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Title: Classic Potato Pizza With Fresh Rosemary
Categories: Pizza, Vegetarian
Yield: 1 Pizza

3 c Water; lukewarm
4 ts Kosher salt
1 lb Gold potatoes; up to 1-1/2
-lb
2 tb Extra-virgin olive oil; plus
-more for drizzling
Freshly ground black pepper
1/2 sm Yellow onion; minced
1 tb Fresh rosemary; chopped;
-plus some whole leaves for
-garnish
1 Pizza dough ball (14 to 16
-oz)
3 tb Parmigiano-Reggiano cheese;
-finely shredded (optional)

Preparation time: 40 minutes
Cooking time: 10 minutes

Based on an Italian classic, this pizza is topped with thinly sliced
potatoes, olive oil, rosemary, and Parmigiano-Reggiano cheese. Leave
off the cheese to make this a vegan pizza everyone will love!

In a large bowl, whisk together the water and salt until the salt is
completely dissolved.

Use a mandoline slicer or the slicing side of a box grater to slice
the potatoes paper thin. Place the sliced potatoes in the bowl of
salted water and press them down so they are fully submerged. Set
aside to soak for 30 minutes to 1 hour.

Preheat the oven to 500°F. If you're using a baking stone/steel,
place the stone/steel in the bottom third of the oven before you
start preheating.

When the potatoes are done soaking, drain them in a colander and pat
them dry with paper towels or a clean kitchen towel.

Place the potato slices in a large bowl. Add the 2 tb of olive oil,
the minced onion, a few grinds of black pepper, a large pinch of
salt, and the chopped rosemary. Use your hands to gently toss
everything together until the potatoes are evenly coated and the
seasonings and onion are evenly distributed.

Stretch or roll out the pizza dough to a 12- to 14" round (or a 10x14"
rectangle, for a classic Roman-style pizza). Transfer the dough to an
oiled baking sheet or a lightly floured pizza peel (if using a baking
stone/steel).

Spread the potatoes in an even layer on top of the dough, making sure
the potato slices go all the way to the edges of the dough. Sprinkle
with another pinch or two of salt and a grind or two of black pepper.

Transfer the pizza to the oven and bake for 10 to 15 minutes, until
the bottom of the crust is evenly browned and the potatoes are tender
and beginning to brown in spots.

Remove the pizza from the oven. Drizzle with olive oil, season with a
pinch of salt, and scatter on the whole rosemary leaves. Finish with
the finely shredded Parmigiano-Reggiano cheese, if using. Slice and
serve.

Recipe by Peggy Paul Casella

Recipe FROM:
<https://www.thursdaynightpizza.com/italian-potato-pizza/>

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