Recipe - Emerils Pizza

1 tablespoon Yeast
1 cup Warm water (110 degrees)
One fourth cup Olive oil
4 cup Flour
2 teaspoon Salt
1 pound New potatoes, thinly
cut or sliced up ,; blanched
1 cup Julienned red onions
2 tablespoon Extra virgin olive oil
Salt and white pepper
One half cup Grated ParmigianoReggiano
cheese
Drizzle of truffle oil
2 tablespoon Chopped chives

Preheat the oven 400 degrees. 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 4 (4ounce) balls, cover. Let the dough rest for 1015 minutes. Press
each dough out into a 10inch circle about One half 1inch 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
1inch 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 1520 minutes or until
the crust is crispy and golden brown. Garnish the pizza with chives.

Yield: 4 individual pizzas
Recipe By :ESSENCE OF EMERIL SHOW #EE2441

Posted to MCRecipe Digest V1 #301

Date: Thu, 14 Nov 1996 08:05:28 0500

From: Meg Antczak meginny@frontiernet.net