New Pizza/James McNair's 2000

Roasted Potato and Tapenade Pizza
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
California-Style Pizza Dough or Neapolitan-Style Pizza Dough TAPENADE: 1/2 cup drained, pitted brine-cured Mediterranean-style ripe olvies 1/4 cup firmly packed fresh basil leaves
1-1/2 tablespoons drained small capers 1 tablespoon coarsely chopped garlic 1 flat anchovy fillet
1 teaspoon finely grated or minced fresh lemon zest 2 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice, or more if needed
freshly ground black pepper 1 pound small flavorful boiling potatoes such as Yukon Gold 1 tablespoon extra-virgin olive oil
salt freshly ground black pepper vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using)
cornmeal for sprinkling pizza peel (if using) extra-virgin olive oil for brushing crust and drizzling over toppings 2 cups freshly shredded high-quality semisoft mozzarella cheese (about 6 ounces), preferably made with whole milk
1 cup crumbled Stiltion or other blue cheese (about 4 ounces) 1 cup fresh watercress leaves or pepper cress sprigs



1 Make the selected pizza dough and set aside to rise as directed.
2 To make the Tapenade, in a food processor, combine the olives, basil, capers, garlic, anchovy fillet, lemon zest, and olive oil. Puree until fairly smooth. Season to taste with lemon juice and pepper and blend well. Transfer to a bowl and set aside.
3 Prepare an oven as directed, postion a rack in the middle of the oven for roasting the potatoes, and preheat the oven to 400 degrees F.
4 Slice the potatoes about 1/8 inch thick. In a bowl, toss them with the 1 tablespoon olive oil. Arrange the slices on a baking sheet in a single layer and sprinkle with salt and pepper to taste. Transfer to the preheated oven and roast the potatoes until they are tender when pierced with a wooden skewer or small, sharp knife but are not browned, about 15 minutes. using a spatula, transfer the potato slices to a plate and set aside to cool to room temperature.
5 About 30 minutes before baking the pizza, preheat the oven to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
6 On a lightly floured surface, rool out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then top with the mozzarella, leaving a 1/2-inch border around the edges. Spoon small dollops of the Tapenade as evenly as possible over the cheese. Arrange the potato slices on top, then sprinkle with the blue cheese and drizzle with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
7 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
8 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the watercress or pepper cress. Slice and serve immediately.

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