| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
New potatoes; cut crosswise into |
|
|
; 1/4-inch thick |
|
|
; slices |
|
|
Salt |
| 1 |
ts |
Olive oil |
| 1 |
|
Recipe basic pizza dough |
| 1 |
tb |
Truffle oil |
|
|
Freshly ground black pepper |
| 1 |
c |
Thinly sliced red onions |
| 2 |
|
Confit duck legs; (about 7 ounces |
|
|
; each) shredded |
| 1/4 |
lb |
Fontina cheese; grated |
| 2 |
ts |
Chopped fresh parsley leaves |
INSTRUCTIONS
Put the potatoes in a medium-size saucepan and add enough water to cover.
Season with salt. Bring to a boil over high heat, then reduce the heat to
medium and cook until fork tender, 10 to 12 minutes. Drain and cool under
cold water. Arrange in a shallow dish and allow to come to room
temperature.
Preheat the oven to 375 degrees F.
Lightly oil two baking sheets with olive oil. Divide the pizza dough into 4
equal portions. With your fingers, dusted with flour, pat the dough into
free-form circles, each 8 to 10 inches in diameter, and put them on the
prepared baking sheets. Prick each randomly with a fork. Brush each dough
circle with 1/2 teaspoon of the truffle oil and top each with equal amounts
of the potatoes. Season with salt and freshly ground black pepper. Continue
layering with the onions, shredded duck confit and cheese. Drizzle the
remaining teaspoon of truffle oil evenly over the pizzas.
Bake on the middle rack of the oven and bake until the crust is golden
brown, about 25 minutes. Remove from the oven and cool for a few minutes
before slicing into 8 slices. Garnish with parsley and serve.
Yield: 8 servings
Recipe adapted from Ever Day's A Party, by Emeril Lagasse, published by
William Morrow, 1999
Converted by MC_Buster.
Per serving: 840 Calories (kcal); 40g Total Fat; (42% calories from fat);
38g Protein; 83g Carbohydrate; 132mg Cholesterol; 935mg Sodium Food
Exchanges: 5 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C44
Converted by MM_Buster v2.0n.
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