Idaho® Potato and Sonoma Foie Gras Pizza

This recipe is presented at special events at California Café and is a personal favorite of Chef Steven Vranian for home enjoyment.

Ingredients:

  • Dough ( 8 oz.):
  • 3 fl. oz. Warm water
  • 1 teaspoon active dry yeast
  • 4 oz. all-purpose flour
  • 1 tablespoons olive oil
  • 1/4 teaspoon salt
  • Toppings:
  • 1, #50 ct. (16 oz.) Idaho® Potatoes, washed, peeled, sliced thin
  • Olive oil as needed
  • Salt as needed
  • Black pepper as needed
  • Corn meal as needed
  • 2 oz. Foie gras
  • 3 tablespoons Italian parsley/chervil sprigs, washed, picked
  • 1 tablespoon chopped chives
  • 1 tablespoon white truffle oil
  • 1 teaspoon coarse sea salt

Directions:

  1. Dissolve yeast in 2 tablespoons water; add approximately 1/4 cup flour and mix to form stiff sponge. Allow to proof about 15 minutes.
  2. Add 1/4 cup water, olive oil, salt and remaining flour. Mix into dough; knead until smooth and elastic, about 10 minutes. Add more flour, if necessary, to keep dough from sticking.
  3. Place in oiled bowl and lightly rub with olive oil to prevent crusting. Cover; place in a warm spot. Let rise until doubled, about 1 hour. Punch down and let rise another 30 minutes.
  4. Toss potato slices in olive oil, salt and black pepper. Scatter corn meal on pizza stone or paddle. Roll and stretch dough into 12" diameter. Place on paddle or stone.
  5. Overlap potato slices on dough; bake in 500°F oven for 10 minutes.
  6. Remove; scatter foie gras on top and return to oven until crust is browned, about 5 minutes.
  7. Garnish hot pizza with parsley, chervil and chives; drizzle with truffle oil and sprinkle with sea salt. Cut into wedges.
  8. Note: The fresh Idaho® Potato in this recipe can be replaced with frozen 1/4-inch sliced potatoes, frozen hash browns or frozen shredded potato product.

Notes:

Yield: 1, 12
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Source:
Steven Branian
California Café Restaurant Corp.
MidCorte Madera, Calif.

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