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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.