Potato, Kale, Garlic and Cheese Pizza

• Vegetarian

• Produce

  • 1/2 tsp Garlic powder
  • 4 cups Kale
  • 1/2 Red onion, thin
  • 1 Russet potato

• Baking & Spices

  • 2 tsp Active dry yeast
  • 3 3/4 cups Bread flour
  • 2 tsp Kosher salt
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 cups Fontina cheese
  • 2 cups Mozzarella cheese

• Liquids

  • 1 1/4 cups Water

Found on gatherforbread.com

Description

Ingredients

• 1¼ cups warm water
• 2 Tablespoons extra virgin olive oil
• 3¾ - 4 cups bread flour
• 1½ Tablespoons sugar
• 2 teaspoons Kosher salt
• 2 teaspoons active dry yeast
• 1 russet potato
• 4 cups kale, chopped and ribs removed
• 2 cups mozzarella cheese, shredded
• 3 cups fontina cheese, shredded
• ½ teaspoon garlic powder
• ½ red onion, sliced thin

Directions

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer. With the mixer running, add water and oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with a few drops of olive oil, add the dough, cover the bowl with plastic wrap. Let it rise until doubled (about 45 minutes - 1 hour).
• About 30 minutes into rise time, heat oven to 450 degrees. Place baking stone on center rack in oven. (Allow to preheat for at least 30 minutes prior to baking.)
• Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with plastic wrap and let them rest for 10 minutes.
• Meanwhile, slice potato very thin. I used the food processor. A mandoline would also work well. Rinse and drain. Pat dry with paper.
• Use parchment or pizza paddle sprinkled with cornmeal. Shape dough into desired shape. Place dough on parchment or pizza paddle.
• Sprinkle each dough with ¼ teaspoon garlic powder. Spread half of mozzarella and fontina cheeses evenly over dough. Add chopped kale and red onion. Top with potato slices. Repeat with second pizza.
• Slide pizza onto preheated stone and bake for 8-10 minutes or until cheeses are melted and crust is crisp and lightly browned.