potato pesto pizza

Potato pesto pizza, now try saying that three times fast! This month's daring baker's challenge was a savory one. I love it! I decided to make a cheese-less white pizza. Actually, it turned out to be green with the fresh basil I am growing on my window sill. The recipe was pretty easy, but the execution of this pizza wasn't. The challenge of the month is to toss your pizza dough. I admit, I was terrified! I ended up making something like little tosses but it still stretched out the dough. I will try to be braver next time and throw it high above my head.  

dough ingredients

• 4 1/2 Cups all purpose flour, chilled
• 1 3/4 Tsp Salt
• 1 Tsp Instant yeast
• 1/4 Cup Olive oil
• 1 3/4 Cups Water, ice cold (40° F/4.5° C)
• 1 Tb sugar
• Cornmeal for dusting

topping ingredients

• 1 potato, sliced, cooked
• 1/4 cup chopped almonds
• 1 cup fresh basil leaves
• 1/4 cup Parmesan cheese
• 2 garlic cloves
• olive oil
• salt and pepper

pesto directions

1. Place almonds, basil, Parmesan, and garlic into a food processor. 
2. Gradually add olive oil while the food processor is on. 
3. Salt and pepper to taste.  

directions

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days. NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator. day two directions 
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
12. Lightly top it with pesto and potatoes.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate.