INGREDIENTS

Servings: 4
Pizza dough ball - 12" pizza
16
oz
Mozzarella cheese
2.5
oz
White Sauce, homemade or store bought
4
tbsp
Fontina Cheese, shredded
2.5
oz
Yukon gold potato, thinly sliced
1
Rosemary, fresh
1
tbsp
Extra virgin olive oil
1
tbsp
Parsley
1
pinch

DIRECTIONS

  1. Fire up your Carbon oven and allow it to preheat.
  2. Using a small amount of flour or semolina, dust your Carbon peel. Stretch the dough ball out to 12 inches and slide it on your pizza peel.
  3. Using a spoon spread an even layer of your favorite white sauce onto your pizza dough.
  4. Top with fresh mozzarella and fontina cheese
  5. Layer with thinly sliced potatoes and fresh rosemary
  6. Launch the pizza off the peel and into your Carbon oven and rotate until golden brown.
  7. Bake until the crust is golden brown and the cheese is bubbling.
  8. Finish pizza with torn fresh parsley leaves and an additional drizzle of extra olive oil, if desired. Serve hot.
OVEN TEMP: Med/Med
TOTAL TIME: 15 minutes
COPY TO CLIPBOARD

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