I finally got around to harvesting my rosemary recently and decided to try to recreate one of our favorites from Jules – the Veggie #3: sliced roasted organic potatoes, sour cream, parmesan, rosemary, scallions, mozzarella. I have to say, my homemade version was spot on. So, so good. We inhaled it and it even reheated well the next day for lunch.
Roasted Potato and Rosemary Pizza
Inspired by Jules Thin Crust
3-4 medium Yukon gold potatoes, scrubbed clean
4-6 sprigs fresh rosemary, leaves finely minced
1 lb. pizza dough
flour, for dusting as you roll out the dough
grated pecorino cheese
2 cups grated mozzarella cheese
half-and-half or milk
scallions, finely chopped (optional)
Preheat the oven to 350 degrees.
Slice the potatoes about 1/4-inch thick. Drizzle a large baking sheet with about 1 tablespoon olive oil. Arrange the potato slices on the baking sheet. Drizzle with more oil, about half the rosemary and a good sprinkling of garlic salt. Place the baking sheet in the oven and cook for 20 minutes.
Once the potatoes are done, remove from the oven and set aside until you’re ready to top the pizza. Place a pizza stone on the middle rack of your oven and increase the oven temperature to 500 degrees.
Sprinkle a square of parchment paper the size of your pizza stone with flour and roll the dough into a 14-inch round. Top with some grated Pecorino cheese and then the mozzarella. Arrange the potato slices on top of the cheese, then sprinkle with the remaining rosemary and some more garlic salt.
Transfer the parchment paper to the preheated baking stone and bake for 10-12 minutes or until bubbling and golden brown.
While the pizza is cooking, put some sour cream into a squeeze bottle and thin it with half-and-half or milk. When the pizza is done cooking, remove it from the oven and drizzle with the sour cream sauce. Top with freshly chopped scallions, if desired.