2011, Recipe 99: Potato, Sage & Rosemary Pizza

Recipe courtesy of Epicurious.com

• 3 tablespoons extra-virgin olive oil
• 12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds

• 1 (13.8-ounce) tube refrigerated pizza dough
• 2 teaspoons chopped fresh rosemary (I used dried)
• 2 teaspoons chopped fresh sage
• 2 garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
• 1/2 cup finely grated Parmesan cheese

 Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly. Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve. 

Results: We both agreed... strange.  Not bad... just strange.  I always roll my pizza out on cornmeal so that was awesome but the potatoes were soft against the crunchy crust.  I don't think I need to eat a pizza with potatoes anymore though.