MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Pizza
 Categories: Emeril, Italian
      Yield: 4 Servings
 
      1 tb Yeast
      1 c  Water; warm (110 degrees F)
    1/4 c  Olive oil
      3 c  Flour; up to 4 c
      2 ts Salt
      1 lb New potatoes; thinly sliced,
           -blanched
      1 c  Red onions; julienned
      2 tb Extra virgin olive oil
           Salt and white pepper
    1/2 c  Parmigiano-Reggiano cheese;
           -grated
           Drizzle of truffle oil
      2 tb Chives; chopped
 
  Preheat the oven 400 degrees F. In an electric mixer, whisk the
  yeast, water, and oil, together, to form a paste. Using a dough
  hook, add the flour and salt to the paste, mix the dough until the
  dough comes away from the sides and crawls up the sides of the
  hook. Remove the dough from the bowl and turn the dough into a
  greased bowl, cover. Let the dough rise until double in size, about
  1 hour. Turn the dough out onto a floured surface and divide into
  four (4-ounce) balls, cover. Let the dough rest for 10-15 minutes.
  Press each dough out into a 10" circle about 1/2" to 1" thick.
  Lightly brush the dough with olive oil. Divide the potatoes into
  four portions and season with salt and pepper. Cover the each dough
  with the potatoes, leaving a 1" border. In a small mixing bowl,
  toss the red onions with the extra virgin olive oil. Season with
  salt and pepper. Place a layer of the red onions on top of the
  potatoes. Sprinkle each pizza with the grated cheese. Drizzle each
  pizza with the truffle oil. Bake for 15-20 minutes or until the
  crust is crispy and golden brown. Garnish the pizza with chives.
 
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