Potato, Rosemary & Roasted Garlic Pizza
Prep Time15 mins
Cook Time10 mins
Servings: 1 10-12 inch pizza
- 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.