| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Yeast |
| 1 |
c |
Warm water (110 degrees) |
| 1/4 |
c |
Olive oil |
| 4 |
c |
Flour |
| 2 |
ts |
Salt |
| 1 |
lb |
New potatoes, thinly sliced,; blanched |
| 1 |
c |
Julienned red onions |
| 2 |
tb |
Extra virgin olive oil |
|
|
Salt and white pepper |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
|
|
Drizzle of truffle oil |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water,
and oil, together, to form a paste. Using a dough hook, add the flour and
salt to the paste, mix the dough until the dough comes away from the sides
and crawls up the sides of the hook. Remove the dough from the bowl and
turn the dough into a greased bowl, cover. Let the dough rise until double
in size, about 1 hour. Turn the dough out onto a floured surface and divide
into 4 (4-ounce) balls, cover. Let the dough rest for 10-15 minutes. Press
each dough out into a 10-inch circle about 1/2 -1-inch thick. Lightly brush
the dough with olive oil. Divide the potatoes into four portions and season
with salt and pepper. Cover the each dough with the potatoes, leaving a
1-inch border. In a small mixing bowl, toss the red onions with the extra
virgin olive oil. Season with salt and pepper. Place a layer of the red
onions on top of the potatoes. Sprinkle each pizza with the grated cheese.
Drizzle each pizza with the truffle oil. Bake for 15-20 minutes or until
the crust is crispy and golden brown. Garnish the pizza with chives.
Yield: 4 individual pizzas
Recipe By :ESSENCE OF EMERIL SHOW #EE2441
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 08:05:28 -0500
From: Meg Antczak <meginny@frontiernet.net>
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