1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
1 small yukon potato
3 springs of thyme
5 cloves of garlic
1 ball of fresh mozzarella
8 oz. can peeled tomatoes
1/4 cup of arugula
1/4 cup of red onion
Put bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Roll out the dough to make a pizza crust. Take the peeled tomatoes and pulse in a mixer for no more than 5-10 seconds. If you want the sauce to be somewhat thick, you can pour the tomatoes through a strainer after pulsing them in the mixer and use only the leftover thick sauce in the strainer. Spoon the sauce onto the pizza crust.
Boil two cups of water on the stove. Cut the potato into thin slices (they should be as thin as possible, so you don't get a thick crunch). Place the potato slices in the boiling water and let cook for 5 minutes, or until they begin to soften. They'll continue to cook once they are in the oven.
Cut the thyme, garlic, and red onion as you like and arrange on the pizza with the potatoes. You'll need to cover the arugula with mozzarella the prevent it from burning.
Preheat the oven to 450 degrees and add the pizza for approximately 8-10 minutes, or until the mozzarella begins to bubble and brown slightly. Let cool for 5 minutes and then enjoy!
Photo Credit: Petit Chef