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St. Pat's Potato Pizza




Source of Recipe


Bread World


List of Ingredients




Topping
2 medium onions, thinly sliced
1 tablespoon vegetable oil
1 teaspoon SPICE ISLANDS Thyme (leaves)
2 medium red potatoes, sliced 1/8 inch thick
SPICE ISLANDS Medium Grind Black Pepper
1 1/2 to 2 cups (6 to 8 ounces) shredded Swiss cheese
4 ounces corned beef, sliced 1/8 inch thick and cut into strips
2 tablespoons grated Parmesan cheese
Crust
3 to 3 1/4 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast
3/4 teaspooon salt
1 cup very warm water (120 to 130øF)
1 tablespoon vegetable oil


Recipe



To make topping: In large skillet, cook onions in 1 tablespoon oil over medium heat 4 to 6 minutes or until soft, stirring occasionally. Reduce heat to low. Sprinkle thyme over onions; top with potatoes. Cover; cook 10 to 12 minutes or until potatoes are tender. Remove from heat; season with pepper, if desired. Set aside.
To make crust: In large bowl, combine 2 cups flour, undissolved yeast and salt; stir in water and 1 tablespoon oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

To make pizza: Roll or press dough to 15-inch circle; place on greased 14-inch pizza pan or baking sheet. Turn up edge and pinch to form 1/2-inch rim; sprinkle evenly with half the Swiss cheese; top with potato mixture. Bake at 400oF on lowest oven rack for 15 minutes. Remove from oven; top with corned beef, remaining Swiss cheese and Parmesan cheese. Return to oven; bake 5 to 10 minutes or until cheese is melted.

Makes 1 (14-inch) round pizza.