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Pizza Toppings:
Pizza Assembly:
Idaho® Fingerling Potato Pizza
INGREDIENTS
Dough:
dry yeast
1 package
honey
1 tsp
warm water
3/4 cup
flour
2 3/4 cups (approx.)
salt
1 tsp
olive oil
2 Tbsp
DIRECTIONS
In a small bowl dissolve yeast with warm water.
After yeast starts to bloom add remaining ingredients except olive oil.
Spin all ingredients in electric bowl with hook attachment for 6 minutes.
Add olive oil and spin for 2 more minutes.
Proof, then retard dough in cooler under cold, wet towel.
Roll dough until approximately 10 inches round.
Pizza Toppings
INGREDIENTS
mixed Idaho®-grown Fingerling potatoes, roasted and sliced (Purple Peruvian, French Fingerlings, Ruby Crescent)
1 cup
mixed mushrooms, sliced (Miatake, Shiitake and Oyster)
1 cup
oil
1 Tbsp
Triple Cream Brie Cheese
6 slices
four cheese pizza blend (Mozzarella, Provolone, Asiago and Parmesan)
6 – 8 oz
DIRECTIONS
Pizza Toppings:
Roast fingerlings with skin on for 30 minutes at 350° F until tender.
Season with salt and pepper and slice.
Saute mushroom slices aggressively in hot oil until crisp.
Pizza Assembly:
Top pizza dough by alternating pizza toppings of potato, mushrooms and cheese.
Bake at 500° F for 8 to 10 minutes.