Potato, Fontina Cheese, and Fresh Sage Pizza

Preparation info
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By Jeremiah Tower

Published 2002

  • About

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.