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Pizza with Fingerling Potato, Garlic Confit, Rosemary, Sage, and Brown Butter

Gretchen
Servings 1 personal-sized pizza

Ingredients
  

  • 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
  • 1 teaspoon rosemary leaves
  • 2 to 3 small fingerling potatoes
  • extra virgin olive oil
  • salt and pepper to taste
  • 4 tablespoons butter
  • 4 to 5 medium sage leaves
  • 1 ½ tablespoons garlic confit paste
  • 4 ounces mozz

Instructions
 

Mince the rosemary and roast your potatoes:

  • Preheat the oven to 350 degrees Fahrenheit with your pizza stone inside. Line a baking sheet with parchment paper.
  • Finely mince the rosemary until you have 1 teaspoon of minced rosemary leaves.
  • Slice the potatoes into 1/8” slices (a mandoline is perfect for this). Toss the slices with enough olive oil to generously coat, along with salt and pepper to taste.
  • Arrange the potato slices in a single layer on the parchment-lined baking sheet. Bake at 350 degrees Fahrenheit until tender and beginning to brown on some edges, about 20 minutes, flipping once halfway through.

Make brown butter and crispy sage:

  • While the potatoes roast, melt the 4 tablespoons of butter in a pan over medium heat. As soon as it melts, add the 4 to 5 sage leaves.
  • Cook over medium heat until the sage leaves are crispy (you’ll know they’re ready when they stop bubbling), then remove the leaves to a paper towel to drain.
  • Continue cooking the butter until it’s golden-brown, if it’s not done yet.

Prepare and bake the pizza:

  • Stretch the dough to an approximately 12” round. Brush with olive oil, then spread the 1 1/2 tablespoons of garlic confit paste over the crust.
  • Sprinkle the pizza with the 1 teaspoon minced rosemary, then spread the 4 ounces of mozzarella cubes over the crust.
  • Arrange the roasted potato slices on top of the mozzarella.
  • Bake the pizza until the crust is golden-brown and the cheese is melted and bubbly.
  • Drizzle about a tablespoon of the brown butter over the pizza, then crumble the crispy sage leaves and sprinkle on top.