New Potato Pizza

I ate a lot of pizza last month, thanks to the handy-dandy pizza dough at Trader Joes. They offer plain, whole wheat, and herbed dough. Stick with the plain. The whole-wheat dough is too heavy and the herbed dough competes with toppings.

Pizza #1 – Caramelized Sweet Onions and Brie. The dough was brushed with olive oil and topped with Brie and two large, sliced, caramelized onions. (I would eat this again!)

Pizza #2 – Spinach and Feta. The dough was topped with tomato sauce, sautéed onions and spinach, sun dried tomatoes, and feta. (Kind of ordinary. Take it or leave it.)

Pizza #3 – New Potato, Port-Salut, and Rosemary. The dough was brushed with olive oil and topped with thinly sliced new potatoes, Port-Salut, and rosemary. (The winner! This one is dinner party worthy. I was very sad when the leftovers were gone.)

New Potato Pizza

pizza dough
5-8 new potatoes, thinly sliced
2 tablespoons olive oil
1 garlic head, roasted and mashed
3 sprigs fresh rosemary
6 ounces Port-Salut cheese, diced or sliced
salt and pepper to taste

• Slice potatoes and boil for 5 minutes or until just done.
• Mix olive oil, garlic, and rosemary in a large bowl.
  
• Add potatoes to bowl with olive oil mixture. Toss to coat.
• Top pizza dough with cheese, potato mixture, and season to taste.