Title: Emeril's Pizza
Categories: Emeril, Italian
Yield: 4 Servings
1 tb Yeast
1 c Water; warm (110 degrees F)
1/4 c Olive oil
3 c Flour; up to 4 c
2 ts Salt
1 lb New potatoes; thinly sliced,
-blanched
1 c Red onions; julienned
2 tb Extra virgin olive oil
Salt and white pepper
1/2 c Parmigiano-Reggiano cheese;
-grated
Drizzle of truffle oil
2 tb Chives; chopped
Preheat the oven 400 degrees F. In an electric mixer, whisk the
yeast, water, and oil, together, to form a paste. Using a dough
hook, add the flour and salt to the paste, mix the dough until 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 until double in size, about
1 hour. Turn the dough out onto a floured surface and divide into
four (4-ounce) balls, cover. Let the dough rest for 10-15 minutes.
Press each dough out into a 10" circle about 1/2" to 1" thick.
Lightly brush the dough with olive oil. Divide the potatoes into
four portions and season with salt and pepper. Cover the each dough
with the potatoes, leaving a 1" border. In a small mixing bowl,
toss the red onions with the 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 15-20 minutes or until the
crust is crispy and golden brown. Garnish the pizza with chives.
