Ingredients
- 1 package Active Dry Yeast
- 1 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 2 cups Anna TIPO 00 Flour
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 large Russet Potato, peeled and thinly sliced
- 1 Clove Garlic, minced
- 1 tsp Fresh Thyme, freshly chopped
- 1 1/4 cup Fontina Cheese, shredded
- 1/2 cup Ham, diced
- Cento Ground Black Pepper, to taste
- 1/2 cup Cento Mushroom Stems Pieces
Directions
In large mixing bowl, add flour. Create a well in the center of the flour, pour the water into the center. Next, add 1/2 tsp salt to the flour portion of the bowl only. Do not mix it into the water, it will be mixed later. Add the sugar and yeast to the water. Begin stirring the yeast in the water. Then, gradually mix the flour in with the water in small increments. As the dough begins to form, add flour to the surface on which you will be kneading the dough. Then, take it out of the bowl and continue working it by hand. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth. Then, place a small amount of extra virgin olive oil on the bottom of a bowl to prevent the dough from sticking and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen (this usually takes 15-20 minutes). To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Cook the potato in a large pot of salted boiling water until tender, about 25-30 minutes, and then thinly slice. Preheat the oven to 450ËšF. In a small bowl, mix together 2 tablespoons oil, minced garlic and 1/2 teaspoon thyme. Press pizza dough into an oiled 12 inch pizza pan and coat with garlic mixture. Evenly top dough in cheese and arrange potatoes in an even layer over cheese. Top with mushrooms, ham, and salt and pepper, to taste. Drizzle remaining oil over pizza and bake for 15-20 minutes, or until the crust turns golden and the cheese begins to bubble. Garnish with remaining thyme. Serves 2.
