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TO MAKE DOUGH: In a small bowl, combine 1/4 cup lukewarm water, honey and yeast.
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Set aside in a warm place until foamy, 10 to 15 minutes.
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Combine both flours, salt, milk and olive oil in the bowl of an electric mixer (if mixing by hand, use a wooden spoon).
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With motor running on high speed, pour in yeast mixture and most of remaining 1/2 cup lukewarm water.
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Beat just until dough leaves the sides of the bowl and forms a ball; dough should be elastic.
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If it is too dry, add a bit more water.
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If too moist, knead in more flour by hand.
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Lightly flour a board and knead dough for 5 minutes.
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Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
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(If preparing ahead, place dough in a plastic bag, seal tightly and refrigerate for up to a week.
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Cut dough in half and bring to room temperature before stretching.
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).
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MEANWHILE, MAKE TOPPING: Cover potatoes with cold water in a large saucepan and bring to a boil.
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Simmer briskly until tender, about 15 minutes.
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While potatoes are cooking, melt 3 Tablespoons butter in a large nonstick skillet over low heat.
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Add onion, garlic, 2 rounded Tablespoons shallots and rounded Tablespoon fresh rosemary.
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Cover the skillet with a tight fitting lid and cook, stirring occasionally, until onions are tender, 7 to 10 minutes.
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Uncover, increase the heat to medium, add wine and stir until liquid evaporates.
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Set onions aside.
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When potatoes are tender, drain well and return them to the saucepan.
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Over very low heat, thoroughly mash potatoes with a masher.
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Beat in remaining 1 Tablespoon butter and 3 Tablespoons olive oil.
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Add enough of the milk to make a fairly creamy potato mixture that will spread easily.
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Remove from the heat, blend in chives and salt and pepper to taste.
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Set aside.
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TO ASSEMBLE: Preheat oven and pizza tile, if using, to 500 degrees F. Sprinkle a pizza pan, baking sheet or pizza peel, if using a tile, with cornmeal.
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Punch down dough and divide into 2 balls.
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Place 1 ball in a large plastic bag, seal tightly and store in the refrigerator for later use with another topping.
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On a lightly floured surface, roll out dough into a large round.
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Begin stretching dough over closed firsts to make a thin 12 inch round.
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Place round on the prepared pan or pizza peel.
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Coat surface of pizza dough with remaining 2 Tablespoons olive oil.
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Spread surface with potato mixture.
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Top with onion mixture, followed by grated cheese.
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Bake until bottom of crust is nicely browned, 12 to 15 minutes.
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Serve at once.
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Makes a 12-inch pizza; serves 2 to 4.
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Serve with this wine if you wish.
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Marietta Cellars NV Old Vine Red (California: Sonoma Country).
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