Potato and Rosemary with Pecorino

Ingredients

1 clove garlic minces

2 tbsp extra-virgin olive oil, plus more for brushing and dribbling

Kosher salt, to taste

1/2 small onion

1/4 cup grated mozzarella cheese

1 lb. baby Yukon Gold potatoes, sliced paper thin on a mandolin

2 tbsp. minced fresh rosemary

6 slices bacon par cooked and thinly sliced

3/4 cup pecorino romano cheese, shaved

Directions

Place a granite pizza stone in a cold oven and preheat to 500°F. Place a ball of dough on a floured work surface. Roll out the dough and transfer to a floured pizza peel.

Lightly coat top of pizza with oo using pastry brush

In a large mixing bowl, combine the bacon, potatoes, garlic and rosemary.

Add oo, salt and pepper, toss to coat.

Top evenly with one-third each of the mozzarella, potato chunks and rosemary and sprinkle lightly with salt.

Arrange the potato mixture on top of the pizza

Carefully slide the pizza onto the preheated pizza stone. Bake until the crust is browned and the cheese is melted, 8 to 10 minutes.

Using the pizza peel, transfer the pizza to a cutting board, top with one-third of the pecorino romano and drizzle with olive oil.

Notes

William Sonoma Class