Garlic Potato & Garbanzo Pizza

This is a pizza that breaks the rules. No tomato sauce, no mozzarella (unless you want it), just a whisper of Dijon mustard spread on the dough and a topping of lightly cooked potato slices, smashed chickpeas, browned garlic, and a pinch of red pepper flakes.

The Dijon is the move. A thin layer on the raw crust does what tomato would do (carry flavor, create a moisture barrier) while adding a sharp, tangy note that cuts the starchy potato topping perfectly.

Sauteing the potatoes before they hit the dough is a must. Raw potato slices will never cook through in the 8 to 10 minutes the pizza spends in the oven. You want them translucent but still holding their shape, so they finish crisp on top of the hot crust.

Browning the garlic in the same pan gives those slices and the chickpeas a sweet, nutty backbone. Smashing the chickpeas slightly helps them stick to the dough instead of rolling off.

The crust wants to go on a pizza stone or the back of a hot sheet pan. A sprinkle of cornmeal on the transfer surface stops the dough from sticking and gives the bottom crust a little crunch.

Chef Tips

• Preheat the stone for at least 30 minutes at 450°F (230°C). A cold stone equals a soft crust.
• Slice the potatoes very thin, about ⅛ inch. Thick slices stay raw in the middle.
• Brush a thin film of olive oil over the potatoes before baking. It helps them crisp and brown on top.
• Skip the mozzarella if you want it vegan, or add a light scatter if you want it melty. Either works.

Variations

• Swap chickpeas for white beans and rosemary for a Tuscan spin.
• Add caramelized onions and a handful of arugula after baking for a fancier pie.
• Finish with a drizzle of olive oil and flaky salt right out of the oven.