Ingredients
Directions
In lower third of the oven place a pizza stone and preheat to 500 degrees F. Let the stone heat for half an hour before baking pizzas.
Let pizza dough come to room temperature. On a floured surface, form dough into two large balls and collect the sides. Tuck them under to create a smooth outer surface. Cover the dough with a towel and let it rest for 20 minutes.
In the meantime, blanch potato slices in boiling water until just cooked through, between 1 to 2 minutes. Drain and let cool just a little bit before you dry the slices with paper towels. Coat them with a little bit of olive oil, pinch of salt and Italian seasoning.
Dust a wooden peel with cornmeal or flour. With floured hands, press the dough with your fingertips and form a flattened disk. Lift the dough up and with the help of your knuckles stretch and thin-out the dough into a circle with a 12 inch diameter. Carefully preserve the edge of dough to get a light, chewy crust. Carefully position dough onto prepared wooden peel.
With the help of a spoon, spread an even layer of pesto onto the dough. Top with a layer of grated provolone or mozzarella cheese and slices of potatoes and roasted garlic cloves. Season with a pinch of red pepper flakes and salt. Lightly brush crust with a little bit of leftover garlic or olive oil to help the crust brown.
Slide the pizza onto preheated stone and bake until the crust is golden and the cheese is bubbly, about 6 to 7 minutes. Remove the pizza from oven and let it rest for 5 minutes before slicing.
Ingredients
Directions
In lower third of the oven place a pizza stone and preheat to 500 degrees F. Let the stone heat for half an hour before baking pizzas.
Let pizza dough come to room temperature. On a floured surface, form dough into two large balls and collect the sides. Tuck them under to create a smooth outer surface. Cover the dough with a towel and let it rest for 20 minutes.
In the meantime, blanch potato slices in boiling water until just cooked through, between 1 to 2 minutes. Drain and let cool just a little bit before you dry the slices with paper towels. Coat them with a little bit of olive oil, pinch of salt and Italian seasoning.
Dust a wooden peel with cornmeal or flour. With floured hands, press the dough with your fingertips and form a flattened disk. Lift the dough up and with the help of your knuckles stretch and thin-out the dough into a circle with a 12 inch diameter. Carefully preserve the edge of dough to get a light, chewy crust. Carefully position dough onto prepared wooden peel.
With the help of a spoon, spread an even layer of pesto onto the dough. Top with a layer of grated provolone or mozzarella cheese and slices of potatoes and roasted garlic cloves. Season with a pinch of red pepper flakes and salt. Lightly brush crust with a little bit of leftover garlic or olive oil to help the crust brown.
Slide the pizza onto preheated stone and bake until the crust is golden and the cheese is bubbly, about 6 to 7 minutes. Remove the pizza from oven and let it rest for 5 minutes before slicing.
