Yield: 8 servings
|1 teaspoon||Fresh thyme|
|¼ cup||Grated fontina cheese|
|1||Roasted red pepper; cut 1/4" strips|
|½ small||Roasted baking potato; cubed|
|3||Pieces fried bacon; crumbled|
|6 larges||Oysters; shucked|
|1 tablespoon||Chopped parsley|
Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the lowest shelf, for at least 30 minutes. Sprinkle semolina flour on a pizza peel. Place the dough on the peel. Brush the dough with olive oil and top with thyme and grated cheese. Spread the roasted red-pepper strips evenly over the pizza and top with roasted potato. Lift the pizza peel and, using a slight jerking motion, slide the pizza back and forth to loosen it. Tilt the peel and place the front tip of the peel on top of the heated stone.
Slide the pizza off the peel, onto the stone. Bake until crust is golden brown, about 8 to 10 minutes. Remove from the oven and brush crust edges with olive oil. Return pizza to the oven and cook another 1 to 2 minutes, until crisp. Using the pizza peel, remove from the oven and sprinkle with parsley. Makes enough topping for one 9-inch pizza.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 6 Calories (kcal); trace Total Fat; (23% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Evan Shively Converted by MM_Buster v2.0n.