Truffle Pizza

Recipe Ingredients

1 tablespoon	15ml	Yeast
1 cup	237ml	Warm water (110 degrees)
1/4 cup	59ml	Olive oil
3 cups	187g / 6.6oz	Flour - (to 4 cups)
2 teaspoons	10ml	Salt
1 lb	454g / 16oz	New potatoes - thinly sliced,
		Blanched
1 cup	62g / 2.2oz	Julienned red onions
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	73g / 2.6oz	Grated Parmigiano-Regginao cheese
		Drizzle of truffle oil
2 tablespoons	30ml	Chopped chives

Recipe Instructions

Preheat the oven 400 degrees.

In an electric mixer, whisk the yeast, water, and oil, together, to form a paste. Using a dough hook, add the flour and salt to the paste, mix the dough until the dough comes away from the sides and crawls up the sides of the hook. Remove the dough from the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size, about 1 hour.

Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1/2- to 1-inch thick. Lightly brush the dough with olive oil. Divide the potatoes into four portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border.

In a small mixing bowl, toss the red onions with the extra-virgin olive oil. Season with salt and pepper. Place a layer of the red onions on top of the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is crispy and golden-brown. Garnish the pizza with chives.

This recipe yields four 10-inch pizzas.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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