Serves: 8
Total Calories: 289

1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
1 cup warm water (100° to 110°F)
3 cups (about) all-purpose unbleached flour
1 teaspoon salt plus more for the potatos
6 tablespoons olive oil
1 pound yellow-flesh potato, such as Yukon gold, peeled and very thinly sliced
Freshly ground black pepper

1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 In a large bowl, combine 3 cups flour and 1 teaspoon of the salt. Add the yeast mixture and 2 tablespoons of the oil. With a wooden spoon, stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist but not sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.)

3 Oil the inside of a large bowl. Add the dough and turn it once to oil the top. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

4 Oil a 15 ×10 × 1-inch pan. Gently flatten the dough and place it in the pan. Stretch and pat the dough out to fit the pan. Cover with plastic wrap and let rise until doubled, about 45 minutes.

5 Place the rack in the center of the oven. Preheat the oven to 425°F. In a bowl, toss the potatoes with the remaining 4 tablespoons olive oil and salt and pepper to taste. Arrange the slices on top of the dough, overlapping them slightly.

6 Bake 30 minutes. Raise the heat to 450°F. Bake 10 minutes more or until the potatoes are tender and browned. Slide the pizza onto a board and cut into squares. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 289
Calories from Fat: 90

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