– courtesy Culaccino Bar & Kitchen, Burlington
Potato Pizza
12 oz pizza dough
1 piece Fiori di Latte cheese (fresh mozzarella or bocconcini cheese)
1 russet potato
1 cup olive oil
1 garlic clove
½ cup sundried tomatoes
1 sprig rosemary (finely chopped)
Preheat oven to 500° F.
Stretch pizza dough until it's approximately 12-inches in diameter.
Mince garlic clove and combine with olive oil, using a pastry brush spread garlic oil mixture over pizza. Slice potatoes 1/16-inch thick using a mandoline, then spread potato slices over pizza as to cover the entire dough leaving only the crust exposed. Tear mozzarella by hand and place over pizza.
Top with chopped rosemary and bake until pizza is fully cooked. Place sundried tomatoes and remaining oil in a food processor until smooth.
When pizza has cooled, garnish it with sundried tomato drizzle.