I had a similar pizza at a local Pizzeria , so I thought I would reproduce it except try it with feta.
The dough is 65% hydration with about 3-5% whole wheat for a rustic addition.1. Make the dough at least 1 day before.
2. Caramelize sweet onions
3. Par boil ,then fry sliced potatoes seasoned well ( I used garlic, S&P, Chili flakes)
4. Assemble pizza: Layer with the onions ,then potato slices, then a combination of Feta and fresh Mozzarella
5. Drizzle with olive oil
6. Cook in highest temp possible ( My oven was 800F cooked in 90 sec)
Oh yes - I forgot , my secret ingredient was that I caramelized the onions in Duck Fat !
Went well with this California full bodied blend
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