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Name: Truffle Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Freshly-ground white pepper;; 2 tb Extra-Virgin Olive Oil; 2 ts Salt; 1 c Julienned red onions; Drizzle of truffle oil; 1/2 c Grated Parmigiano-Regginao; 1 c Warm water; (110 degrees); 1/4 c olive oil; 1 tb Yeast; 3 c Flour -; (to 4 cups); 1 lb New potatoes; thinly sliced,; Salt to taste; 2 tb Chives Chopped

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INGREDIENTS

Freshly-ground white pepper;
2 tb Extra-Virgin Olive Oil
2 ts Salt
1 c Julienned red onions
Drizzle of truffle oil
1/2 c Grated Parmigiano-Regginao
1 c Warm water; (110 degrees)
1/4 c olive oil
1 tb Yeast
3 c Flour -; (to 4 cups)
1 lb New potatoes; thinly sliced,
Salt ; to taste
2 tb Chives ; Chopped

Servings

INSTRUCTIONS

Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water, and oil, together, to form a paste. Using a dough hook, add the flour and salt to the paste, mix the dough until the dough comes away from the sides and crawls up the sides of the hook. Remove the dough from the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1/2- to 1-inch thick. Lightly brush the dough with olive oil. Divide the potatoes into four portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extra-virgin olive oil. Season with salt and pepper. Place a layer of the red onions on top of the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is crispy and golden-brown. Garnish the pizza with chives. This recipe yields four 10-inch pizzas. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse

NOTES

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Truffle Pizza

Freshly-ground white pepper;
2 tb Extra-Virgin Olive Oil
2 ts Salt
1 c Julienned red onions
 Drizzle of truffle oil
1/2 c Grated Parmigiano-Regginao
1 c Warm water; (110 degrees)
1/4 c olive oil
1 tb Yeast
3 c Flour -; (to 4 cups)
1 lb New potatoes; thinly sliced,
 Salt to taste
2 tb Chives Chopped

Preheat the oven 400 degrees.    In an electric mixer, whisk the yeast, water, and oil, together, to form a  paste. Using a dough hook, add the flour and salt to the paste, mix the  dough until the dough comes away from the sides and crawls up the sides of  the hook. Remove the dough from the bowl and turn the dough into a greased  bowl, cover. Let the dough rise until double in size, about 1 hour.    Turn the dough out onto a floured surface and divide into four 4-ounce  balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out  into a 10-inch circle about 1/2- to 1-inch thick. Lightly brush the dough  with olive oil. Divide the potatoes into four portions and season with salt  and pepper. Cover each dough with the potatoes, leaving a 1-inch border.    In a small mixing bowl, toss the red onions with the extra-virgin olive  oil. Season with salt and pepper. Place a layer of the red onions on top of  the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each  pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is  crispy and golden-brown. Garnish the pizza with chives.    This recipe yields four 10-inch pizzas.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-11-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 4 Servings

Calories: 287
Calories from Fat: 276 (96%)

Amt Per Serving		% DV

	Total Fat 30.6g	41 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 15.5g
	Polyunsanturated Fat 9.3g
Cholesterol 0mg		0 %
Sodium 3.1mg		0 %
Potassium 112.4mg		3 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 1.8g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 287

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