Yet again, another example of less is more. There is room for only one star on this pizza, and that is the humble potato. Topped on homemade pizza dough, and you have a match made in heaven! Drizzle some olive oil and some freshly torn rosemary from the garden and 'eccola' (here it is)! The potato remains supple in the centre whilst inheriting all the flavours, and the dough has a crispy crunch. This is perfect snack food, in fact you will find many a 'pizzeria' in Italy selling this by the slice.
What you need:
Ingredients from pizza dough recipe
three medium size potatoes
two sprigs fresh rosemary
1/2 cup extra virgin olive oil (roughly)
salt and cracked black pepper
How to make:
1: Make the pizza dough (refer to pizza dough recipe)
2: Peel, then boil the potatoes in hot salted water for roughly twenty minuets (until tender)
3: Let potatoes cool slightly, then slice finely
4: Drizzle a generous amount of olive oil on a large rectangular baking pan
5: Roll the pizza dough to fit oven pan, generously coat the dough with olive oil (use garlic oil if desired- refer to garlic oil article)
6: Layer the potatoes by slightly overlapping until the the surface is covered
7: Top with a little more olive oil, then roughly tear rosemary on top, then salt and pepper
8: Bake in a pre-heated 200 degree oven for roughly twenty minutes, or until pizza base is crispy
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