Potato Pizetta

This is the pizza that John Barricelli made the day that I visited the Martha Stewart Show. I figured since I did see him make it in person that I would try it at home. I hope that John doesn't let me down on this one.

A little tidbit about this segment of the show, John poured the pepper into the dough and Martha started sneezing and coughing, they had to stop filming until she could get over it.

Potato Pizetta

Makes enough for one 17-by-12-inch tart

• 3/4 cup warm water (110 degrees)
• 1/2 teaspoon sugar
• 1 teaspoon active dry yeast
• 1 tablespoon olive oil, plus more for bowl
• 1 teaspoon salt
• 9 ounces (about 1 3/4 cups) bread flour, plus more for dusting
• 1 tablespoon coarsely ground pepper
• 2 tablespoons finely chopped fresh rosemary

Directions

1. In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with oil, salt, flour, pepper, and rosemary. Using a wooden spoon, stir until dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.

• 2 tablespoons olive oil, plus more for pan and plastic wrap
• 1 large russet potato, thinly sliced crosswise
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon picked rosemary needles
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
2. Preheat oven to 450 degrees, with a rack in the center. Place potatoes in a medium bowl and drizzle with olive oil; season with salt and pepper. Distribute potato slices evenly over dough; sprinkle with rosemary and cheese.
3. Transfer pizetta to oven and bake for 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although the pizetta is best eaten the day it is baked, it can be reheated the next day; place in a 200 degree oven for 10 to 15 minutes until heated through.

I found this pizetta to be a little dry so I drizzled it with olive oil and that was great. I also thought that the potato got a little lost in the crust so next time I plan to make the layers of potato thicker and add 2 T of rosemary to the top of the pizetta. it was wonderfully crisp.