I must admit, I was partial to this recipe idea myself, in that I have never seen someone put Spaetzle on pizza before and I thought it would make for an interesting combination. Thank you to those who voted in our poll. Now, without further ado, may I present to you the New York Style Spaetzle Pizza, made specifically for us to enjoy while watching both The Broadway Melody and All Quiet on the Western Front. Enjoy!
(fair warning: this is a multi-day recipe that will set a flour bomb off in your kitchen)
For the pizza dough, I used this traditional recipe (remember to make the night before)
For the sauce I used this classic recipe and added an extra garlic clove for good measure
Now, for the Spaetzel. For those of you who are unfamiliar with this food, it is similar in nature to a dumpling or gnocchi pasta. My great-grandmother used to make these for use when I was very little, and my Mom would occasionally make these growing up. They are a tad messy but very delicious, and absolutely not carb conscious.
First, if you are lucky enough to own a potato ricer, you are in far better shape than me. In the past, I have used a strainer to try to get tiny little spaetzle, but this time I was not concerned with making the spaetzle super small and tried a new method that seemed to work out pretty well.
Potato Spaetzle Recipe
(FYI: This recipe is for more than enough spaetzle to put on your pizza and will yield you at least another leftover lunch, which could be served with your leftover sauce from the pizza or lightly sautéed with butter. If you do not want leftovers, cut this recipe in half)
- 1 large potato, peeled and boiled
- dash of salt and pepper
- 1/2 cup of milk
- 1/2 tbsp of olive oil
- a dash or two of all spice or nutmeg, cinnamon and cloves
- 2 3/4 cups of flour
- 2 eggs
- 1/4 cup of grated parmesan
First, take your boiled potato and knead it in with the flour. While stirring with a wooden spoon, slowly add in your milk with your egg, oil, salt, pepper, and all spice. You should start seeing the dough get denser, but it should not be as dense as pizza dough. Add your milk until you get a sticky, yet dense dough. If your dough is so sticky that you can not take it out of the bowl with your hands, add a bit more flour.
Prepare a floured surface, and with lightly floured fingers, take out a fistful of dough and pat down into an inch thick ball on your surface. Start to slice your dough into strips (see picture above). Prepare a large pot with boiling salted water and a bowl with ice water.
When you are ready, take your strips over to the boiling water and pinch and pull off pieces that are about half and inch long. Don’t worry about being too exact with this, no two speatzle are alike! Do not over crowd your boiling pot, once you have a good amount of speatzle in the pot they only need about a minute or two to cook. Take a slotted spoon and place your spaetzle into an ice bath. Once they have cooled down for a minute or two, scoop them into a dry bowl. Take another fistful of your dough, and repeat this process until you have no dough left.
After your spetzle has been cooled, dry them off with a paper towel, place them back in the bowl and drizzle them with olive oil before coating with parmesan cheese. If you are not putting them on pizza, then you can lightly sauté them and put them in some sauce.
Make sure you roll your dough out as thin as possible, as New York Style Pizza is thin and large. Heat your oven up to 500 degrees (lower if your oven cooks a bit fast), and wait 15 minutes before placing the pizza in the oven. Prepare the pizza by adding sauce almost to the edge of the dough (but don’t add too much sauce to the pie) place your spaeztle throughout the pie (similar to the amount you would use on a chicken pizza) and add some fresh mozzarella cheese and basil.
Once in the oven, your pizza should only take 12-15 minutes to cook.
Pair with New York and German beer, and enjoy!!!