3/4 pound unpeeled small red new potatoes, thinly sliced
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil
1 recipe pizza dough (see link)
1/3 cup freshly grated Pecorino Romano cheese


1. Preheat oven to 375 degrees F. In a large bowl, gently toss the potato slices, garlic, rosemary, oregano, thyme, salt, pepper and 2 tablespoons of the olive oil until the potatoes are completely coated.
2. Brush 1 tablespoon of the oil on the bottom of a 14 to 15-inch round pizza pan. On a floured surface, roll the pizza dough out into a 16-inch circle, approximately 1/4 inch thick. Place the dough in the pan and roll the edges of the dough under to form a lip around the edge.
3. Brush the remaining olive oil over the dough, making sure not to miss the edges. Arrange the potato slices on the pizza dough, overlapping them like fish scales. Sprinkle the cheese over the top and make for 35 minutes until the edges are golden brown. Cut into wedges and serve hot.

If you don’t have time to make Nick Stellino's pizza dough from scratch, purchase a ball of prepared dough from your local pizza shop.

Potato Pizza
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