Focaccia Pizza Bianca

By debrcovey

Ingredients

• 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into 3/16"-thick rounds
• 1/4 cup plus 1-2 Tbs. olive oil, plus more for drizzling (optional)
• Salt and freshly ground pepper, to taste
• 1 garlic head, roasted
• 1/2 batch Sicilian-style pizza dough
• Cornmeal for dusting
• 2 cups grated fontina cheese
• 1 Tbs. fresh rosemary leaves

Details

Servings 4

Preparation

Step 1

Preheat oven to 425. In bowl, stir together potatoes and 1-2 Tbs. olive oil to coat; season with salt and pepper. Spread potatoes in single layer on baking sheet; roast until tender and golden, 18-22 minutes. Squeeze pulp from roasted garlic cloves into small bowl; whisk in 1/4 cup olive oil until smooth. Season with salt. Increase oven temperature to 450. Preheat pizza stone in oven according to manufacturer's instructions. On floured work surface, roll out pizza dough into 10" round. Transfer to cornmeal-dusted pizza peel. Top dough with roasted garlic oil, cheese, potatoes and rosemary. Carefully slide pizza onto preheated stone. Bake until crust is browned and cheese is melted, 15-20 minutes. Transfer pizza to cutting board. Drizzle with olive oil.