Being a complete Bourke Street Bakery junkie, I’ve memorised every single vego lunch option they have. So I had a nerdish heart-spasm when I noticed they had something utterly brand new yesterday: Potato Pizza with Rosemary, Spanish Onion and Ricotta. It was a one-off special and lived up to all the good meanings of that word.
And the bad definition of it too – the pizza is just a fleeting menu addition, and not a stayer.
I asked the staff if they’d reconsider and allow it another cameo or two.
“Well, never say never.”
So why were they so reluctant to revisit the pizza dish? Apparently because it involves an annoying amount of potato prep.
If someone’s willing to be a potato slave, maybe we’ll see this ‘special’ again. I hope so, because it is awesome. (And just when you thought Bourke Street Bakery couldn’t out-awesome itself anymore.)
Bourke Street Bakery, 474 Gardeners Road, Alexandria NSW (02) 8339 1001Tags: Alexandria, bakery, Bourke Street Bakery, Pizza
Ohh that potato pizza looks great Lee Tran – was the base really thin? I want to try to make something like it – was there garlic on it?
Yes, it was awesome!
I don’t think there was garlic – the architectural layers of the pizza seem to go like this: thin base, then Spanish onion, then ricotta, then potato, then rosemary on top. Maybe some drizzling of olive oil, too? So good.
I think it would be pretty simple to make & you’re right, Victoria, I think the thinness of the base is key.
I’ve accidentally made a potato pizza with a thick base before and it just doesn’t work when the tater slices need to be so thin and crispy.
If you ever get the chance, you must get the mashed potato pizza at Bar in New Haven CT USA. It’s been around since 97 I think, and I am sad just thinking about it