Potato, sausage and tomato pizza
Suggested material offered in store
For a 13’’ x 18’’ pizza
2 3/4 to 3 cups 00 flour
1 tsp. salt
1 1\4 cup warm water
1 tsp. sugar
1 package (1/4 ounce) active dry yeast
5 Gold Yukon potatoes*
3 spicy or regular fennel sausages
A long cherry tomato punnet
150g taleggio cheese or creamy brie
3 tablespoons parmesan
½ cup mozzarella
*You can also substitute half of the potatoes for oven roasted butternut squash.
In a large bowl, combine 2 3/4 cups flour and salt. Set aside.
In another bowl, add warm water, sugar and yeast. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.
Add yeast mixture to flour mixture. Stir or work with your hands until dough starts to form into a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
Transfer dough to an oiled bowl and cover. Store in a warm place until it doubles in volume, about 30 to 40 minutes.
Punch down dough. Roll piece into a 13 x18-inch.
Heat the oven at 475°F
Boil the potato. Remove the skin and cut in little pieces (not in slices).
Oil, salt and spice with the oregano. Mix.
Bake in the oven for 35 minutes.
Remove the skin from the sausages, cut them in small pieces and cook in a pan.
Spread the dough on a 13’’ x 18’’ pan with holes.
Put olive oil on the dough.
Sprinkle parmesan and mozzarella cheese.
Put some potato, sausage and tomato pieces on the pizza.
Put taleggio pieces on the pizza.
Finish with a little bit of parmesan and mozzarella.
Cook in the oven for 15-20 minutes, depending on ovens.
Making the dough:
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