An interesting take on the regular foie gras, with the addition of potatoes into a pizza. Enjoy.
Idaho® Potato and Sonoma Foie Gras Pizza
Servings
1 Servings
Ingredients
- Dough 8 oz.:
- 3 fl. oz. Warm water
- 1 tsp. Active dry yeast
- 4 oz. All-purpose flour
- 1 Tbsp. olive oil
- 1/4 tsp. Salt
- 1 #50 ct. 16 oz. Idaho® Potatoes, washed, peeled, sliced thin
- Olive oil as needed
- Salt as needed
- Black pepper as needed
- Corn meal as needed
- 2 oz. Foie gras
- 3 Tbsp. Italian parsley/chervil sprigs washed, picked
- 1 Tbsp. Chopped chives
- 1 Tbsp. White truffle oil
- 1 tsp. coarse sea salt
Instructions
Preparation
- 1 Dissolve yeast in 2 Tbsp. water; add approximately 1/4 cup flour and mix to form stiff sponge. Allow to proof about 15 minutes.2 Add 1/4 cup water, olive oil, salt and remaining flour. Mix into dough; knead until smooth and elastic, about 10 minutes.3 Add more flour, if necessary, to keep dough from sticking. Place in oiled bowl and lightly rub with olive oil to prevent crusting. Cover; place in a warm spot.4 Let rise until doubled, about 1 hour. Punch down and let rise another 30 minutes.5 Toss potato slices in olive oil, salt and black pepper.6 Scatter corn meal on pizza stone or paddle. Roll and stretch dough into 12″ diameter.7 Place on paddle or stone. Overlap potato slices on dough; bake in 500°F oven for 10 minutes. Remove; scatter foie gras on top and return to oven until crust is browned, about 5 minutes.8 Scatter corn meal on pizza stone or paddle. Roll and stretch dough into 12″ diameter.
- Source: Idaho Potato Commission
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