Idaho® Fingerling Potato Pizza
Source:
Rocco Whalen
Fahrenheit, Rosie & Rocco’s, Rocco’s at the Q
Cleveland, OH, and Charlotte, NC
Yield: 6 to 8 slices
Ingredients:
- Dough
- 1 pack dry yeast
- 1 teaspoon honey
- 3/4 cup warm water
- 2 3/4 cups AP flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- Pizza Toppings
- 1 cup mixed Idaho®-grown Fingerling potatoes, roasted and sliced (Purple Peruvian, French Fingerlings, Ruby Crescent)
- 1 cup mixed mushrooms, sliced (Miatake, Shiitake and Oyster)
- 1 tablespoon oil
- 6 slices of Triple Cream Brie Cheese
- 6 - 8 ounces of four cheese pizza blend (Mozzarella, Provolone, Asiago and Parmesan)
Directions:
Dough
- 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 then 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
- Roast fingerlings with skin on for 30 minutes at 350° F until tender and 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