Pizza al Taglio with Potatoes and Soppressata

Name: Pizza al Taglio with Potatoes and Soppressata
Total time: 1155 min
Ingredients: 2 2/3 cups (14 2/3 ounces/416 grams) bread flour; 1 teaspoon instant or rapid-rise yeast; 1 1/2 cups (12 ounces/340 grams) water, room temperature; 2 tablespoons extra-virgin olive oil; 1 1/4 teaspoons table salt; Vegetable oil spray; 1 (14.5-ounce/411-gram) can can whole peeled tomatoes, drained; 1 tablespoon extra-virgin olive oil; 2 anchovy fillets, rinsed; 1 teaspoon dried oregano; 1/2 teaspoon table salt; 1/4 teaspoon red pepper flakes; 3 tablespoons extra-virgin olive oil, divided; 6 ounces (170 grams) thinly sliced soppressata; 10 ounces (283 grams) thinly sliced provolone cheese; 1 pound small Yukon Gold potatoes, peeled and sliced thin; 1/2 teaspoon pepper; 2 teaspoons chopped fresh parsley

www.americastestkitchen.com

Tender and airy yet substantial, this Roman pie is often topped like an open-faced sandwich. It's also one of the easiest pizzas you'll ever make.

Keywords

Main Courses
Italian
Europe
Vegetables
Cheese
Eggs & Dairy
Fruits & Vegetables

View full recipe on www.americastestkitchen.com

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