I was sitting reminiscing about time at our cottage and thinking of my Uncle Gigino and Aunt Rita. We shared so many memories there. They have both passed now. She loved my Potato Pizza Dough;and so, I had to rethink the recipe. The potato flakes in the dough keep it moist and the crispy potatoes and onions on top make it one of Italy’s best creation!!

We bought the land on Lake Superior in 1972 and it was all trees. I remember clearing the land. My grandparents and parents cut down all the trees without any heavy equipment and we dragged the trees to the water’s edge and then had huge bonfires. My aunt Rita and Uncle Gigino had a little shed at that time on their lot that became warming central in the Fall. We gathered for coffee, food and friendship in that little shed. It had a large wood stove in the centre. The shed may have been 8 x 8; now when I look at it, I ponder as to how 12 people fit into that. All I can remember is the laughter. There were two large picnic tables in between our lots that we spread out our feast and enjoyed. We gathered at a table made by nature and nurtured by family.

Cooking At The Lake

I loved cooking at the lake with my mom. The kitchen was huge and open concept. My uncle Reno built our camp. Yes, in Northern Ontario, we call it a camp. It isn’t fancy. The kitchen table was bought at a second hand store and is very retro. Most of the remaining furniture came from mom replacing furniture at our home. Everything in that camp has memories. Most of all, I reflect on how poor and strong immigrants with a dream gave us such an amazing childhood. I would not trade that for any fancy cottage. Today my parents and uncle continue to frequent the camp. They are all in their 80s and they sit and reminisce about those times, where a family enjoyed life to its fullest.

Another one of my favourite pizza recipe son my blog https://recipesatmytable.com/twisted-pizza-bread/

Ingredients

FOR THE DOUGH:

• 1 cups potato flakes
• 2 tsp Active Dry Yeast
• 1 cup of warm water
• 1 tsp sugar
• 1/4 Cup Olive Oil
• 1 Cup each of All-purpose Flour and 00 flour
• 1 tsp salt

TOPPING: your choice today I used:

• 2 potatoes cut thinly
• 1 medium onion sliced thinly
• 1/2 tsp italian seasoning
• 2 teaspoons balsamic vinegar
• 3 tbs Extra Virgin Olive Oil (divided)

Process

Mix the water, yeast and sugar.  Set aside until it bubbles

Place the flour, salt and potato flakes into the blender and pulse.

Pour the water, yeast and sugar into the dry ingredients.  Next follow with the olive oil and pulse until the dough comes together. Place the dough in a well oiled bowl.  I cover it with plastic wrap and a tea towel.  Place it in a warm spot for about an hour. 

Prepare the potatoes and the onions. Slice the potatoes and add 1 tablespoon of olive oil and the Italian seasoning and toss. Slice the onions and add the balsamic vinegar and 1/4 tsp of sugar, toss and set aside.

Roll out the dough into a large rectangle pan. Sprinkle your baking pan with corn meal and lay the dough over it. 

Drizzle one tablespoon of olive oil over the dough. Place the sliced potatoes over the pizza and follow with the marinaded onions. Follow with the parmesan cheese.Drizzle one tablespoon of olive oil over these.

I always let my pizza sit for about 10 minutes before I put it in a 425F oven. In it goes for about 25 minutes.

Let it cool and serve. I like to add a little extra Olive Oil. Look at how golden the potatoes and onions are and yummy!!