- Details
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Parent Category: Recipes
INGREDIENTS:
* Dough ( 8 oz.): 3 fl. oz. Warm water
* 1 tsp. Active dry yeast
* 4 oz. All-purpose flour
* 1 Tbsp. Olive oil
* 1/4 tsp. Salt
Toppings:
* 1, #50 ct. (16 oz.) Idaho® Potatoes, washed, peeled, sliced thin
* Olive oil as needed
* Salt as needed
* Black pepper as needed
* Corn meal as needed
* 2 oz. Foie gras
* 3 Tbsp. Italian parsley/chervil sprigs, washed, picked
* 1 Tbsp. Chopped chives
* 1 Tbsp. White truffle oil
* 1 tsp. Coarse sea salt
DIRECTIONS:
1. Dissolve yeast in 2 Tbsp. water; add approximately 1/4 cup flour
and mix to form stiff sponge. Allow to proof about 15 minutes. Add 1/4
cup water, olive oil, salt and remaining flour. Mix into dough; knead
until smooth and elastic, about 10 minutes. Add more flour, if
necessary, to keep dough from sticking. Place in oiled bowl and
lightly rub with olive oil to prevent crusting. Cover; place in a warm
spot. Let rise until doubled, about 1 hour. Punch down and let rise
another 30 minutes.
2. Toss potato slices in olive oil, salt and black pepper. Scatter
corn meal on pizza stone or paddle. Roll and stretch dough into 12"
diameter. Place on paddle or stone. Overlap potato slices on dough;
bake in 500°F oven for 10 minutes. Remove; scatter foie gras on top
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and return to oven until crust is browned, about 5 minutes. Garnish
hot pizza with parsley, chervil and chives; drizzle with truffle oil
and sprinkle with sea salt. Cut into wedges.
The fresh Idaho® Potato in this recipe can be replaced with frozen
1/4-inch sliced potatoes, frozen hash browns or frozen shredded potato
product
