Potato and Rosemary Pizza

Preparation

• • Place a pizza stone on the middle rack of the oven. Preheat the oven to 500°F (260°C) for 30 to 45 minutes.
  • Meanwhile, place the potatoes and garlic in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 15 minutes or until the potatoes are tender. Drain. Spread out on a baking sheet and let cool.
  • On a work surface, finely chop the garlic cloves and place in a large bowl. Add 2 tbsp (30 ml) of the oil and mix well.
  • Coarsely chop the potatoes and add to the garlic mixture. Season with salt and pepper (see note). Using a spatula, gently toss to coat the potatoes.
  • On a floured work surface, working with one ball of pizza dough at a time, use your hands to press into a 12-inch (30 cm) circle. Lightly flour the dough and transfer to a piece of parchment paper. Top with half of the cheese, half of the potato mixture and half of the rosemary. Drizzle with 1 tbsp (15 ml) of the oil. Repeat with the remaining piece of dough and ingredients.
  • Using a pizza peel or inverted baking sheet, slide one pizza with the parchment paper onto the hot pizza stone. Bake one pizza at a time for 10 minutes or until the crust is golden. Remove from the oven and immediately season with salt and pepper. Cut into slices and serve immediately.