From: Chef Rocco Whalen, Fahrenheit, Cleveland, OH. Yield: 6-8 slices
Dough:
1 package dry yeast
1 tsp. honey
¾ cup warm water
2¾ cup all-purpose flour
1 tsp. salt
2 Tbsp. olive oil
Pizza Topping:
1 cup mixed Idaho-grown Fingerling Potatoes, roasted and sliced (Russian Banana, French Fingerlings, Ruby Crescent)
1 cup mixed mushrooms, sliced (miatake, Shiitake and oyster)
1 Tbsp. oil
6 slices triple cream Brie cheese
6-8 oz. four-cheese pizza blend (Mozzarella, Provolone, Asiago and Parmesan)
For dough: In small bowl, dissolve yeast with warm water. After yeast starts to bloom add remaining ingredients, except olive oil. Spin all ingredients in electric bowl with hook attachment for 6 minutes, then add olive oil and spin for 2 more minutes. Proof, then retard dough in cooler under cold wet towel. Roll dough until approximately 10” round.
For toppings: Roast fingerlings with skin on for 30 minutes at 350°F until tender and season with salt and pepper. Slice. Saute mushroom slices aggressively in hot oil until crisp.
For pizza assembly: Top pizza dough by alternating pizza toppings of potato, mushrooms and cheese. Bake at 500°F for 8 to 10 minutes.