Potato, Gruyere and Rosemary Pizza

Potatoes on a pizza? Who knew?
Recipe from Just Simply Cuisine cooking class, October 2011
– Terry

Ingredients

• Pizza Dough (enough to make a 12″ pizza)
• 1 large potato, russet or yukon gold, peeled and thinly sliced
• 3 sprigs of rosemary, chopped
• ½ cup freshly grated Gruyere cheese
• olive oil
• sea salt

Instructions

1. Preheat grill or oven and pizza stone to 475°.
2. Stretch and roll out room temperature dough and place dough on a lightly floured surface. Sprinkle with salt and drizzle with olive oil.
3. Carefully remove pizza stone from the oven (it’s hot!). Place the stretched dough on top of the pizza stone and roll it to the edges of the stone with a rolling pin if need be.
4. Layer the potatoes from the outside in, leaving very little room for crust, until the entire pizza is covered. Top with grated Gruyere cheese and chopped rosemary.
5. Bake on the bottom shelf of the oven or on the grill for about 10-12 minutes or until desired doneness.

You’ll know when it’s ready by the smell. Enjoy!