PIZZA DI PATATE (Pizza with potato topping))

It’s thin, crispy, crunchy and addictive. It’s great hot, cold or at room temperature

       ·         1 lb pizza dough 
·         4 to 5 Idaho potatoes
·         4 to 5 tbsp olive oil
·         1 tsp salt, more or less to taste
·         freshly ground black pepper, to taste 
·         a sprig of fresh rosemary (optional)

            2 tbsp grated cheese (optional)

Preheat the oven to 450 degrees F.

Oil the pan slightly with a tablespoon of olive oil.

Shape the dough into the shape of your pan, then place the dough onto it and drizzle with about a tablespoon or more of olive oil and rub it over the surface.

Slice the washed and dried potatoes very thinly and place in a bowl.

Add enough olive oil to coat each slice and then sprinkle lightly with salt and pepper.

Start layering the potato slices over the pizza dough in the pan overlapping the slices slightly until all the dough is covered.

Drizzle with another 2 tablespoons of olive oil.

Optional: You may add grated cheese and sprinkle some fresh rosemary, if desired.

Bake for 20 to 25 minutes until crisply and golden.

If desired, reset the oven to broil and place the pizza on the top rack to make the potatoes more brown and crispy.

 

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