White Pizza w/ Potatoes and Leeks & other novelty pizzas

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Flour for rolling

1 disk pizza dough (see below for pizza dough recipe)

6 oz fresh mozzarella, thinly sliced

3 oz (3/4 cup) coarsely grated Parmesan cheese

1 med. Red potato, very thinly sliced (4 oz)

1 leek, white part only, thinly sliced, rinsed, and drained (about ½ cup)

2 tsp chopped fresh rosemary

kosher salt & fresh ground pepper

1 tbsp extra virgin olive oil

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Put each rack in lower 3^rd of oven. Place pizza stone on rack, if using one. Preheat oven to 500 degrees. Sprinkle work surface with flour, roll or pat dough to 11” square. Put on pizza pan, cookie sheet, or pizza peel lightly dusted with cornmeal or flour. Arrange cheese over dough, scatter half of Parmesan over pizza, arrange potato slices in overlapping rows, scatter leeks over top, sprinkle with rest of Parmesan & rosemary, sprinkle with salt and pepper, drizzle with olive oil. Bake till crust is golden brown – 16-18 min. Serve hot.

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3 tbsp extra virgin olive oil

2 shallots, thinly sliced (about ¾ cup)

8 oz mixed Cremini & wild mushrooms, wiped clean and thickly sliced or torn in half

Kosher salt and fresh ground pepper

1 disk pizza dough

flour for rolling

¾ cup grated Gruyere cheese (about 3 oz)

2 tsp fresh thyme leaves

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Heat half the oil in skillet over med-high heat till hot but not smoking. Add half of shallots and mushrooms, let sear without stirring, till edges are golden, about 5 min. Season with salt and pepper, transfer to med. Bowl, repeat with rest of oil, shallots, and mushrooms. Arrange on pizza, scatter with ½ of cheese and thyme, sprinkle with salt and pepper, bake 10 min, add rest of cheese & thyme, bake till brown.

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2 tbsp extra virgin olive oil

6 oz mixed greens (chard, kale, mustard), deribbed, roughly chopped.

4 cloves garlic, thinly sliced

kosher salt and fresh ground pepper

flour for rolling

1 disk pizza dough

2 oz thinly sliced prosciutto

¾ cup fresh ricotta (about 6 oz), drain if watery

Hot Chile Oil (optional)

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Put oil in skillet over med.-high heat till hot but not smoking. Add greens and garlic, stir-fry till greens are slightly wilted, about 4 min. Season lightly with salt and pepper, transfer to colander, drain excess liquid. Roll out dough, arrange prosciutto and ricotta over dough. Sprinkle greens and garlic over. Sprinkle with salt and pepper. Bake 8  min. in 500 degree oven, top with Hot Chile Oil, if desired. Serve hot.

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Mix 1 ½ cps extra virgin olive oil and 2 fresh red Serrano chilies (or 2 tbsp crushed red chilies) in small, non-reactive saucepan. Warm mixture over med heat till oil is hot and tiny bubbles appear on bottom of pan. (5-8 min) Do not allow to smoke. Remove from heat, cover, let steep overnight at room temp. Strain into glass measuring cup, then pour into a bottle with a tight cork or screw cap. Will keep in refrigerator about 3 months. Using dried chilies makes the oil hotter. Fresh chilies will give it a redder color.

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Pizza Dough

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1 cup warm water

pinch of sugar

1 pkg (1/4 oz) dry yeast

3 cups flour, or more, as needed

2 tsp kosher salt

2 tbsp extra virgin olive oil, &

more for bowl

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Pour water in small bowl, add sugar, sprinkle yeast over top. Let sit in warm spot till mixture is bubbly. (about 8 min.)  Mix flour and salt in food processor, pulse to mix. Add yeast water, pulse to mix, scrape sides, add olive oil, pulse till dough forms 1-2 balls. Transfer to lightly floured surface, knead 10-12 times, till smooth and not sticky. Shape into ball. Transfer to a large, oiled bowl, turn to coat. Cover with plastic wrap or towel, leave in warm place till doubled. (about 1 hour). Punch down and knead 3-4 times. Divide in half, make for pizza as directed, or pat into a 4” disk and wrap in plastic. Put in freezer bags, refrigerate up to 6 hours or keep in freezer up to 3 weeks. Before using, let chilled dough sit at room temp till springy and pliable. (1-2 hours)

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(makes two - 11” X 14” rectangles for pizza)