2 or 3 medium waxy red or white potatoes, about 1 pound, peeled and sliced
Salt
1 Pizza Dough
4 tablespoons extra-virgin olive oil, plus more for greasing the baking sheet (and your hands if necessary)
1 tablespoon or more minced fresh rosemary leaves

Preheat the oven to 500 degrees F.

Cook the potato slices in boiling salted water to cover for 3 to 5 minutes, until they are just beginning to become tender. Drain well.

Oil a baking sheet, then press dough ball into a flat round directly on the oiled sheet. Let the round rest a few minutes, this will relax the dough and make it easier to roll out. Then pat out the dough, as thinly as you like, oiling your hands if necessary.

Top the pizza with the potatoes, 4 tablespoons olive oil, and plenty of rosemary. Slide the baking sheet into the oven and bake from 6 to 12 minutes, depending on the oven heat, until the potatoes begin to brown and the olive oil sizzles.

 

From How to Cook Everything by Mark Bittman, 1998