Our dinner tonight, Potato-Rosemary Pizetta, fuses a couple of Jeff's favorite foods together - pizza and potatoes! Kind of like a hybrid between a flat bread and a pizza, we modified our favorite homemade pizza dough to use in this sauce-less dish. While the original recipe did come with a recipe for the dough, we took elements from that and married it with ours. Instead of the all-purpose flour that we usually use, we swapped that out for a higher-protein bread flour and kicked up the dough by adding a tablespoon of fresh cracked black pepper and fresh rosemary. Because this is still prepared in the food processor, the dough comes together in a snap!
Once the dough had risen, it was rolled out to to the size of a half sheet pan - it will be quite thin. Transferred to the pan, the dough is then stretched to fit with the edges folded up slightly to form a lip all the way around. At this point, the herb and pepper studded dough is set aside and allowed to rest until the dough looks puffy - you are not really looking for it to double in size. Paper thin slices of a large russet potato are arranged on top, followed by additional fresh rosemary and a smattering of nutty Asiago cheese.
Baked until golden, we easily lifted the thin, crisp crust out of the pan without any bending or breaking when we were ready to serve it. The pairing of potatoes and rosemary was such an excellent combination, while the sharpness from the shower of cheese on top was just enough to heighten the flavors in this dish. You could, of course, use fresh grated Parmesan if you don't happen to have Asiago, but we both thought this nutty cheese brought a little unexpected element that was a nice change of pace.