Name: Pan Pizza with Potato, Kale and Ricotta
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 10
Cuisine: Italian
Ingredients: Potatoes Jewel; Ciuti Extra Virgin Olive Oil; Maldon Salt; Motley Mixed Kale; Organic Grated Parmesan; Red Onion; Belfiore Cheese Hand Dipped Ricotta; Lamonica’s Pizza Dough Pizza Dough; Crystal Geyser Alpine Spring Water, Natural; Organic Evaporated Cane Sugar; SIGNATURE SELECTS Yeast, Fast Rising, Instant Dry; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; Redmond Sea Salt, Kosher, Ancient

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Heat oven to 400 (200 C) degrees.
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Toss potatoes on a baking sheet with enough olive oil to coat generously and ½ teaspoon salt. Roast until tender and golden (but not brown, because they will bake again with the pizza), 20-25 minutes.

Toss the kale leaves in a bowl with 2 teaspoons olive oil and a large pinch of salt.

Adjust oven temperature to 475 (245) degrees.

Sprinkle half the Parmesan over the surface of your prepared dough. Scatter the kale evenly over the dough, followed by the potatoes and onion. Sprinkle the top with remaining Parmesan.

Bake until edges of the pizza are rich golden brown, about 15 minutes. Remove from the oven and immediately dollop the ricotta cheese over the pizza. Cool 5 minutes before slicing (it's easiest to slide the pizza out of the pan onto a cutting board to slice).

To make the dough:

Combine 1½ cups water, 3 ½ cups all-purpose flour, 1 tablespoon extra virgin olive oil, 2 teaspoons sugar, and ¾ teaspoon instant dry yeast in a heavy duty mixer fitted with the dough hook. Mix on medium speed until the flour is incorporated.

Let the mixture rest for 30 minutes, then add 2½ teaspoons fine sea salt and knead on medium speed for 2 minutes. The dough should be smooth and elastic.

Cover the bowl with plastic wrap and set it on a counter for 1 hour, then place in the refrigerator for 24 hours.

About 2-3 hours before making pizza,  transfer the dough to a floured surface and gently shape into a smooth ball. Place the dough on an 18 x 13-inch rimmed baking sheet coated with 1 tablespoon olive oil. Cover the dough with a towel and let it sit until doubled in size.

Stretch the dough to fit the pan, extending all the way to the edges of the pan. Add toppings and bake according to above recipe.

Pan Pizza with Potato, Kale and Ricotta

Serves 10

30 mins prep

45 mins cook

1440 mins Inactive Time

1515 mins total

What you need

Slow Rise Pizza Dough:

How to make

To make the dough:

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