Potato Rosemary Pizza

Our Basic Pizza Crust Recipe


Ingredients

  • 2 cups of regular flour (but if you want the best, use the 00 flour)
  • 1 cup of fine corn meal
  • 1 tablespoon of active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup plus 2 tablespoons lukewarm water
  • 2 tablespoons honey, optional

Directions

  1. Heat the water to lukewarm. Then add the olive oil. (for really yummy dough, add the 2 tbsp honey here)
  2. Dissolve the yeast in the warm water.
  3. Using your bread kneader mixing option on your mixer (we use the option on the kitchenaid), pour the yeast solution into the mixer and mix for 5 minutes.
  4. Now, add all of the dry ingredients to the mixer. Mix on low until it forms a ball.  If it does not form a ball, you need to add more flour or cornmeal.
  5. Once it has formed a ball, knead on low speed for 20 minutes.  I know this seems unnecessary, but it is the most critical part!
  6. After, cover and let the dough sit in a warm, dry place for 1 hour. This allows the dough to rise.  If you want to make your dough ahead of time, place the dough in the fridge overnight and take it out 1 hour before cooking time.
  7. Spread the dough into desired shape. This dough makes enough for two 10" pizzas, so we separate the dough into two. This makes the shaping of the circular pizza dough a little easier!

Potato Rosemary Pizza Toppings


Ingredients

  • 2 small potatoes or 1 large potato (russet, yukon, fingerlings, your choice)
  • 1 parsnip, thinly sliced
  • 1/2 onion (usually yellow, but red is fine too)
  • Extra virgin olive oil, to spread on dough.
  • Mozzarella cheese, pre-shredded is easiest to use
  • Parmesan reggiano cheese
  • pepper to sprinkle on top
  • Fresh rosemary

Directions

  1. Preheat oven to 500F, best cooked with a pizza stone.
  2. Cook the potato prior. (Use the microwave for fastest results. You do not want the potato to be soggy or too-baked).  Now slice the potato into *thin* slices.
  3. Slice the parsnip and onion into thin slices.  You want them to be thin enough for just a crunch. (if you slice them too thick, it will be gross).
  4. Sprinkle olive oil on top of your shaped dough and rub it to cover the area of where the toppings will be.
  5. Place parsnips, onions, and potatoes on top. The KEY to this pizza is having potato in every single bite. 
  6. Sprinkle mozzarella (as much as desired), then parmesan cheese (not as much as the mozzarella).
  7. Sprinkle some pepper on top.
  8. If you use a pizza peel (as I do), sprinkle coarse cornmeal on the bottom so the pizza will easily slide off the peel onto your stone.  This is a nice trick.
  9. Place in oven and cook for 8-12 minutes, until it looks done. 
  10. Immediately after you take the pizza out of the oven, sprinkle rosemary on top. 
  11. Enjoy! 
printed from http://peoniesandorangeblossoms.blogspot.com