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Ingredients:
Prepared 12-inch pizza crust or 1 lb pizza dough formed into four 6-inch rounds
2 lb red boiling potatoes
3 Tbsp extra-virgin olive oil, plus additional
4 garlic cloves, minced
1/2 tsp table salt
1 Tbsp Urban Accents Herbes de Provence, crushed
1/4 teaspoon black pepper
8 oz fresh mozzarella, grated (2 cups)
Garnish: fresh rosemary leaves and coarse sea salt
Directions: Preheat oven to 425°F. Thinly slice potatoes, 1/8-inch thick using a mandoline or other manual slicer. Place potatoes in a large bowl. Add 3 Tbsp oil, garlic, salt, Herbes de Provence and pepper; gently toss until potatoes are coated evenly.
Spread potatoes in 1 layer on 2 lightly oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tender, about 15 min total. Cool potatoes on sheets on racks.
Preheat grill for medium heat. Lightly brush dough with oil. Carefully transfer dough, oiled side down, to grill rack. Grill oiled rounds until undersides are browned, 1-2 min. Flip over with tongs, then, working quickly, sprinkle each crust with mozzarella and cover with potato slices, overlapping them and leaving a 1/4-inch border around edge. Grill, covered, until undersides are golden and cheese is melted, about 4 min. Garnish with coarse sea salt and rosemary.
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