A good, fluffy potato is a surprisingly delicious pizza topping. Try it with garlicky greens and a flurry of rosemary. The pros stretch the dough for you, so all you need to do is top and bake.
What You Get
Smoked mozzarella cheese
Par-baked pizza crust
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 10 minutes
Total Time: 20 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven.
Thinly slice the shallot. Tear half of the smoked mozzarella into pieces, reserving the rest for another use. Take a small sprig of rosemary, strip the leaves, discard the woody stem, and chop the leaves.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle with about ¼ cup of the shallot. Scatter with the smoked mozzarella and sautéed greens. Crumble the potatoes over the top. Sprinkle with the rosemary leaves. Drizzle the whole pizza with olive oil and sprinkle with salt. Gently shimmy the pizza from the cardboard directly onto the oven rack and bake until bubbly and golden, 8 to 12 minutes.
Using a clean towel or the cardboard, carefully transfer the pizza to a cutting board. Finish with another drizzle of fresh olive oil and a sprinkle of chile flakes, if you want some heat. Cut the pizza into wedges and serve warm.