Add a salad and your meal is set. Or serve small squares for an appetizer.
Recipe information
Total Time
40 minutes
Yield
Makes 4 main-course servings
Ingredients
3 tablespoons extra-virgin olive oil
12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds
1 (13.8-ounce) tube refrigerated pizza dough
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese
Preparation
Step 1
Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.
Step 2
Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.
Step 3
Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.
