Potato Pizza with Fresh Rosemary, Thyme and Mozzarella

Potato Pizza with Fresh Rosemary, Thyme and Mozzarella

8 ounces baby Yukon Gold potatoes
salt
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 1/2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
fresh ground black pepper
1/2 cup pizza or marinara sauce
6 ounces fresh mozzarella, thinly sliced

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a medium saucepan, add potatoes and enough water to cover - season with salt. Bring to a boil - reduce heat and simmer just until tender when pierced with a knife. Drain well, then set aside to cool. When cool, slice potatoes about 1/4" thick.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust, uncooked-side down, onto a wire rack.

Add pizza sauce on top, then spread evenly over the crust, leaving a 1/2" border around the edges.

In a medium bowl, stir together oil, rosemary and thyme - season with salt and fresh ground black pepper. Add potato slices and gently toss to coat. Arrange potato slices over the crust. Place sliced mozzarella in the open spots between the potatoes, then scatter any leftover cheese on top.

Slide pizza back onto the stone and bake until the cheese has melted and the crust is crisp, about 7 to 12 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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