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 ...

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