Roasted Purple Potato Pizza with Ricotta and Rosemary

By johnandelana • March 15, 2011 • 3 Comments

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Author Notes: This is a make-at-home pizza recipe with fresh, seasonal ingredients. I bought the purple potatoes as well as the rosemary from the Farmer's Market (Union Square, NYC).

The ricotta cheese was a truffle salt variety I made myself from this recipe: http://johnandelana.wordpress.com/2011/02/16/get-your-own-how-make-your-own-ricotta-cheese/

The dough I obtained from Eataly (23rd and 5th Ave in NYC). Usually, I make my own dough, but I was taste tasting some store-bought examples in this case.

Here is the link to recipe on my site: http://johnandelana.wordpress.com/2011/02/18/experiments-in-pizza-featuring-eataly-dough/
- johnandelana

Serves 1-2

8 small purple potatoes
1/2 cup fresh ricotta cheese
1 sprig Fresh Rosemary - chopped
2 pinches Truffle salt
2 tablespoons olive oil
1/4 cup water

Slice your potatoes
Heat 1 tablespoon olive oil in a frying pan over medium heat. Place your sliced potatoes in the pan and and a pinch of salt. Toss to coat with oil and salt, and let the taters heat up.
Add 1/4 cup of water to steam them a bit and some fresh chopped rosemary. Simmer until tender (you will be able to easily pierce them with a knife.
Spread the ricotta cheese on your stretched out pizza dough. Top with the potato mixture. Drizzle with a little olive oil, and add some more rosemary if you like.
Bake in the oven at 500 degrees (on a pizza stone, preferably) for about 10 minutes.