Potato and Rosemary Pizza
Potato and Rosemary Pizza
Submitted by Hanna Bistro, Traverse City
Appetizers
Ingredients
- 4 medium premade pizza dough rounds (any recipe)
- 2-3 medium potatoes
- salt to taste
- Fustini's Rosemary olive oil, for brushing
- 2 6-inch rosemary sprigs, picked and chopped
- 1 cup Asiago or Parmigiano Reggiano cheese, shaved or shredded
- Fustini's White Truffle oil for garnish
Directions
- Preheat oven to 400 degrees. Flatten out pizza rounds into 6-inch circles and place on a lightly oiled sheet pan. Peel and slice potatoes into very thin rounds, salt them and set aside for 10 minutes. Rinse potatoes and pat dry. Arrange potato slices on top of the pizza. Brush with Fustini's Rosemary olive oil and bake 10 minutes. Sprinkle with chopped rosemary and cheese. Bake until the crust is cooked through (about 10 more minutes). Cut pizza and drizzle with Fustini's White Truffle olive oil before serving.
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