Tuesday, May 17, 2005

Calabrese Potato Provolone Pizza

Calabrese Potato Provolone Pizza (Adapted from Canadian Living)

12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
3/4 cup marinara sauce
5 ounce Yukon gold potato (roughly 1 small to medium potato), sliced into paper-thin rounds
3 ounces thinly sliced calabrese sausage
6 to 8 fresh sage leaves, chopped
3 ounces (about 3/4 cup) shredded mozzarella cheese
3 ounces (about 3/4 cup) shredded aged provolone cheese

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

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.

Pour sauce over the dough and spread evenly, leaving a 1/2" border around the edges. Arrange potato slices over the top, then layer on the calabrese sausage. Sprinkle sage evenly over the top, followed by the two cheeses.

Slide crust onto the stone and bake until the crust is golden and the cheese has melted and browned, about 18 to 20 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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