Here’s Places and Spaces by Donald Byrd.
(enough for two largish pies)
1 t yeast
1 t sugar
1/2 cup warm water
3 cups flour
lots of freshly ground black pepper
1 t salt
1/3 cup olive oil
Combine the yeast, sugar and half a cup warm water in a small bowl, and leave in a warm place for about ten minutes to get foamy.
In a large bowl combine the flour, pepper, and salt. Make a well in the center and add the yeast mixture and the olive oil. Stir well, and add enough warm water to form a soft dough. You want it to be as wet as it can that you can still comfortably knead it. Knead for about 5 minutes until soft and elastic. Put about 1 tablespoon of olive oil in a large bowl. Roll the dough in this so that it’s evenly coated. Cover the bowl with a damp cloth and set aside for two to five hours, till it’s doubled in size.
THE SWEET POTATOES AND SHALLOTS
3 or 4 largish sweet potatoes, peeled and cut into 1/3 inch dice
4 shallots, minced
2 cloves garlic, skin still on, but pierced
olive oil to coat (a few tablespoons)
2 t balsamic
Preheat the oven to 425. Toss the potatoes and shallots with the olive oil and balsamic. Spread them in a single layer on a baking tray and roast until browned and crispy. About 20 minutes. Watch closely that they don’t burn. Set aside.
1 cup crumbled goat cheese
1 cup grated sharp gouda
2 cups grated mozzarella cheese
fresh oregano, fresh lemon thyme
4 t capers
large handful grape or cherry tomatoes, halved
Lightly oil to pizza pans or cookie sheets. Divide the crust into two, and roll or stretch each to fit the pans…I tend to press down with my palms to flatten out the dough, rather than roll it out, for pizza.
Let the dough rest while you preheat the oven to 450.
Place the pans in the oven and cook for five or ten minutes till they’re still pale but they’re firm to the touch and they lose their shine.
Remove from the oven. Mush the roasted garlic clove and spread one over each pizza. Sprinkle the cheeses over that to form an even distribution. Spread the potatoes and shallots evenly over the cheese, and the tomatoes and capers over the potatoes. Sprinkle herbs over everything.
Cook until the crust is golden and the cheese is starting to bubble and turn brown–about fifteen minutes.
Slice and serve.