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Truffle Pizza
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Tablespoon Yeast
Cup Warm water; (110 degrees)
/4 Cup Olive oil
Cup Flour −; (to 4 cups)
Teaspoon Salt
Pound New potatoes; thinly sliced, blanched
Cup Julienned red onions
Tablespoon Extra−virgin olive oil
Salt; to taste
Freshly−ground white pepper; to taste
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/2 Cup Grated Parmigiano−Regginao cheese
Drizzle of truffle oil
Tablespoon Chopped chives
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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.
Truffle Pizza
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