Recipe

Two-potato Pizza With Olives And Garlic Recipe

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Ingredients

Coarse sea salt
5 large garlic cloves, halved lengthwise
Pinch of crushed red pepper
1 scallion, white & light green parts, thinly sliced
1/4 c plus 2 1/2 tbsps extra-virgin olive oil
1 large Yukon Gold potato (3/4 lb), peeled & cut into 1/2-inch dice
1 large sweet potato (1 lb), peeled & cut into 1/2-inch dice
1 lb pizza dough, at about room temp
1 c green & black brine-cured olives (6 oz), such as Picholine, Calamata & Gaeta, pitted
Three 6-inch rosemary sprigs
All-purpose flour, for dusting

Directions

Step #1 Preheat the oven to 500°.
Step #2 Preheat a pizza stone or oil a large baking sheet.
Step #3 On a floured surface, roll or stretch the dough to an 8-inch round; let this stand for 10 mins.
Step #4 Roll or stretch the dough to a 13-inch round.
Step #5 Transfer to a floured pizza peel or rimless cookie sheet.
Step #6 Heat 1/4 c of the olive oil In a large-ish nonstick skillet until shimmering.
Step #7 Add all of the sliced potatoes & cook over moderately high heat, turning every once in awhile, until barely tender, about 10 mins.
Step #8 Add the garlic & rosemary & cook, shaking the skillet, until the garlic is golden & the potatoes are golden brown, about 10 mins longer.
Step #9 Remove the rosemary sprigs & garlic.
Step #10 Pick off the rosemary leaves & add to the potatoes.
Step #11 Transfer the garlic to a mini-processor.
Step #12 Add the olives & scallion & pulse until finely sliced.
Step #13 Scrape the mixture into the skillet, toss with the potatoes & season this with sea salt & crushed red pepper.
Step #14 Transfer half of the potatoes to a bowl & mash coarsely.
Step #15 Spread the mashed potatoes all over the pizza dough, leaving a 1-inch border.
Step #16 Top with the remaining potatoes & brush the crust with 1/2 tbsp of the olive oil.
Step #17 Slide the pizza onto the hot stone or oiled baking sheet & bake for 10 mins on the stone or 16 mins on the sheet.
Step #18 The pizza is done when the crust is golden brown.
Step #19 Transfer to a rack to cool slightly.
Step #20 Drizzle the remaining 2 tbsps of oil on the pizza & sprinkle with salt.
Step #21 Cut into wedges & serve.
Step #22 Wine Recommendation: The slightly bitter & briny flavors of the tapenade should be contrasted with a refreshing, low-alcohol Riesling or a fruity red.
Step #23 Two good choices are the 1998 Hugel Alsace Jubilee Riesling & the 1995 Bolla Le Poiane Valpolicella Classico.
Enjoy the Two-Potato Pizza with Olives & Garlic recipe

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