What if you took all your favorite classic latkes toppings and turned them into a pizza??!! Well it would be the best Hanukkah pizza on the block. Latke Pizza is now a thing!
One more latke recipe! One more latke recipe! Okay, okay. I heard you. And here it is! Amy. This doesn’t look like a latke. Have you had too much Manischewitz? I’m so confused! A little untraditional. But also totally traditional. Let me explain.
What if instead of of normal pizza crust, you used shredded potatoes? (Bonus: gluten free!)
And then what if you topped that with a sour cream & garlic cream sauce, caramelized onions, apple slices and lots of gooey mozzarella?
Get it? Instead of topping traditional latkes with applesauce and sour cream, I’ve put all those components into a pizza. I finished the pizza with a little honey and red chili pepper flakes for a sweet and spicy naughty and nice thing that Hanukkah Harry will just kvell over. It’s kind of a nod to traditional latkes, but with a whole new flavor. Which is just the thing I need, since I still have four Hanukkah parties to go to, and it’s already day 5! (Is it just me, or is Hanukkah cooler than ever this year??)
Holy Moses this is tasty. And will hopefully give me the energy for a few more crazy nights!
- For caramelized onions:
- 2 tbsp. extra virgin olive oil
- 2 medium white onions cut into thin slices
- ½ tsp. salt
- 1 tsp. honey
- For potato crust:
- 2 pounds 5 cups shredded russet potatoes, washed and peeled
- 1 large egg
- 1 tsp. kosher salt
- For sour cream garlic sauce:
- 2 tbsp. unsalted butter
- 1 medium garlic clove minced
- 2 tbsp. all-purpose flour
- 1 cup whole milk
- ½ cup sour cream
- Salt to taste
- 1/2 apple I used Granny Smith, sliced into thin rounds
- 8 oz. fresh mozzarella cheese cut into pieces
- ½ tsp. red chili pepper flakes or to taste
- Honey for drizzling
- 2 tbsp. green onion minced
- Preheat oven to 425 degrees F.
- First, make your caramelized onions. Heat a large sauté pan (I used a 12-inch cast iron pan and cooked the pizza in the same one) over medium high heat. Add olive oil and heat. Then add onions and salt. When onions start to brown, lower heat to medium low and cook for 40-60 minutes, stirring occasionally or until onions are deep golden brown. If the onions start to burn, add a bit of water.
- Finish with the honey and more salt to taste. Set aside and clean the pan if you plan to reuse.
- While your onions are cooking, start your latke crust! To make latkes, shred potatoes using the large holes of a hand grater into a bowl of ice water and let sit for 10 minutes.
- Then, remove the potatoes and squeeze out any extra moisture (as much as possible) into the water bowl. Finish drying potatoes very well with a towel. Let water sit for 15 minutes for the starch to build up on the bottom of the bowl with water. Carefully drain off water and reserve the milky white starch. You may have to scrape it off with a spoon. Dry off the bowl very well.
- Place shredded potatoes back in the large bowl. Then add in egg, reserved starch and kosher salt and stir to combine.
- Drizzle the bottom of a cast iron pan with a layer of olive oil. Press shredded potatoes into the cast iron pan, or you can also use a parchment lined cookie sheet. Bake for about 30 minutes or until potatoes are well browned. Alternatively, you can fry in hot oil on both sides like a giant latke!
- Make your sour cream sauce! Heat a medium saucepan oven medium heat and add butter and heat. Add garlic and stir just until it starts to get fragrant. Then add flour and stir to make a light roux. Once the flour is all absorbed, add the milk and whisk for 5 minutes, until flour mixture has dissolved and sauce is thick.
- Remove from heat and add sour cream and salt to taste.
- Top cooked latke crust with sour cream sauce, sliced apples, caramelized onion and fresh mozzarella. Bake 10 more minutes until cheese is melted and gooey. Top with red chili pepper flakes, honey and green onions. Eat! You can reheat in the oven later. It won’t be as crispy, but it will still be tasty.