Pan Pizza with Potato, Kale and Ricotta

Ingredients

• 1 pound small (ping-pong ball size)red or yellow potatoes (halved)
• Extra-virgin olive oil
• Salt
• 4 cups kale leaves (shredded)
• 1/2 cup grated Parmesan cheese
• 1/3 cup thinly sliced red onion
• 1/2 cup whole milk ricotta cheese
• 2 pounds pizza dough (* see recipe below or use your favorite)
• 1 1/2 cups water
• 3 1/2 cups all-purpose flour
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sugar
• 3/4 teaspoon instant dry yeast
• 2 1/2 teaspoons fine sea salt

Instructions

1. 1

   Heat oven to 400 (200 C) degrees.

2. 2

   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.

3. 3

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

4. 4

   Adjust oven temperature to 475 (245) degrees.

5. 5

   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.

6. 6

   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).

7. 7

   --- To make the dough: ---

8. 8

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

9. 9

   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.

10. 10

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

11. 11

    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.

12. 12

    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.