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recipe pizza cornmeal olive oil caramelized onions duck confit red potatoes grated white Cheddar truffle oil active dry yeast sugar warm water lard all-purpose salt olive oil
Viewed: 34 - Published at: 5 years agoIngredients
- 1/2 recipe pizza dough, recipe follows
- Cornmeal, for dusting
- Olive oil
- 1 cup caramelized onions
- 1 cup duck confit
- 1/2 -pound baby red potatoes, cooked and sliced
- 1/2 cup grated white Cheddar
- Truffle oil, optional
- 1 package active dry yeast
- 2 teaspoons sugar
- 1 cup warm water (110 degrees F)
- 1/4 cup lard or vegetable shortening
- 3 to 4 cups all-purpose flour
- 2 teaspoons salt
- Olive oil
Method
- Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
- Roll dough into a 12-inch circle, about 1/2-inch thick.
- Dust pizza peel or baking sheet with cornmeal.
- Place rolled out dough on peel.
- Brush dough with olive oil.
- Top with caramelized onions, duck confit, sliced new potatoes, and white Cheddar.
- Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown.
- Remove from oven and drizzle with truffle oil, if desired.
- In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste.
- Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.
- Remove the dough from the bowl.
- Grease the bowl with olive oil and place the dough back in the bowl.
- Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface and divide dough in half.
- Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes.
- The dough is ready to be shaped.
- Yield: dough for 2 (12-inch) pizzas
