An interesting take on the regular foie gras, with the addition of potatoes into a pizza. Enjoy.
- Cook Time
- Prep Time
- 1-12 ServingsServings
- 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
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