Recipe courtesy of David Ruggerio
Show: Chef Du Jour
Episode: Ruggerio/ Pizza
Total:
1 hr 50 min
Active:
1 hr 15 min
Yield:
8 servings
Level:
None

Ingredients

Directions

Preheat the oven to 425 degrees F. Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife. Drain them, mash a quarter of them into a bowl, cut the remainder into small cubes and reserve. To make the dough, dissolve the yeast in 1 cup warm water. Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes. Stir in the flour a little at a time, adding just enough to make a dough that does not stick to the sides of the bowl. Knead the dough for 4 to 5 minutes until it reaches a smooth consistency. Put it on a lightly floured surface and knead with your hands. Place the dough in a lightly oiled bowl. Wrap or cover with a damp towel and let it rest in a warm place until it doubles in size, about 45 minutes. Roll the dough out into a large circle 1/8-inch thick and about 25 inches in diameter. Place the dough on a pizza stone or baking sheet, sprinkle with the Asiago and Fontina, and top with the cubed potatoes. Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, and Parmesan. Cover again, and allow to rise in a warm place for 25 minutes. Place in the oven and bake for about 35 minutes or until golden brown and crispy.

IDEAS YOU'LL LOVE

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Pizza Dough

Recipe courtesy of Giada De Laurentiis

Pizza Dough

Recipe courtesy of Bobby Flay

Pizza Rustica

Recipe courtesy of Giada De Laurentiis

Pizza Dough

Recipe courtesy of Sara Moulton

Sausage and Broccolini Pizza

Recipe courtesy of Food Network Kitchen

Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

Recipe courtesy of Bobby Flay

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking