1 pound pizza dough
2 teaspoons olive oil, divided
1 shallot, sliced
¼ cup shredded part-skim milk mozzarella cheese
2 small potatoes of your choice, preferably a firmer variety
¼ cup crumbled gorgonzola or blue cheese
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste
Wash potatoes and pat dry. Microwave the whole potatoes for 2-3 minutes until soft enough to handle but firm enough to cut so they won’t crumble. Cut into ¼ inch-thick slices.
Heat half the olive oil in a skillet over medium heat; add shallots; cook 4-5 minutes until slightly browned.
Preheat oven (see temps below). Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper (if using a stone) or to a parchment lined baking sheet. Brush dough lightly with remaining olive oil. Place a thin layer of shredded mozzarella on the dough, then arrange potato slices on top. Season well with salt and pepper. Add crumbled gorgonzola or blue cheese, and lightly press it down with your hands.
For a pizza stone, bake at 500 degree for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.
For a baking sheet, bake at 450 for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Let it cool for a couple of minutes before slicing.
Before serving, sprinkle pizza slices with chopped fresh rosemary and a bit more fresh ground black pepper.
TIP: Boiling the potatoes makes them too moist which leads to a soggy crust. Ugh. Microwaving or baking them are better bets. Also, adding the fresh rosemary after removing the pizza from the oven helps to maintain its color and flavor.
