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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.