We obviously couldn’t share a gorgeous al fresco dinner without dishing on some of the recipes that made an appearance. That’d be torture, would it not? I know that I, for one, have been salivating at the thought of PRLR‘s potato and goat cheese pizza. And lucky for all of us, they agreed to share their secret recipe! Picture me furiously taking notes…
2 Hour/s 20 Minute/s
- FOR AUTHENTIC DOUGH (makes three 10" crusts)
- 4 cups Molino Caputo Tipo 00 flour
- 1 1/2 cups, plus 2 Tbsp. water
- 2 tsp salt
- 1/2 tsp active dry yeast
- FOR THE TOPPINGS
- 1 large russet potato, sliced very thin with mandoline
- 4 ounces soft goat cheese
- 2 sprigs fresh rosemary
- 1 small red onion, sliced into thin rounds with mandoline
- Olive oil
- Sea salt
- FOR THE DOUGH:
- Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
- Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three 275gr equal pieces.
- Lightly oil a bowl. With one of the three pieces, shape dough into ball and let rise in a warm place in the oiled bowl. Cover the bowl in plastic wrap or a dishtowel and let set until doubled in size, about 1 hour. After the dough ball has doubled in size, start flattening and shaping into a 10" round, about 1cm thick, on a floured surface. A rolling pin may be used to help achieve size, but do not push all of the air out of the dough.
- FOR THE PIZZA
- Place baking stone in oven and preheat to 450 degrees. Once the pizza dough is shaped, place on the back side of a floured metal baking sheet or pizza peel. Brush dough with generous amount of olive oil and top with sliced potatoes, slightly overlapping potatoes, leaving half an inch around the edge of the pizza dough. Add the onions atop the potatoes. Top the pizza with goat cheese in small teaspoon-sized clumps (heat will spread the cheese). Use your fingers to take the rosemary off the stems and sprinkle on top of your pizza. Finish with a drizzle of olive oil and generous amount of salt. Transfer pizza to baking stone. Bake at 450 for 8 minutes on middle rack of oven. Rotate pizza and bake for 10-12 more minutes, adjusting oven rack height if needed- crust should be a golden brown and cheese should be melted. Remove pizza and let cool for 5 minutes before slicing (do not slice on baking stone).