Text 6342, 94 rader
Skriven 2013-11-01 07:10:18 av Dave Drum (1:261/38)
Ärende: Chile 4459
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Garlic Pizza
 Categories: Pizza, Vegetables, Cheese, Chilies, Potatoes
      Yield: 4 Servings

MMMMM---------------------------DOUGH--------------------------------
  1 1/2 ts Active dry yeast
    3/4 c  Warm water
      1 tb Olive oil
      1 ts Salt
  1 3/4 c  (about) unbleached
           - all-purpose flour
           Coarse cornmeal for dusting
           - baking sheet

MMMMM--------------------------TOPPING-------------------------------
    1/3 lb Yukon Gold potatoes; peeled,
           - sliced 1/8" thick
      2 tb Olive oil; + olive oil for
           - brushing dough
           Salt & freshly pepper
    1/2 lb Green garlic; leafy greens
           - removed, white, pale green
           - parts sliced lengthwise,
           - then in 1/2" widths
    1/2 lb Mozzarella; coarse grated
      3 oz Goat cheese; crumbled
      2 ts Minced fresh thyme
           Hot red pepper flakes

  By Janet Fletcher, Chronicle contributor

  You will need a baking stone for this pizza.

  Adapted from a recipe from San Francisco's Universal Cafe.

  To make the dough: Sprinkle the yeast over the warm water in
  a large bowl. Let stand for 2 minutes. Stir with a fork to
  dissolve the yeast. Let stand for 10 minutes. Whisk in the
  oil and salt. Add 1 1/2 cups of the flour, stirring with a
  wooden spoon.

  Turn dough out onto a lightly floured work surface. Knead
  until smooth and elastic, 6 to 8 minutes, adding as much of
  the remaining 1/4 cup flour as needed to keep the dough from
  sticking. Shape into a ball, transfer to an oiled bowl, turn
  to coat with oil, and cover tightly with plastic wrap. Place
  in a warm spot and let rise for 2 hours.

  Punch down dough, then reshape into a ball. Cover with
  plastic wrap and let rise for 4 hours.

  To make the topping: Preheat the oven to 400 degrees. Toss
  the sliced potatoes with 1/2 tablespoon of the olive oil,
  then season with salt and pepper. Arrange on a baking sheet
  in a single layer. Bake until the potatoes are done but not
  brown, about 10 minutes. Watch carefully as they burn
  easily. Use a spatula to transfer them to a plate. Increase
  the oven temperature to 550 degrees and preheat a baking
  stone for at least 20 minutes.

  Heat 1 1/2 tablespoons olive oil in a skillet over
  moderately low heat, add the green garlic, season with salt
  and pepper and saute until softened, 5 to 8 minutes. Let
  cool.

  Dust a rimless baking sheet with cornmeal. Punch down dough.
  On a lightly floured surface, roll the dough into a 13- to
  14-inch round. Transfer to the baking sheet. Working quickly
  so the dough doesn't stick, top first with mozzarella, then
  with sliced potatoes, green garlic, crumbled goat cheese,
  thyme and optional hot pepper flakes. Brush the rim with
  olive oil. Carefully slide the pizza onto the hot baking
  stone.

  Bake until the crust is browned and the topping is bubbling,
  about 8 minutes. Use baking sheet to transfer pizza to a
  cutting board.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 30 April 2011

  Uncle Dirty Dave's Archives

MMMMM

... A man must not swallow more beliefs than he can digest. -- Harlan Ellison

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