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Ingredients
- 1-1/4 lbs potatoes
- 1/2 lb skirt steak
- Salt and pepper to taste
- 1-1/2 cups shredded mozzarella cheese
- 4 cloves garlic minced
- 5 oz crumbled blue cheese
- 2 Tbsp fresh rosemary chopped
- 3 cups bread flour
- 1 cup lukewarm water
- 1 Tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1/2 tsp honey
- 1 pkg instant dry yeast
Ingredients
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Instructions
- Place all dough ingredients in a food processor. Process for 30–60 seconds or until mixture forms a ball. Place in a lightly oiled bowl loosely covered with a damp cloth. Let rise in a warm spot for 1 hour. Place potatoes in a microwave-safe bowl. Cover and cook on high for 8 minutes or until potatoes are tender. Let potatoes cool and slice 1/8-inch thick. Preheat grill to medium-high. Grill steak for 3 minutes on each side or until rare. Cut across the grain into thin, bite-size strips; season with salt and pepper and set aside. Preheat oven to 450 degrees. Divide dough into 2 pieces and roll each into a 12 to 14-inch circle on a lightly floured board. Place on two parchment-lined baking sheets or pizza pans. Top evenly with cheese, potatoes, garlic, steak, and blue cheese. Bake for 10–12 minutes or until cheese is lightly browned. Remove from oven and sprinkle with rosemary.
Recipe Notes
Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.
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