Based on an Italian classic, this pizza is topped with thinly sliced potatoes, olive oil, rosemary, and Parmigiano-Reggiano cheese. Leave off the cheese to make this a vegan pizza everyone will love!
Equipment
Mandoline slicer or box grater
Rolling pin (optional)
Large rimmed baking sheet or baking stone/steel
Pizza peel (optional)
Ingredients
3 cups lukewarm water
4 teaspoons kosher salt
1 to 1½ pounds small to medium-size gold potatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
½ small yellow onion, minced
1 tablespoon chopped fresh rosemary, plus some whole leaves for garnish
1 (14- to 16-ounce) ball pizza dough (such as 1-Hour Pizza Dough, Overnight Pizza Dough, Neapolitan Style Dough, or Sourdough Pizza Dough)
3 tablespoons finely shredded Parmigiano-Reggiano cheese (optional)
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