Ingredients

The following ingredients have 4 Servings
  • 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
  • 1/4 cup plus 1 to 2 Tbs. olive oil, plus more for drizzling (optional)
  • Salt and freshly ground pepper, to taste
  • 1 garlic head, roasted
  • 1/2 batch <a href="http://www.williams-sonoma.com/recipe/sicilian-style-pizza-dough.html"><b><u>Sicilian-Style Pizza Dough</u></b></a>
  • Cornmeal for dusting
  • 2 cups grated fontina cheese
  • 1 Tbs. fresh rosemary leaves

Instruction

  • Preheat an oven to 425ºF.
  • In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.
  • Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.
  • Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.
  • On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.
  • Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.
  • Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.