INGREDIENTS

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 four 4-ounce
balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out
into a 10-inch circle about 1/2- to 1-inch thick. Lightly brush the dough
with olive oil. Divide the potatoes into four portions and season with salt
and pepper. Cover 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 to 20 minutes or until the crust is
crispy and golden-brown. Garnish the pizza with chives.
This recipe yields four 10-inch pizzas.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-11-1997
Recipe by: Emeril Lagasse

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