Sausage & Potato Flat Bread with Mustard Greens
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Cooking tools:
- Pizza stone
- Stand mixer
- Pizza peel
- Parchment paper
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Mixing bowl
- Baking sheet
- Plastic wrap
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Paper towel
Ingredients
- 1 3/4 teaspoon dry active yeast (from one ¼‑ounce envelope)
- 2 cups water (110 degrees f)
- 2 tablespoons extra-virgin olive oil, plus more for bowl
- 1 tablespoon sugar
- 1 teaspoon salt
- 4½ bread flour, plus more for surface
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
- 4 scallions, white and pale-green parts only, thinly sliced
- 2 leeks, well cleaned and chopped into ¼‑inch pieces
- coarse salt
- freshly ground pepper
- 1 pound italian sausage, removed from casings
- 4 cups lightly packed mustard greens
- 1 cup raw russet potato, peeled and grated
- 1 cup parmesan cheese, grated
- italian parsley roughly chopped, as garnish
- very good olive oil for drizzling
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