Thin Crust Pizza with Rosemary, Potatoes & Cream Sauce

Paper thin slices of potato and grated fresh gruyère and american cheese and a special cream sauce that are layered on top of a thin pizza crust, and the whole thing is adorned with fresh rosemary leaves, some sea salt and ground black pepper & finally a drizzle of olive oil. A slice of heaven for potato lovers just like me!!🙊

🍽 S E R V I N G S

2 Large Pizzas

INGREDIENTS:

FOR CRUST

2 1/4 tsp active dry yeast

1/2 tsp granulated sugar

1 cup warm water

1 tsp salt

2 tbsp olive oil

1 1/2 cups all purpose flour

1 cup whole wheat flour

1 tsp Italian seasoning mix(oregano, chili flakes, garlic powder, rosemary, thyme)

FOR TOPPING

2 yukon gold potatoes

4 tsp olive oil

1 spring or 2 tbsp of fresh rosemary

1 cup american cheese and gruyère cheese

salt and pepper to taste

FOR CREAM SAUCE

3 tbsp unsalted butter

2 cloves garlic, minced

2 tbsp all purpose flour

1 cup heavy cream

1/2 tsp salt

1/8 tsp freshly ground black pepper

1/4 tsp Italian seasoning

WORKING THE MAGIC:

PREPARE THE POTATOES

Using a mandolin slicer or food processor, slice the washed and dried potatoes very thinly and pat the sliced of potatoes dry with paper towels ands add a tbsp of olive oil, salt and pepper and set aside.

MAKING THE CREAM SAUCE In a saucepan, melt the butter over medium-low heat. When butter melted, add minced garlic and stir for 20 seconds.Add the flour and cook, whisking constantly for 2-3 minutes and do not let the mixture brown.

Slowly whisk in the heavy cream and bring just to a simmer, whisking frequently.

Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency for about 5 minutes.

Remove from the heat and whisk in the salt, pepper, and Italian seasoning and set aside.

MAKING THE PIZZA DOUGH

Preheat oven to 450F/225C. Lightly grease a pizza baking sheet and set aside.

In a large bowl, mix together the yeast, sugar, and warm water and allow to sit for 10 minutes until foamy.

Stir the olive oil and salt into the yeast mixture. Then mix in the flour 1/2 cup at a time until the dough has started to pull away from the sides of the bowl.

If you are not using a stand mixer, place the dough onto a lightly floured surface and knead for 5 minutes until smooth.

Shape the dough into one ball, and slice in half evenly. At this point you can roll out both balls of dough for two large pizzas or store the remaining dough in the refrigerator for up to a week.

Roll the dough out to 1/4 inch thickness on a lightly floured surface and transfer to greased pan.

Apply 4 tbsp of cream sauce and start layering the potato slices over the pizza dough in the pan until all the dough is covered.

Drizzle with a tbsp of olive oil. Spread carefully and evenly over the potatoes using a brush.

Sprinkle 2 tbsp of fresh rosemary and cheese evenly on the pizza.

Place the pizza in the oven and baking for 10-12 minutes until crust is golden and crispy, and cheese is melted.

Remove the pizza from the oven and cut into slices; serve hot, warm or cold.

This pizza is so delicious, you won't even want to think about how you have been missing out all these years!!

Buon appetito!

TIP:This pizza reheats really well, just place it back on a tray into a 400F/200C oven for about 4-5 minutes.