Anyone who loves the sound of Chef Emeril's voice as much as he does is going to enjoy Every Day's a Party. Yet it is something of a "big hat, no cattle" kind of book. The 125 recipes seem like reheats, like afterthoughts, flavorful and evocative though they may be. But the editorial copy is rich and thick, like a wicked cake frosting that begs for a finger swipe or two.
My daughter Jessie adores this dish and I don't blame her. It's also one of my personal favorites and ideal for passing around during a party. When I opened Nola in the French quarter, it was on the menu. It's been so popular, it remains on the menu.
Makes 32 slices; 8-10 servings
FOR THE CRUST
1 envelope active dry yeast 1 cup warm water (about 110 degrees F)
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons plus1/2 teaspoon olive oil
2 3/4 cups bleached all-purpose flour
FOR THE POTATOES
1 pound new potatoes, cut crosswise into 1/4-inch-thick slices
1/4 teaspoon salt
TO ASSEMBLE
1 teaspoon olive oil
1 tablespoon truffle oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced red onions
2 confit duck legs (about 7 ounces each), shredded
1/4 pound Fontina cheese, grated
2 teaspoons chopped fresh parsley leaves
In the bowl of an electric mixer fitted with a dough hook, combine the yeast, water, and sugar. Mix to dissolve the yeast and sugar, about 2 minutes. Add the salt, pepper, and 2 tablespoons of the olive oil and blend. Add the flour and beat on low speed until the mixture comes up the paddle and pulls away from the side of the bowl.
Remove the dough and pat it into a smooth ball. Using the remaining 1/2 teaspoon olive oil, coat the inside of a large mixing bowl. Add the dough and turn to oil all sides. Cover with plastic wrap or a clean towel and put in a warm, draft free place until it doubles in size, about 2 hours.
Put the potatoes in a medium-size saucepan and add enough water to cover and the salt. Bring to a boil over high heat, then reduce the heat to medium and cook until fork-tender, 10 to 12 minutes. Drain and rinse under cool water. Arrange in a shallow dish and let cool to room temperature.
Preheat the oven to 375 degrees F. Lightly oil two baking sheets each with the olive oil.
Remove the dough from the bowl and divide into four equal portions. With your fingers dusted with flour, pat the dough into free-form circles, each 8 to 10 inches in diameter, and put them on the prepared baking sheets. Prick each randomly with a fork.
Brush each dough circle with 1/2 teaspoon of the truffle oil and top each with equal amounts of the potatoes, salt, pepper, onions, shredded confit, and cheese. Drizzle the remaining teaspoon of truffle oil evenly over the pizzas.
Put one baking sheet on the middle rack of the oven and bake until the crust is golden brown, about 25 minutes. Remove from the oven and let cool for a few minutes before slicing each into 8 slices to serve. Repeat with the remaining baking sheet.
