Yield: 1 servings
|3 cups||Canned plum tomatoes in thick puree; crushed up|
|¾ cup||Chopped fresh basil|
|1 cup||Extra virgin olive oil|
|2 tablespoons||Finely chopped garlic|
|2¼ cup||Grated Romano cheese|
|2¼ cup||Grated fontina cheese|
|3 tablespoons||Chopped flat leaf parsley|
|\N \N||Mashed potatoes; if desired (see|
|\N \N||; recipes below)|
|1 \N||Recipe pizza dough divided into 6 pieces; (recipe below)|
|11 ounces||Lukewarm water|
|1 teaspoon||Fresh yeast|
|2½ teaspoon||Kosher salt|
|2½ tablespoon||Olive oil|
|3½ cup||All purpose flour|
|⅓ cup||Whole wheat flour|
|2 pounds||Small red potatoes; cut into 1-inch|
|\N \N||; chunks but not|
|\N \N||; peeled|
|1 cup||Heavy cream|
|6 tablespoons||Unsalted butter|
|\N \N||Kosher salt to taste|
In a bowl, combine the tomatoes in puree, basil, ¼ cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour.
In a bowl, mix together the Romano and fontina cheeses.
Spread about ¾ cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.)
Add the salt and oil to the bowl and mix well.
With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5½ ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap.
If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.
Put the potatoes in a sauce pan and add enough cold water to cover them by 3 inches. Bring to a boil over high heat and cook, uncovered, for 15 to 20 minutes, until fork tender. Drain the potatoes and set aside.
In a saucepan, combine the cream and butter and heat over medium heat to melt the butter.
Raise the heat and bring the cream to a boil. Add the potatoes, mashing them with a fork as they are mixed with the cream. Do not mash them too much; they should be a little lumpy. Season with salt and serve hot.
Converted by MC_Buster.
Per serving: 4811 Calories (kcal); 476g Total Fat; (87% calories from fat); 92g Protein; 60g Carbohydrate; 775mg Cholesterol; 7834mg Sodium Food Exchanges: 2 Grain(Starch); 11 ½ Lean Meat; ½ Vegetable; 0 Fruit; 88 ½ Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0032 Converted by MM_Buster v2.0n.