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Emeril's Pizza
1
Pound New potatoes; cut crosswise into 1/4−inch thick slices
Salt
1
1
1
Teaspoon Olive oil
Recipe basic pizza dough
Tablespoon Truffle oil
Freshly ground black pepper
1
2
1
2
Cup Thinly sliced red onions
Confit duck legs; (about 7 ounces each) shredded
/4 Pound Fontina cheese; grated
Teaspoon Chopped fresh parsley leaves
Put the potatoes in a medium−size saucepan and add enough water to cover.
Season with salt. Bring to a boil over high heat, then reduce the heat to
medium and cook until fork tender, 10 to 12 minutes. Drain and cool under
cold water. Arrange in a shallow dish and allow to come to room temperature.
Preheat the oven to 375 degrees F.
Lightly oil two baking sheets with olive oil. Divide the pizza dough into 4
equal portions. With your fingers, dusted with flour, pat the dough into
free−form circles, each 8 to 10 inches in diameter, and put them on the
prepared baking sheets. Prick each randomly with a fork. Brush each dough
circle with 1/2 teaspoon of the truffle oil and top each with equal amounts
of the potatoes. Season with salt and freshly ground black pepper. Continue
layering with the onions, shredded duck confit and cheese. Drizzle the
remaining teaspoon of truffle oil evenly over the pizzas.
Bake on the middle rack of the oven and bake until the crust is golden
brown, about 25 minutes. Remove from the oven and cool for a few minutes
before slicing into 8 slices. Garnish with parsley and serve.
Yield: 8 servings
Emeril's Pizza
230
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