3/4 C warm water
1 1/4 tsp instant active dry yeast
1 tsp sugar
1 3/4 C all-purpose flour, plus extra
1 T olive oil
1 tsp salt
1 C small sweet potato, skin on, cut in 1/8” thick rounds
Olive oil spray
1/4 C olive oil, divided
2 heads garlic, peeled
1 T honey
1 tsp salt, divided
3/4 C crushed tomatoes
1 tsp dried oregano
1/2 tsp ground pepper
1 oz Njuda broken into 1/2” pieces and flattened into discs
1/2 C grated fontina cheese
1 C grated mozzarella cheese
1 T cornmeal
2 T grated lemon zest
2 T fresh oregano leaves
2 T fresh thyme leaves
In a bowl, stir together 1/4 C flour, warm water, yeast and sugar and allow to stand 10 minutes or until mixture is bubbly and frothy. Using wooden spoon stir in remaining flour, olive oil and salt. Transfer to a floured surface and knead for 5 minutes, adding extra flour as needed to make smooth but still sticky dough. Form dough into a ball and place in large bowl greased with olive oil spray, cover with damp kitchen towel and allow to rest in a warm spot until using.
Meanwhile, spray potato slices and large skillet with olive oil spray and cook potatoes over medium heat turning until brown. Remove from heat.
In a medium saucepan over medium low heat cook garlic cloves in 3 T olive oil turning constantly for 5-8 min or until golden brown. Add honey and 1/4 tsp salt then remove from heat.
In a small bowl combine crushed tomatoes, dried oregano, 3/4 tsp salt and pepper.
Preheat oven to 475 degrees F.
Spray 12” pizza pan with olive oil spray. Dust with cornmeal. Stretch dough onto pan. Brush dough with 1 T olive oil and then sauce. Sprinkle with fontina and mozzarella cheeses, potatoes and roasted garlic. Bake 15 – 20 min. Dot pizza evenly with Njuda. Cook 5 min or until crust is golden brown and cheese is bubbly. Sprinkle with lemon zest, oregano and thyme. Serve with Bogle Pinot Noir wine.
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