-bought preserved lemon, coarsely chopped; 1/4 small fennel bulb, cut into paper-thin slices (about 1/4 cup), plus a few fronds for garnish; 1 tablespoon low-fat Greek-style yogurt, whisked until smooth

December 14, 2011

I’m such a purist about some things—I think all food people are. Tell me you’re putting beans and tomatoes in chili, and the Texas boy in me bristles. But when one of my friends, an Israeli man of Norwegian heritage, came to a pizza-tasting party and—before he sampled it, I should note—declared this pizza combination “wrong, just wrong,” why did it irritate me so much? Well, I suppose it’s because I’m neither Norwegian nor Italian, so I couldn’t understand why something so delicious could be anything but right. This combination was inspired by a pizza that friends told me I had to try from Coppi’s Organic in Washington, D.C. I’ve taken shameless liberties with it.

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