Wednesday, April 30, 2008

Potato-Rosemary Pizetta

I have to start out by saying that this dough is the best pizza dough I have ever worked with. It's good and all, but it's really just SO EASY to work with and I love that. It rolled out so easily without getting stuck to the rolling pin, it transferred to the pan without any holes, it cooked perfectly through and didn't stick to the pan at all - it was awesome.

The pizza itself was also very good. It's a lighter pizza... we ate the entire thing for dinner! It might be better suited as an appetizer or light lunch. It just isn't quite substantial enough for dinner. But we both really liked it a lot and would make it again.

pizetta

Potato-Rosemary Pizetta
Martha Stewart, c/o Joe's Blog

For the dough

1 cup whole wheat flour
1 cup bread flour
2 tablespoons finely chopped fresh rosemary
1 tablespoon coarsely ground black pepper
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil

For the pizetta

1 large russet potato, thinly sliced crosswise
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon coarsely chopped fresh rosemary
1 ounce fresh grated Asiago cheese

Combine flours, rosemary, pepper yeast, salt and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap and let rise until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.

Roll out dough to a rough 18" x 13" rectangle on a lightly floured surface - transfer to an 18" x 13" baking sheet coated with nonstick spray. Push the dough to the sides and corners, then fold up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with plastic wrap and let rise until slightly puffed, about 30 minutes.

Meanwhile, preheat oven to 450 degrees.

In a medium bowl, add potatoes and drizzle with oil - season with salt and pepper and toss well to coat. Evenly distribute potato slices over the dough. Scatter with rosemary and cheese.

Place in the oven and bake until the crust is golden, rotating sheet halfway through, about 25 to 30 minutes. Remove from oven and transfer the pizetta to a cutting board to slice into pieces.

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