Friday, May 13, 2005

Potato-Rosemary Pizetta

Potato-Rosemary Pizetta (Adapted from Martha Stewart)

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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