Potato, Fontina Cheese, and Fresh Sage Pizza

Many pizzas are more exotic or esoteric than this one, but simplicity of flavors should rule, without too many ingredients. This is my everyday (if I were so lucky) favorite.

When the dough is just right, one can savor the deep, simple satisfaction of biting into it and having its hot, yeast flavors float up one’s nostrils, the ingredients never overpowering the dough. So this pizza is really the foundation for all good pizza, both the simple and the more architectural versions.

Ingredients

  • 1 recipe pizza dough
  • ½ cup coarse cornmeal
  • 4 tablespoons olive oil
  • 1 tablespoon fresh sage leaves, finely chopped
  • 2 large, yellow,waxy potatoes, peeled, sliced (-inch thick)
  • 4 ounces Fontina cheese, thinly sliced
  • 2 tablespoons Freshly grated Parmesan cheese
  • Saltand freshly ground white pepper

Method

Put a sheet pan or pizza stone in the oven and preheat to 500 degrees.

Divide the dough into four equal pieces. Roll each piece into a 6-inch circle. Stretch each circle another 2 inches by turning and pulling it round and round in your hands. The edge should be slightly thicker than the center.

Dust the bottom of the pizza with the cornmeal, brush the top with olive oil, sprinkle with the sage, and then cover the top of the pieces of dough with one layer of potatoes, leaving a ½-inch-wide margin around the edge. Then cover the potatoes with the slices of Fontina.

Put the pizza on the stone (cornmeal side down) in the oven for 8 minutes, or until the dough is cooked through and the potatoes are tender.

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