an unforgetable breakfast pizza

Scale

3 cups bread flour

1 russett potato, roasted, peeled, grated

1- tablespoon sugar

1- teaspoon salt

1 (2 1/4 tsp.) packet instant dry yeast (quick-rise)

2 tablespoons olive oil

1 1/4 – cups lukewarm water

2 tablespoons butter

1 baking apple, peeled, cored, chopped

1/3- cup dried sweetened cranberries

1/3- cup orange marmalade

1/2 cup packed shredded sharp cheddar cheese

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Combine flour, potato, sugar, salt, yeast, olive oil and water in a stand mixer. Mix and knead about 5 minutes or until a soft, smooth dough ball forms.
Place dough in a lightly greased bowl, cover with plastic wrap and let rise 1 ½ hours or place in refrigerator and let rise overnight.
Just before the dough rising time is up heat oven to 425F.
Melt butter in a skillet over medium heat. Add apples, cranberries and orange marmalade; cook, stirring, 3 to 5 minutes or until bubbly and apples are just tender.
Gently punch down dough. On a lightly buttered baking sheet, press down into a 9-inch x 12-inch rectangle. Use your fingers to gently dimple the dough all over.
Spread the apple mixture evenly over the dough leaving a 1/2-inch rim around the edge.
Sprinkle with cheese. Bake 16 to 20 minutes or until crust is golden brown. Slice into wedges.

Keywords: pizza, yeast dough, apple-cranberry