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Category: Pizza
Prep Time: Cook Time: Total Time:
Ingredients:
3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
1/4 cup plus 1 to 2 Tbs. olive oil, plus more for drizzling (optional)
Salt and freshly ground pepper, to taste
1 garlic head, roasted
1/2 batch Sicilian-style pizza dough (see related recipe at left)
Cornmeal for dusting
2 cups grated fontina cheese
1 Tbs. fresh rosemary leaves
Directions:
Preheat an oven to 425ºF.
In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.
Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.
Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.
On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.
Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.
Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.
Sicilian-Style Pizza Dough
Ingredients:
2 tsp. active dry yeast
1 tsp. sugar
1 cup warm water
2 1/4 cups bread flour
2 tsp. salt
1 Tbs. olive oil
Directions:
In a food processor, combine the yeast, sugar and warm water and pulse once to mix. Let stand for 5 minutes. Add the flour, salt and olive oil and pulse until a rough ball forms, 8 to 10 pulses; the dough should be moist but not sticky. Transfer the dough to a bowl and cover with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.
Transfer the dough to a lightly floured work surface. Divide the dough into 2 equal pieces and roll each into a ball. Set on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes. Alternatively, if you will not be using the dough immediately, refrigerate the dough balls (without letting them stand at room temperature) for up to 6 hours; then remove the dough from the refrigerator and let stand at room temperature for 30 to 45 minutes before using.
Place a ball of dough on a floured work surface. Roll out the dough into a 12-inch square about 1 inch thick, dusting with flour as needed. Top and bake as directed in your pizza recipe. Repeat with the remaining dough ball. Makes two 12-inch pizzas.
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Focaccia Pizza Bianca
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Category: Pizza
Prep Time: Cook Time: Total Time:
Ingredients:
3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
1/4 cup plus 1 to 2 Tbs. olive oil, plus more for drizzling (optional)
Salt and freshly ground pepper, to taste
1 garlic head, roasted
1/2 batch Sicilian-style pizza dough (see related recipe at left)
Cornmeal for dusting
2 cups grated fontina cheese
1 Tbs. fresh rosemary leaves
Directions:
Preheat an oven to 425ºF.
In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.
Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.
Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.
On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.
Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.
Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.
Sicilian-Style Pizza Dough
Ingredients:
2 tsp. active dry yeast
1 tsp. sugar
1 cup warm water
2 1/4 cups bread flour
2 tsp. salt
1 Tbs. olive oil
Directions:
In a food processor, combine the yeast, sugar and warm water and pulse once to mix. Let stand for 5 minutes. Add the flour, salt and olive oil and pulse until a rough ball forms, 8 to 10 pulses; the dough should be moist but not sticky. Transfer the dough to a bowl and cover with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.
Transfer the dough to a lightly floured work surface. Divide the dough into 2 equal pieces and roll each into a ball. Set on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes. Alternatively, if you will not be using the dough immediately, refrigerate the dough balls (without letting them stand at room temperature) for up to 6 hours; then remove the dough from the refrigerator and let stand at room temperature for 30 to 45 minutes before using.
Place a ball of dough on a floured work surface. Roll out the dough into a 12-inch square about 1 inch thick, dusting with flour as needed. Top and bake as directed in your pizza recipe. Repeat with the remaining dough ball. Makes two 12-inch pizzas.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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