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Potadough Gnocchi Pizza
Ready Time: 110min
Prep Time: 90min
Cook Time: 20min
Recipe by: Potato Grower Travis Meacham
Potato Flat Bread topped with Gnocchi, Bacon, Mozzarella, Basil and finished with a balsamic drizzle.
2 cups dehydrated potatoes
2 cups flour
2 oz warm water
1 Tablespoon dry yeast
10 oz cool water
1 Tablespoon olive oil
¾ cup Prepared Alfredo Sauce
¼ cup Fresh Cherry Mozzarella Balls
4 ounces Bacon, chopped, cooked and drained of fat
8 ounces Potato Gnocchi, boiled, drained, cooled
2 tablespoons Fresh Basil, chopped
1 tablespoon Olive Oil
2 tablespoons Balsamic Vinegar Syrup
Prep Time: 90min | Cook Time: 20min
Combine the yeast with the warm water until fully dissolved. Add the remaining ingredients.
Knead the dough for 5 minutes or until it holds together and starts to become elastic. Let the dough rest for at least 1 hour.
After the dough has risen spread the dough out to the desired thickness and shape. Put dough into 400 °F oven.
Let dough cook for about 10-12 minutes.
Remove crust from the oven and add the toppings. Start with a base of sauce and ground pepper. Combine the next layers of mozzarella, gnocchi, and bacon.
Return the pizza to the oven and let it cook until the crust is a golden brown, about another 10 minutes.
To finish sprinkle the pizza with the fresh basil and drizzle with balsamic glaze. Enjoy!
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