Ingredients
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4 tbsp olive oil, divided
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1 lb pizza dough
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2 tsp fresh rosemary
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2 medium russet potatoes, scrubbed
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2 tbsp minced garlic
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1/4 tsp salt
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1/2 tsp coarsely ground black pepper
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1/4 cup grated Pecorino Romano
Steps
1
Preheat oven to 425°F. Brush a small rimmed baking sheet with 1 tbsp olive oil. Press and stretch dough into pan.
2
Chop the rosemary. Coarsely grate the potatoes and toss with the garlic, salt, black pepper, and remaining 3 tbsp olive oil. Spread potatoes all over dough. Sprinkle with rosemary and Pecorino.
3
Bake 25 min., until bottom is golden brown. Cut into squares to serve.
