Potato, Goat Cheese, Caramelized Onion and Cherry Tomato Pizza
Savor this quick and easy vegetarian recipe by Tiffani Thiessen from Dinner at Tiffani's.
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Moderate
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Grilling
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1 hour 30 minutes
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2 minutes
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2 servings
Ingredients
- DOUGH:
- One 0.25-ounce packet active dry Yeast
- 2 teaspoons Sugar
- 1 cup All-Purpose Flour, plus more for flouring the work surface
- 1 cup Whole-Wheat flour
- 1 teaspoon Kosher Salt
- 2 tablespoons Olive Oil, plus more for coating the bowl
- PIZZA:
- 1 large Onion, caramelized
- 1½ cups marble Red Potatoes, cooked and halved
- ½ cup Cherry Tomatoes, sliced in half
- 142 grams Goat Cheese, crumbled
Method
- For the dough:
- In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the Olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes
- Lightly coat a clean bowl with additional Olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F
- Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza
- For the pizza:
- Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes
- Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately
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