JOHN PECA'S GOURMET PIZZA

2 16-ounce pieces fresh pizza dough
Extra virgin olive oil
Salt and pepper
1 large baking potato or 4 small red-skin potatoes, scrubbed but not pared, diced and boiled al dente
2 tablespoons freshly chopped rosemary leaves
4 fresh Italian plum tomatoes, peeled, seeded and cut in half (canned plum tomatoes may be used but must be seeded)
5-7 fresh basil leaves, shredded finely
5 thin slices imported prosciutto, cut in thin julienne slices
4 ounces fresh mozzarella cheese (bocancinni)
1 large Vidalia onion (see below)
3 ounces shittake mushrooms
2 tablespoons fresh marjoram, chopped finely
4 ounces smoked mozzarella cheese
Freshly grated Parmesan cheese
Extra virgin olive oil

Combine two pieces of dough by working together to form one large ball. Set dough aside and let rest for 10-15 minutes. On floured surface, roll the dough into short log and divide into three equal pieces. Form each of three pieces into smaller balls of dough; using fingers, spread out dough into flat pieces about 12 inches in diameter.

For first pizza, drizzle top of the dough with 1 tablespoon extra virgin olive oil. Sprinkle with salt and pepper. Slice partially cooked potato and arrange over dough. Sprinkle potatoes with chopped rosemary and additional salt and pepper, to taste. Top with 2-3 tablespoons freshly grated Parmesan cheese.

Pizza II: Again, brush top of dough with olive oil and lightly sprinkle with salt and pepper. Thinly slice fresh mozzarella cheese over top of oil. Arrange tomatoes over cheese; sprinkle with salt and pepper. (If not using imported plum tomatoes, sprinkle dash of sugar over domestic tomatoes.) Sprinkle pizza with prosciutto, Parmesan and shredded fresh basil. Lightly drizzle olive oil over all.

Pizza III: Earlier, bake onion in preheated 350-degree oven for 45 minutes. Brush top of dough with olive oil and lightly sprinkle with salt and pepper. Remove tough stems from mushrooms and cut into slices about 1/4-inch thick. Season with marjoram, salt and pepper to taste. Saute mushrooms in olive oil until soft, about 2-3 minutes. Peel baked onion and dice into 1/2-inch pieces. Spread onions and mushrooms over pizza. Top with slices of smoked mozzarella.
Bake pizza in 425-degree oven for 10-12 minutes or until crusts are golden brown and toppings are hot.