potato and rosemary pizza

By Thursday, October 29, 2009 , , , ,

Here's what we ate last Sunday — a great use for all those potatoes we have from our CSA! Note: we added the red pepper flakes after baking so Pickle could eat it too.

Potato and Rosemary Pizza
Serves 2 adults, one hungry bambino, with leftovers

3 tablespoons extra-virgin olive oil
12 ounces (roughly 2 medium sized potatoes) unpeeled, scrubbed-clean Yukon Gold potatoes, sliced into very thin rounds — I used a mandoline
1 recipe Sarah's pizza dough
2 sprigs of fresh rosemary, chopped finely
2 garlic cloves, chopped finely
1/4 teaspoon dried crushed red pepper
1 cup grated whole-milk mozzarella cheese (about 4 ounces)

Preheat oven to 450°F. Heat oil in large, heavy skillet over medium heat. Add potato slices in single layer (you will have to do several batches). Sauté until just tender, about 1-2 minutes. Drain on paper towel to cool briefly.

Once your dough is rolled out to your preferred size, place on a cornmeal-dusted pan. Then, layer potato slices, leaving 3/4-inch plain border. Sprinkle with rosemary, garlic, and crushed red pepper. Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 15 minutes. Using metal spatula, loosen crust from sheet, if needed. Slide onto a board and cut into pieces; serve.

Happy eating, -s.

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