Potato, Onion & Bleu Cheese Pizza and Lemon Basil Spritz

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Servings: 4

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients for the Pizza:

For the dough:

  • 2/3 cup warm water (95°F-110°F)
  • 2 ¼ teaspoons (1/4 ounce) active dry yeast
  • 1 teaspoon honey
  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons kosher salt
  • 1 tablespoon extra-virgin olive oil, plus more for the container

For the topping:

  • 4 teaspoons kosher salt
  • 6-7 (2 pounds) small Yukon Gold potatoes, peeled
  • 1 medium yellow onion, thinly sliced
  • 4 tablespoons olive oil
  • 1 tablespoon fresh chopped rosemary leaves (or 2 teaspoons dried rosemary)
  • 3 ounces bleu cheese, crumbled
  • freshly ground black pepper, to taste

    Ingredients for the Spritz:

    • 5 large basil leaves
    • 1 ½ ounces vodka (optional)
    • 1 ½ ounce fresh squeezed lemon juice
    • 1/2 – 1 ½ ounces simple syrup (use the larger amount if omitting the vodka)
    • sparkling water or club soda

        Procedure for the Pizza:

        1. To make the pizza dough: In a large mixing bowl or the bowl of a stand mixer combine the water, yeast and honey. Let sit for 5 minutes or until foamy.
        2. Add the flour, salt and 1 tablespoon extra-virgin olive oil. Stir until a scraggly dough forms then turn out onto the counter and knead until a smooth dough forms, approximately 7 minutes. If you are using the stand mixer: with the dough hook knead for 5-7 minutes until a smooth dough forms.
        3. Lightly oil a clean bowl and place the dough in. Turn to coat the dough in oil then cover with a clean dish towel or plastic wrap. Proof in a warm, draft free spot for 25 to 30 minutes until almost doubled in size.
        4. For the topping: In a large bowl stir together warm water and salt until the salt dissolves- you need enough water to completely submerge sliced potatoes, at least 1 liter.
        5. Using a mandolin or a very sharp knife, slice the potatoes into thin rounds. Try for 1/16th of an inch or thinner, if you can. Transfer the sliced potatoes to the bowl and allow them to sit for at least 10 minutes or up to 12 hours.
        6. Preheat the oven to 500°F. Lightly oil a large, rimmed sheet tray (13 inch by 18 inch).
        7. Tip the dough into the oiled pan and, using oiled or floured fingers, gently stretch and pull and push the dough until it fills the whole tray. If any rips happen just pinch them back together.
        8. Drain the potatoes and pat them dry as best as you can. Toss them in a bowl with the olive oil, onion and freshly ground black pepper. Arrange on top of the dough, going all the way to the edges. Sprinkle the bleu cheese over the top and bake for 25 to 30 minutes, until the potatoes have begun to brown and the dough is cooked through.

        Procedure for the Spritz:

        1. Put 4 basil leaves in a cocktail shaker and press them gently with a muddler or a wooden spoon.
        2. Add the vodka, lemon juice and simple syrup: ½ ounce if using vodka; 1 to 1 ½ ounces if omitting the vodka.
        3. Fill with ice, shake vigorously and strain into a chilled Collins glass.
        4. Top off with sparkling water or club soda.
        5. Garnish with the remaining basil leaf.
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