I have been wanting to try this pizza ever since I saw a picture on Jim Lahey's site for Pizza Patate. While reading (ogling), Tastespotting recently, I loosely based my recipe on The Italian Dish Blog. Her blog is gorgeous, I just love it.
But I wanted to add cheese to mine, because I can't imagine any pizza not having cheese. And decided to add goat cheese. I also added minced garlic to the olive oil spread on the dough. It's just a habit I have with pizza, garlic and olive oil. I love the stuff.
When I make this pizza again, I'll add a milder cheese instead. And I'll remember to sprinkle good parmesan cheese before it goes in the oven. It's still a darn good pizza, whichever way you slice it!
Potato, Goat Cheese and Rosemary Pizza
1 lb. store bought pizza dough (thawed)
3 oz. goat cheese, crumbled
2 medium yukon gold potatoes
1 large clove of garlic, minced
2 T. fresh rosemary, chopped
5 T. olive oil, divided
1 T.kosher salt
1 tsp. black pepper
With a mandoline, cut potatoes to 1/16". Sprinkle with the salt and place in a bowl, cover with cold water. Set aside for 1 hour.
In a small bowl, place minced garlic and 3 T. of olive oil.
Preheat oven to 500 degrees F.
When potatoes are ready, sqeeze potatoes dry with towels, either paper or kitchen. In a large bowl, place potatoes, rosemary, salt and pepper, toss 2 T.with olive oil.
Sprinkle 1 T. cornmeal in a half sheet pan, set aside.
Stretch or roll out dough, until it's almost as large as your half sheet pan. Spread the oil/garlic mixture on top of dough. Take potato mixture and spread all over the top of the pizza, pretty evenly. Sprinkle goat cheese on top of potatoes.
Don't worry that potatoes go over the edge of the crust, they are just fine this way.
Pizza is ready for the oven. Place on top rack in your oven for 8 minutes. Turn pizza and check crust, place back in bottom rack of oven for 4 more minutes. Check for golden brown edges, and cooked crust underneath. Pizza may take another minute or two.
Remove from oven:
Slice and enjoy ~