Yukon Gold Pizza

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Credit: Kendall College, Chicago
The National Culinary Review, February 2010

From the Chef

“1. Combine flour, yeast and ½ t. salt. Add water, mix dough by hand 8-24 hours in advance. Let rise in oiled bowl for up to 1 hour at room temperature or up to 24 hours under refrigeration (give the dough a 30-minute room temperature rest before forming).

“2. Caramelize onion in extra virgin olive oil.

“3. Shave potatoes on mandoline thinly enough to see through them. Mince herbs.

“4. Preheat oven to 750ºF. Pull and roll dough until it is as thin as possible, at least ¹/16-inch in a 10-inch circle. Put on a cornmeal or semolina treated peel. Top dough with overlapping potatoes; add remaining salt, black pepper and minced herbs. Top with caramelized onion. Sprinkle with blue cheese. If desired, just before baking, top with two shelled, seasoned eggs. Bake at 750ºF for 90 seconds.”

Ingredients

¾ cup all purpose flour
½ t. instant yeast
1 T. + ½ t. salt
¹/3 cup water
2 T. olive oil (for oiling bowl)
2 sweet onions
2 T. extra virgin olive oil
1 lb. Yukon Gold potatoes
½ t. black pepper
1 T. rosemary or thyme
¼ cup crumbled blue cheese
2 eggs, if desired

Instructions

¾ cup all purpose flour
½ t. instant yeast
1 T. + ½ t. salt
¹/3 cup water
2 T. olive oil (for oiling bowl)
2 sweet onions
2 T. extra virgin olive oil
1 lb. Yukon Gold potatoes
½ t. black pepper
1 T. rosemary or thyme
¼ cup crumbled blue cheese
2 eggs, if desired

Yield

1 pizza

Tags

Main Dish, The National Culinary Review

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