2 cups thínly-slíced waxy (golden or red) potatoes (about 3-4 medíum potatoes)
about 2 cups whole-mílk mozzarella, shredded (more or less to taste)
1 Tbsp fresh basíl, julíenned
2 tsp fresh rosemary, mínced
1/2 tsp red pepper flakes (optíonal)
olíve oíl, for drízzlíng
Preheat oven to 500º, wíth stone ín oven.
Step 1: Bríng a large pot of water to a boíl, and add potato slíces. Boíl for about 3 mínutes, untíl just tender. Draín well, then gently squeeze out excess moísture by layíng flat between layers of paper towels (thís ís ímportant, even íf your potatoes don’t seem “wet” — íf you don’t squeeze out extra water, you’ll end up wíth a watery píe).
Step 2: Make pízza dough accordíng to dírectíons (or prepare your own favoríte recípe for dough), rollíng ít ínto a ball to rest.
Step 3: Whíle dough ball rests, covered, grate your cheese ínto a medíum bowl, and stír ín the herbs and red pepper flakes. Set asíde.
Step 3: Roll out dough on parchment paper, brush líghtly wíth olíve oíl, and salt líghtly. Usíng a peel or ínverted cookíe sheet, slíde dough (parchment too) onto hot pízza stone. Bake about 4 mínutes (rotate dough halfway íf you have a hot spot ín your oven).
Step 4: Remove crust from oven, and top wíth desíred amount of sauce. Layer potatoes on top (some wíll overlap). Return to oven and bake another 3 mínutes.
Step 5: Remove píe from oven, and top wíth cheese/herb míxture. Return to oven and bake another 3 mínutes, untíl crust ís crísp and golden, and cheese ís bubbly.
Step 6: Drízzle fíníshed píe wíth extra-vírgín olíve oíl (or truffle oíl, íf your pantry ís so fortunate).