This is a simple pizza, but extremely satisfying, and surprisingly light given that you are putting potatoes on pizza dough. I use an inexpensive Japanese mandolin to get super thin slices of potato, but I’ve also tested it using my chef’s knife to cut thin slices and the recipe works just as well. Use very good olive oil to get the most flavor, and more than you think you need. A drizzle at the end when the pie comes out, and a fresh smattering of cheese amps up the flavor. Serve it cut into small wedges or squares as an appetizer, or alongside a soup or salad for a main course.
- 1 10-11 ounce dough ball
- 4-5 small potatoes about 6 ounces
- 3 garlic cloves thinly sliced
- 1 tablespoon chopped fresh rosemary
- ½ cup grated pecorino romano or parmigiano-reggiano
- kosher salt and black pepper
- extra virgin olive oil
Preheat your oven to the hottest setting, usually about 500 degrees, and place your pizza stone on the bottom if using. Otherwise oil a baking sheet.
2.. Shape your pizza dough using your hands to stretch it into a rough circle about 10-12 inches in diameter. Place it on a pizza peel coated with cornmeal or semolina flour (or regular flour if you don’t have those. You could also liberally flour your wood board and use that if you don’t have a peel). Place the potatoes on in one layer, slightly overlapping on the edges, then scatter the garlic and rosemary over top. Liberally sprinkle with the salt and black pepper, then drizzle with about 1-2 tablespoons olive oil. Top with half the cheese.
Take your pizza to the oven, and placing the peel toward the back of the stone, shake it gently until the pizza starts to come loose, then slide it away and close the oven quickly. When the pizza is browned, about 8 minutes in a 500 degree oven, remove and drizzle with more olive oil and top with the remaining cheese. Serve immediately.
Try with the Dog Point Sauvignon Blanc ’17.