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Entree
Italian
6 - 8 servings
20 minutes
25 minutes
1 package active yeast
1 teaspoon granulated sugar
1 cup warm water
2½ cups unbleached all-purpose flour
2 tablespoon olive oil
1 teaspoon sea salt
1½ tablespoon corn meal
Olive oil for brushing
½ ounce package dried porcini mushrooms, rehydrated
2 cups DYP®’s, thinly sliced (½ pounds potatoes)
¼ cup shallots, diced
¼ cup Italian parsley, chopped
¼ cup fresh oregano, chopped
Extra virgin olive oil for drizzling
Sea salt and fresh ground black pepper
⅓ - ½ cup shaved Parmesan cheese
⅓ - ½ cup finely shredded Mozzarella cheese
Truffle oil
Preheat the oven to 450º. Dissolve the yeast and sugar in the warm water, whisk together, and let stand 8-10 minutes until creamy.
Pour the yeast mixture in a bowl, stir in the flour, 1 tsp. of sea salt, and 2 tbsp. of olive oil, stir to combine, and let rest at least 5 minutes (but no more than 30 minutes).
Lightly flour a flat surface, pat out the dough into a free form shape about ¼ inch thick, about the length of a 12 x 17 inch baking sheet. Put parchment paper on a baking sheet, and sprinkle with corn meal. Carefully place the stretched dough over the corn meal. Brush the entire top with olive oil, crimping the edges as you go to form a crust.
Sprinkle ½ the cheese over the crust, and then place the thinly sliced DYP’s, porcini mushrooms, shallots, topping it off with the remaining cheese. Drizzle a little extra virgin olive oil over the top and sprinkle on the parsley, oregano, and salt and pepper.
Bake the pizza about 25 minutes until the crust is golden, the DYP’s are tender, and the cheese is melted. Remove from the oven. Let rest about 5 minutes before slicing. (Drizzle with truffle oil if desired.)
