Roasted Purple Potato Pizza with Ricotta and Rosemary Serves 1-2 8 small purple potatoes 1/2 cup fresh ricotta cheese 1 sprig Fresh Rosemary - chopped 2 pinches Truffle salt 2 tablespoons olive oil 1/4 cup water Slice your potatoes Heat 1 tablespoon olive oil in a frying pan over medium heat. Place your sliced potatoes in the pan and and a pinch of salt. Toss to coat with oil and salt, and let the taters heat up. Add 1/4 cup of water to steam them a bit and some fresh chopped rosemary. Simmer until tender (you will be able to easily pierce them with a knife. Spread the ricotta cheese on your stretched out pizza dough. Top with the potato mixture. Drizzle with a little olive oil, and add some more rosemary if you like. Bake in the oven at 500 degrees (on a pizza stone, preferably) for about 10 minutes
Posted on: Sun, 30 Jun 2013 12:39:29 +0000