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Ingredients
- 1 Tbsp. Yeast
- 1 c. Hot water (110 degrees)
- 1/4 c. Extra virgin olive oil
- 3 c. Flour to 4 c.
- 2 tsp Salt
- 1 lb New potatoes thinly sliced, and blanched
- 1 c. Julienned red onions
- 2 Tbsp. Extra-virgin extra virgin olive oil Salt to taste Freshly-grnd white pepper to taste
- 1/2 c. Grated Parmigiano-Reggiano cheese Drizzle of truffle oil
- 2 Tbsp. Minced chives
Directions
- Preheat the oven 400 degrees.
- In an electric mixer, whisk the yeast, water, and oil, together, to create a paste. Using a dough hook, add in the flour and salt to the paste, mix the dough till 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 till double in size, about 1 hour.
- Turn the dough out onto a floured surface and divide into four 4-oz balls, cover. Let the dough rest for 10 to 15 min.
- Press each dough out into a 10-inch circle about 1/2- to 1-inch thick. Lightly brush the dough with extra virgin 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 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 min or possibly till the crust is crispy and golden brown-brown. Garnish the pizza with chives.
- This recipe yields 4 individual pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 565 | |
| Calories from Fat 130 | 23% |
| Total Fat 14.76g | 18% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1180mg | 49% |
| Potassium 744mg | 21% |
| Total Carbs 94.64g | 25% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.94g | 3% |
| Protein 13.43g | 21% |
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