Idaho Fingerling Potato Pizza

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.