Winter wouldn’t be winter without our apprentice Kate’s pizza recipe she brought back with her from Umbria. We add a pinch or two of cayenne to spice it up and some crisp bacon to give the full fat effect and warm our bones. Scissors are our mainstay to cut our pizza hot out of the oven!!!
Pizza dough… we buy ours from Vace Italian Deli in Northwest DC
1 large Russet potato, peeled and very thinly sliced
3 sprigs of rosemary, chopped finely
1 cup freshly grated Gruyere cheese
Extra Virgin Olive Oil
Pinch or two of cayenne
Freshly ground white peppercorns
4 strips of bacon, chopped coarsely and cooked until crisp.
Preheat grill or oven and the pizza stone to 475 degrees… about 20 minutes or so.
In the meantime… stretch and roll out room temperature dough and place dough on a lightly floured surface.
Carefully remove pizza stone from the oven… it’s HOT!
Place the stretched dough on top of the pizza stone. Roll it to the edges of the stone with a rolling pin if need be.
Sprinkle dough with and cayenne, sea salt and pepper. Drizzle it with olive oil.
Make one thin layer of potatoes covering the entire surface of the dough and barely overlapping the slices. Work from the outside in, leaving very little room for crust, until the entire pizza is covered.
Then, top with grated Gruyere cheese. Sprinkle with half of the rosemary.
Bake on the bottom shelf of the oven or on the shelf of your charcoal grill for about 10-12 minutes or until desired doneness. You’ll know when it’s ready by the smell.
Remove the pizza from oven and scatter the rest of the rosemary and the bacon all over it.
Serve immediately… Enjoy!