This delicious pizetta recipe is courtesy of chef John Barricelli.
The Martha Stewart Show, April Spring 2008
Yield Makes one 17-by-12-inch tart
- Pizetta Dough (http://www.marthastewart.com/254765/pizetta-dough)
- 2 tablespoons olive oil, plus more for pan and plastic wrap
- 1 large russet potato, thinly sliced crosswise
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon picked rosemary needles
- 1/4 cup freshly grated Parmesan cheese
- Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
- Preheat oven to 450 degrees, with a rack in the center. Place potatoes in a medium bowl and drizzle with olive oil; season with salt and pepper. Distribute potato slices evenly over dough; sprinkle with rosemary and cheese.
- Transfer pizetta to oven and bake for 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although the pizetta is best eaten the day it is baked, it can be reheated the next day; place in a 200 degree oven for 10 to 15 minutes until heated through.
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