| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
servings |
INGREDIENTS
| 1 |
ts |
Fresh thyme |
| 1/4 |
c |
Grated fontina cheese |
| 1 |
|
Roasted red pepper; cut 1/4" strips |
| 1/2 |
sm |
Roasted baking potato; cubed |
| 3 |
|
Pieces fried bacon; crumbled |
| 6 |
lg |
Oysters; shucked |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the
lowest shelf, for at least 30 minutes. Sprinkle semolina flour on a pizza
peel. Place the dough on the peel. Brush the dough with olive oil and top
with thyme and grated cheese. Spread the roasted red-pepper strips evenly
over the pizza and top with roasted potato. Lift the pizza peel and, using
a slight jerking motion, slide the pizza back and forth to loosen it. Tilt
the peel and place the front tip of the peel on top of the heated stone.
Slide the pizza off the peel, onto the stone. Bake until crust is golden
brown, about 8 to 10 minutes. Remove from the oven and brush crust edges
with olive oil. Return pizza to the oven and cook another 1 to 2 minutes,
until crisp. Using the pizza peel, remove from the oven and sprinkle with
parsley. Makes enough topping for one 9-inch pizza.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 6 Calories (kcal); trace Total Fat; (23% calories from fat);
1g Protein; 1g Carbohydrate; 3mg Cholesterol; 14mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Evan Shively
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