Truffled Potato Pizza With Ricotta And Taleggio Recipes

POTATO, RICOTTA AND ROSEMARY WHITE PIZZA

Steps:

• Feed your starter a good 8 hours before you make the dough so that it is lively.
• Next measure the water and starter into a bowl and mix together.
• Add in the flour and stir until combined.
• Cover and leave at room temperature for 8 hours then place in the fridge for 12-24 hours.
• Take the starter mix from yesterday out of the fridge.
• Place the flour and salt into a large bowl and mix well.
• Make a well in the centre and pour in the water and the starter mixture.
• Carefully bring the mixture together to make a dough.
• Take the dough out of the bowl and place into onto a work surface (no need for any flour), with the heel of your hand stretch the dough for 8-10 minutes until elastic.
• Place onto a floured surface and leave to rest for an hour or until it has doubled in size.
• Whisk together the creme fraiche, parmesan, lemon, garlic, pepper and oregano.
• Place the sliced onion into a hot pan with a drizzle of olive oil and a large pinch of salt.
• Cook on low for 20-25 minutes or until the onions have become translucent, sticky and a little brown.
• Pre-heat your oven as high as it goes (roughly 300C).
• Roll out the pizza as thin as it will go, using oil on your work surface and rolling pin to stop it sticking.
• Place the rolled out dough onto a pizza stone or baking sheet which has been dusted with polenta.
• Spread the creme fraiche sauce over the base leaving about a centimetre of crust around the edge.
• Carefully place over the thinly sliced potatoes, caramelised onions and the ricotta.
• Place into the centre of your oven and cook for 8 minutes or until the potato has cooked, the creamy sauce is bubbling and the base is crisp.
• Finish with fresh rosemary, a little more black pepper and an extra helping of parmesan.

POTATO & TALEGGIO PIZZA

Steps:

• Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
• Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
• Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.

POTATO-FENNEL PIZZA WITH TALEGGIO

Steps:

• Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the potatoes: Combine the potatoes, garlic, sliced fennel and fennel fronds in a large pot of salted water. Bring to a boil, then reduce the heat to medium; cook until the potatoes are very tender, about 15 minutes. Drain and return to the pot. Add the olive oil and mash until almost smooth. Stir in 1 teaspoon salt and a few grinds of pepper; set aside.
• Assemble the pizza: Keep the prebaked crust on the baking sheet. Scatter the taleggio and potato mixture over the crust, spreading the potato mixture slightly. Scatter the sliced fennel on top, sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and season with salt and pepper.
• Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
• Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
• Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking.
• Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake or let cool, lightly wrap in plastic and set aside up to 8 hours.

TRUFFLED TALEGGIO OR FONTINA AND MUSHROOM PIZZA

Steps:

• Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F
• Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle (Thin crust is the key.). Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
• Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
• Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms evenly over crust, then season with salt and pepper and lay cheese on top.
• Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil and season with pepper. Serve immediately.