POTATO, SAGE, AND ROSEMARY PIZZA

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POTATO, SAGE, AND ROSEMARY PIZZA Add a salad and your meal is set. Or serve

small squares for an appetizer.

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

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.

 

Makes 4 main-course servings.

 

 

 

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