Rosemary and Potato Pizza


Rosemary Potato Pizza

1 recipe no-knead crusty bread dough

2 medium size red potatoes (or whatever potatoes you have on hand)

Olive oil

fresh rosemary

fresh thyme

salt and pepper

 

For the sauce you will need:

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoons fresh thyme leaves

1/3 cup Chardonnay (or white wine)

1/4 teaspoon salt

pinch ground white pepper

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon (no MSG)
 

2 cups grated Mozzarella cheese

 

 

Preheat oven to 180 degrees.  Line a baking sheet with foil.  Drizzle with about 1 tablespoon olive oil.  Sprinkle with salt and fresh ground pepper.  Slice the potatoes about 1/8-inch thick and arrange on the baking sheet.  Place in oven and bake for 20 minutes or until potatoes are just beginning to brown.  Remove from oven and set aside until ready to use.

To make the sauce:

Melt 1 tablespoon butter in a small sauce pan over medium heat.  Add shallot, garlic and thyme.  Cook stirring until mixture is light brown.  Add salt, white pepper, chardonnay, lemon juice and chicken base.  Cook until the mixture is reduced to 1/4 cup.  Turn off the heat and whisk in butter 1 tablespoon at a time.  Whisking well after each addition.

To assemble the pizza:

Divide dough in half.  Carefully form into a circle and place on a pizza peel that has been dusted with cornmeal.  Spread half of the sauce over the pizza. Layer with mozzarella cheese, potato slices and fresh rosemary and thyme.

 

 Well oil the baking sheet before placing pizza on it.  No need to preheat the baking sheet.  Bake in at 250 degrees

 

Makes 2 pizzas (10 - 12 inch)