Directions:
- TO MAKE DOUGH: In a small bowl, combine 1/4 cup lukewarm water, honey and yeast. Set aside in a warm place until foamy, 10 to 15 minutes.
- Combine both flours, salt, milk and olive oil in the bowl of an electric mixer (if mixing by hand, use a wooden spoon). With motor running on high speed, pour in yeast mixture and most of remaining 1/2 cup lukewarm water. Beat just until dough leaves the sides of the bowl and forms a ball; dough should be elastic. If it is too dry, add a bit more water. If too moist, knead in more flour by hand.
- Lightly flour a board and knead dough for 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. (If preparing ahead, place dough in a plastic bag, seal tightly and refrigerate for up to a week. Cut dough in half and bring to room temperature before stretching.).
- MEANWHILE, MAKE TOPPING: Cover potatoes with cold water in a large saucepan and bring to a boil. Simmer briskly until tender, about 15 minutes.
- While potatoes are cooking, melt 3 Tablespoons butter in a large nonstick skillet over low heat. Add onion, garlic, 2 rounded Tablespoons shallots and rounded Tablespoon fresh rosemary. Cover the skillet with a tight fitting lid and cook, stirring occasionally, until onions are tender, 7 to 10 minutes. Uncover, increase the heat to medium, add wine and stir until liquid evaporates. Set onions aside.
- When potatoes are tender, drain well and return them to the saucepan. Over very low heat, thoroughly mash potatoes with a masher. Beat in remaining 1 Tablespoon butter and 3 Tablespoons olive oil. Add enough of the milk to make a fairly creamy potato mixture that will spread easily. Remove from the heat, blend in chives and salt and pepper to taste. Set aside.
- 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. Punch down dough and divide into 2 balls. Place 1 ball in a large plastic bag, seal tightly and store in the refrigerator for later use with another topping.
- On a lightly floured surface, roll out dough into a large round. Begin stretching dough over closed firsts to make a thin 12 inch round. Place round on the prepared pan or pizza peel. Coat surface of pizza dough with remaining 2 Tablespoons olive oil. Spread surface with potato mixture. Top with onion mixture, followed by grated cheese. Bake until bottom of crust is nicely browned, 12 to 15 minutes. Serve at once.
- Makes a 12-inch pizza; serves 2 to 4.
- Serve with this wine if you wish. Marietta Cellars NV “Old Vine Red” (California: Sonoma Country).
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Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.47 Kcal (3653 kJ) | ||
| Calories from fat | 356.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.58g | 61% | |
|---|---|---|---|
| Cholesterol | 36.95mg | 12% | |
| Sodium | 707.75mg | 29% | |
| Potassium | 825.12mg | 18% | |
| Total Carbs | 110.33g | 37% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 19.25g | 38% | |
| Vitamin C | 24.6mg | 41% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 97.4mg | 541% | |
| Calcium | 177.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 238.85 Kcal (1000 kJ) | ||
| Calories from fat | 97.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 61% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 12% | |
| Sodium | 193.76mg | 29% | |
| Potassium | 225.89mg | 18% | |
| Total Carbs | 30.21g | 37% | |
| Sugars | 2.6g | 38% | |
| Dietary Fiber | 1.91g | 28% | |
| Protein | 5.27g | 38% | |
| Vitamin C | 6.7mg | 41% | |
| Iron | 26.7mg | 541% | |
| Calcium | 48.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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