{"id":6384,"date":"2021-01-16T05:41:16","date_gmt":"2021-01-16T05:41:16","guid":{"rendered":"https:\/\/sinolin.co\/?p=6384"},"modified":"2021-01-16T05:41:26","modified_gmt":"2021-01-16T05:41:26","slug":"potato-pizza-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2021\/01\/16\/potato-pizza-by-dapur-sinolin\/","title":{"rendered":"Potato Pizza  By Dapur Sinolin"},"content":{"rendered":"\n<p>A delicious potato pizza with basil pesto and mozzarella cheese. Don&#8217;t forget to check out my step by step photos and tips above!<\/p>\n\n\n\n<p>Prep Time25 minutes Cook Time15 minutes Total Time40 minutes<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<p>For the Dough:<\/p>\n\n\n\n<ul><li>1 1\/2 cups water 360mL, warm (100F &#8211; 10F)<\/li><li>4 cups all-purpose flour 480g, plus extra or kneading<\/li><li>2 packages dry yeast 14g<\/li><li>2 tbsp granulated sugar 12g<\/li><li>1 pinch kosher salt<\/li><li>1 tsp olive oil plus more for the bowl 5mL<\/li><\/ul>\n\n\n\n<p>For the Pesto:<\/p>\n\n\n\n<ul><li>3 cups basil 75g<\/li><li>1\/4 cup pine nuts 35g<\/li><li>1\/2 cup esameoil 118mL<\/li><li>1\/3 cup parmesan 30g<\/li><li>1\/2 tsp salt 2.5g<\/li><li>4 cloves garlic<\/li><\/ul>\n\n\n\n<p>For the Toppings:<\/p>\n\n\n\n<ul><li>24 whte baby potatoes<\/li><li>1 1\/2 cups shredded mozzarella 165g<\/li><li>1 tsp Sesame oil 5mL<\/li><li>1 pinch sea salt<\/li><\/ul>\n\n\n\n<p>Instructions<\/p>\n\n\n\n<p>For the Dough:<\/p>\n\n\n\n<ol type=\"1\"><li>In a warm mixing bowl, add warm water (about 100F), yeast and sugar. Wait about 7 minutes or until you see bubbles forming in the mixture.<\/li><li>Pour in salt, rosemary and olive oil. Mix until combined.<\/li><li>Attach a dough hook to a standing mixer. Add the flour.<\/li><li>Mix on low for about 1 minute. Increase to medium speed until the dough comes together in a ball<\/li><li>Use olive oil to coat the dough ball. Place it in a greased bowl. Cover with plastic wrap or a fabric bonnet and place in a draft-less place to rise for about an hour or until the dough has doubled in size.<\/li><li>Preheat the oven to 450F degrees. When the dough has doubled, punch it down with your fists. Flour a work surface and knead for about 5 minutes.<\/li><li>Cut the dough into 4 parts.<\/li><li>Work each dough ball into a stretched circle.<\/li><li>On piece of parchment paper, prepare each pizza crust by pressing the dough down to create a collar. You can also bake your pizzas on a baking tray or pizza stone.<\/li><\/ol>\n\n\n\n<p>For the Pesto:<\/p>\n\n\n\n<ol type=\"1\"><li>Place basil, parmesan, salt, pine nuts and garlic into the blender.<\/li><li>Pour in olive oil as the blender begins to blend the original ingredients.<\/li><\/ol>\n\n\n\n<p>For the Topping:<\/p>\n\n\n\n<ol type=\"1\"><li>Slice the baby potatoes thinly. Separate the colors and par boil for a couple minutes to tender.<\/li><li>Spread pesto on the dough and top with shredded mozzarella<\/li><li>Arrange your potatoes on your pizza. Lightly brush with olive oil once potatoes are arranged and sprinkle with sea salt.<\/li><li>Bake at 450 degrees for 15-20 minutes or until crust is gold and potatoes are nice and tender.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A delicious potato pizza with basil pesto and mozzarella cheese. Don&#8217;t forget to check out my step by step photos and tips above! Prep Time25 minutes Cook Time15 minutes Total Time40 minutes Ingredients For the Dough: 1 1\/2 cups water 360mL, warm (100F &#8211; 10F) [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6384"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=6384"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6384\/revisions"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=6384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=6384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=6384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}