Potato, Garlic, and Rosemary Pizza
From “Wine Bar Food: mediterranean Flavors to Crave with Wines to Match”. Cathy and Tony Mantuano.
This recipe consists of subtle flavors with the most comforting of ingredients. Yum!
Makes 2 12-inch pizzas.
1 pound store-bought refrigerated pizza dough (this is key!)
2 medium Yukon Gold potatoes (about 1 1/2 pounds)
2 garlic cloves, thinly sliced
1 pound fresh mozzarella cheese, shredded/chopped
Leaves from 4 fresh rosemary sprigs
Salt and freshly ground black pepper
Prick each potato all over with a fork. bake until tender when pierced with a knife in the widest part (about 1 hour). Remove from oven and transfer to wire rack to cool. Peel the potatoes and coarsely grate them in a bowl. Set aside until ready to use.
While potatoes are baking, cook the garlic chips. Heat the olive oil in a medium saté pan over medim-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove from the pan and set aside on paper towels to drain.
Increase oven temp. to 500ºF. Have ready 2 nonstick cookie sheets or grease 2 regular cookie sheets with olive oil.
Working with on piece of dough at a time (cover the remaining dough with moist kitchen towel until ready to use), flatten the dough on a floured work surface. Carefully stretch the dough out with your hands. Next, gently roll out the pizza dough into 12-inch circle, about 1/8 inch thick. Repeat with remaining ball of dough.
Transfer the dough to cookie sheets and brush with a thin layer of olive oil. Divide the mozzarella, grated potatoes, garlic, and rosemary between the pizzas. Season with salt and pepper. Bake the pizzas until golden brown, 12-15 minutes. Cute into slices and serve
1. Don’t drain the olive oil from the cooked garlic. Instead, use this to spread over the pizza, and really be generous with the olive oil in the pan.
2. Be generous with the rosemary, this adds a lot of flavor.