Idaho® Fingerling Potato Pizza

Rocco Whalen

Chef

Fahrenheit
Cleveland, OH

1892
Idaho® Fingerling Potato Pizza Download Hi-Res Image »
Yield: 6 to 8 slices


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Ingredients

Dough
  • 1 pack dry yeast
  • 1 teaspoon honey
  • ¾ cup warm water
  • 2¾ cups AP flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
Pizza Toppings
  • 1 cup mixed Idaho®-grown Fingerling potatoes, roasted and sliced (Purple Peruvian, French Fingerlings, Ruby Crescent)
  • 1 cup mixed mushrooms, sliced (Miatake, Shiitake and Oyster)
  • 1 tablespoon oil
  • 6 slices of Triple Cream Brie Cheese
  • 6 – 8 ounces of four cheese pizza blend (Mozzarella, Provolone, Asiago and Parmesan)

Directions

Dough
  1. In a small bowl dissolve yeast with warm water
  2. After yeast starts to bloom add remaining ingredients except olive oil
  3. Spin all ingredients in electric bowl with hook attachment for 6 minutes then add olive oil and spin for 2 more minutes
  4. Proof then, retard dough in cooler under cold , wet towel
  5. Roll dough until approximately 10 inches round
Pizza Toppings
  1. Roast fingerlings with skin on for 30 minutes at 350° F until tender and season with salt and pepper and slice
  2. Saute mushroom slices aggressively in hot oil until crisp
Pizza Assembly
  1. Top pizza dough by alternating pizza toppings of potato, mushrooms and cheese
  2. Bake at 500° F for 8 to 10 minutes