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Robuchon-style Mashed Potato Pizza
Robuchon-style Mashed Potato Pizza

Robuchon-style Mashed Potato Pizza

By Ooni HQ
By Ooni HQ

When making a mashed potato pizza for the holidays, we looked to the potato master, departed Michelin-starred French chef Joël Robuchon. In creating the potatoes The New York Times claims are “widely considered the ultimate,” Robuchon took a simple dish and elevated it through technique. Here, our potatoes serve...

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Method

Note

This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

  1. Peel the potatoes, place them in salted water in a medium pot, turn on heat and bring to a boil. Cook potatoes until a knife slides through with ease, about 30 minutes. Strain potatoes and set aside.

    Robuchon-style Mashed Potato PizzaRobuchon-style Mashed Potato Pizza

  2. While your potatoes cool, heat the butter and milk together in a separate pan until the butter is melted, then turn off the heat and set aside. Using a masher, combine your potatoes with the butter and milk mixture until creamy. Season with salt to taste. 

    Robuchon-style Mashed Potato PizzaRobuchon-style Mashed Potato Pizza

  3. Meanwhile, turn on your home oven or fire up your Ooni oven, aiming for 220°C (425°F).  Peel and slice the onions, toss with grapeseed oil and salt, and roast until lightly browned, about 15 minutes.

    Robuchon-style Mashed Potato Pizza

  4. Fire up your Ooni oven, aiming for 450°C to 500°C (850°F to 950°F) on the stone baking board inside. 

    Place a dough ball on a lightly floured work surface. Push the air from the centre out to the edge using your fingers. Stretch the dough out to a 12-inch-round base, then keep your dough on the countertop or lay the stretched dough over your lightly floured pizza peel.

    Robuchon-style Mashed Potato PizzaRobuchon-style Mashed Potato Pizza

  5. Top the dough with one ounce (30 grams) each of raclette, bacon, and onion and two ounces (60 grams) of mozzarella.

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  6. Using a spoon, dollop mashed potatoes onto the pizza, filling the spaces where there’s no cheese. 

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  7. Move your topped pizza onto a peel, if you haven’t already. Slide the pizza off the peel and into the oven. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. 

    Robuchon-style Mashed Potato PizzaRobuchon-style Mashed Potato Pizza

  8. Remove from the oven and sprinkle on the chives.

    Robuchon-style Mashed Potato Pizza

  9. Slice and enjoy.

    Robuchon-style Mashed Potato Pizza

Ooni HQ

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