Last night Max and I were starving and, to make a long story short, our eyes were too big for our stomachs and I ended up making WAY too much pizza dough. I put the remainder into a zippy bag and by this morning it had doubled in size (crazy yeast getting all crazy!) when trying to decide what to do with the leftovers I came up with this lil gem. It was pretty delicious!
Ok, enough talk here's the recipe:
Total time 40 minutes
-Leftover pizza dough (I make my own but you can pretty much get it anywhere these days)
-1 medium red potato
-A few cloves of garlic (the more the better in my opinion, I used 3)
-2 tablespoons of fresh rosemary leaves
-2 tablespoons of olive oil
-Salt to taste
-Pepper to taste
-Cornmeal or parchment paper so your dough doesn't stick to pizza stone/pan
If using a pizza stone place it in a cold oven and preheat said oven to 425 degrees F. Shape the dough into a large oval and either place on a sheet of parchment paper (if using pizza stone) or on a cornmeal-dusted cookie sheet.
In a large bowl toss thinly sliced potato and garlic cloves with the rosemary, olive oil, salt and pepper. Scatter potato mixture evenly over the dough and drizzle with a bit more olive oil if desired. If using parchment place flat bread and parchment together on pizza stone and bake for five minutes. Then using a spatula, carefully separate flat bread and parchment so that the flat bread can finish cooking directly on the pizza stone. ...If using a cookie sheet just place in oven! Bake until golden brown for a total of 25 to 30 minutes.
We dipped ours in last night's leftover pizza sauce and a balsamic/olive oil combo. Because options are always great.
I think this would also be yum with pine nuts or caramelized onions. Let me know how yours turns out!