Potato Pizza with Blue Cheese and Rosemary

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   Note: For this and most pizzas, I use Rees awesome recipe for pizza dough which cooks up crispy, golden and with a lovely hint of olive oil.

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   Find it here on TastyKitchen, in Rees recipe box its titled Basic Pizza Crust.

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   To make the pizzas: 30 minutes before baking, put a pizza stone in the oven and preheat the oven to 500 degrees F.

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   Cut the potato into thin slices using a mandolin (or by hand, making sure they are as thin as possible).

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   Divide the pizza dough into four equal-sized balls.

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   Working with one portion at a time, roll the dough out into an 8-inch circle on a lightly floured surface.

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   Drizzle 1/2 Tablespoon of olive oil over the pizza and top with a fourth each of the rosemary, sliced potato, and blue cheese.

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   And then top with another 1/2 Tablespoon of olive oil.

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   Bake the pizza in the preheated oven until the blue cheese is melted and the crust is golden, about 8 minutes.

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    Take the pizzas out of the oven and drizzle the top of each with a fourth of the heavy cream and a light sprinkling of parmesan cheese.

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    Return the pizza to the oven until the parmesan cheese is melted, about 2 minutes.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.