End winter with this great comfort food dish. Layers of cheese, potatoes, and onions are topped with rosemary, and crushed red pepper. Then we baked the pizza to perfection before topping it with fresh parsley.
2 packages dry yeast
1 tablespoon of honey
3 tablespoons olive oil, plus extra to oil the pan
3 cups of bread flour, plus extra if needed
2 teaspoons kosher salt
3 cups grated monterey jack cheese
1 pound unpeeled small fingerling potatoes
6 garlic cloves
6 tablespoons olive oil
2 small red onions, sliced very thin
2 tablespoons chopped fresh rosemary
1 ½ teaspoons dried crushed red pepper
¼ cup chopped fresh parsley
To make your own pizza dough – use a stand mixer with a dough hook and combine the 1¼ cups of warm water (must be between 100-110 degrees for the yeast to bloom), yeast, honey, and 3tablespoons of olive oil in the mixer work bowl. Allow the yeast to dissolve and bloom for about 5 minutes. Then add 3 cups of bread flour topped with 2 teaspoons kosher salt, and mix on medium-low until combined. Continue kneading the dough in the mixer work bowl for 10 minutes, sprinkling it with the flour as necessary, to keep it from sticking to the sides of the bowl until it forms into soft smooth dough. After 10 minutes, pour the dough onto a floured surface and knead it by hand until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow it to rise at room temperature for 30 minutes.
Preheat the oven to 500 degrees; cover 2 sheet pans with parchment paper.
Slice the small fingerling potatoes, very thin. In a large sauté pan, cook the garlic cloves over medium heat in 4 tablespoons olive oil for three minutes; remove and discard the garlic. Add the potatoes in a single layer to the sauté pan and cook until crisp and cooked through for about 5 minutes; remove and cool briefly.
Turn the dough out on a floured board. Cut the dough into 6 even pieces and let rest, covered with a towel for 10-15 minutes. Stretching the dough, shape each piece into an 11-12” circle and place on the parchment paper. Per pizza, brush lightly all over with olive oil and sprinkle over a pinch of salt. Top each one with ¼ cup grated Monterey Jack cheese, then 1/6 of the potatoes, then top with another ¼ cup cheese. Sprinkle 1/6 of the sliced red onion over the cheese then top with 1 teaspoon chopped rosemary and a pinch dried crushed red pepper
Bake one sheet pan at a time in the center of the oven for 10-12 minutes until the crust is browned on the bottom and sides. Remove from the oven and top with the parsley. Makes 6 pizzas.