Roasted Potato Pizza

Directions

1. White Sauce
2. In a heavy bottom sauce pan, melt butter on medium heat.
3. Add all-purpose flour and keep stirring with a whisk for about 2 minutes. You will start noticing a change in color of the flour.
4. Slowly add milk while continuing whisking.
5. Constantly whisk the mixture until it thickens a bit. Then turn off the heat.
6. Add garlic salt or regular salt and oregano. And set aside.

1. Roasted Rosemary Potatoes [and assembling the pizza]
2. Pre-heat the oven at 375º F.
3. Toss the potatoes, onions and 5 tbsp EVOO in a mixing bowl and add rosemary, salt, and black pepper.
4. Line a cookie sheet with parchment paper or aluminum foil and spread the potato & onion mixture on the cookie sheet.
5. Bake for about 15 minutes. Toss the potato slices around half way through.
6. Once they’re done, you can set them aside.
7. ASSEMBLING THE PIZZA
8. Pre-heat the oven at 350º F.
9. Place naans on a lightly floured pizza pan.
10. Drizzle some EVOO on the naan so they don’t get dry.
11. Spread the white sauce evenly on each piece of naan.
12. Spread the shredded cheese mixture.
13. Lay the potato & onion mixture over the sauce.
14. Bake for 15-20 minutes.
15. Let them cool for a minute before cutting slices.
16. You can top it with capers or crushed red pepper.