Roasted Potato and Lemon Pizza

potato pizza

At first bite of one of our pizzas, I say, with drama, "Mmm. If I had ordered this pizza in a restaurant, I'd be freaking out right now." At this point, Yancey and Wyatt exchange meaningful glances and sometimes roll their eyes. The funny thing is, every time I say this, I think I'm saying it for the first time. Even after writing this, I'll fall into the same amnesiac rhythm, I'm afraid. (This, by the way, is one of the best reasons to make new friends. They haven't heard all your tired phrases, exclamations, and stories. I exploit this to the fullest.)

But if there was ever a reason to bore my family with repetitious praise, it's this pizza. I really, really, really mean it this time. I do menu-plan, as I've mentioned before. But most the time, if "pizza" appears on my scratch pad, I have no idea what will top it. Enter The Leftoverist. Coming home from LaConner, I found four red potatoes in the vegetable bin. Plus my standard cheese drawer, the herbs outside my back door, and whatever lemon I can find knocking around. It's an emergency with a capital "E" if I run out of lemons or limes around here. Code Red. Get to MacPherson's immediately.

Here's to new friends, old friends (please--laugh at the same old jokes occasionally to keep us around), summertime, and scrounging in the fridge.

Roasted Potato and Lemon Pizza
Remember--this pizza crust I'm directing you to makes enough for one standard jelly roll/cookie sheet PLUS a smaller quarter sheet. So you'll have some dough left over.

Recipe and instructions for this pizza dough

4 medium red potatoes, sliced as thin as you can--or about 1.5 c. of 1/8" thick slices
8 garlic cloves, thinly sliced
1/2 yellow onion, thinly sliced
olive oil
1 medium lemon, thinly sliced (I used a mandoline)
1 c. shredded whole milk mozzarella
1 c. shredded parmesan
handful fresh lemon thyme, coarsely chopped
salt and pepper

Heat oven to 425. Toss potato slices, garlic, and onion with a big glug of olive oil, salt, and pepper. Line a baking sheet with parchment paper and roast potato mixture until everything is just tender, about 25 minutes. Remove and set aside.

Turn oven up to 500. Press dough into your baking sheet/jelly roll pan, and scatter mozzarella over. Top with roasted potato mixture, sliced lemons, then parmesan. Bake until crust is golden and top is bubbly, about 15 minutes. (Make sure bottom of crust is golden--might be 5 more minutes depending on your oven.)

After you take it out of the oven, sprinkle the fresh thyme and a fresh grinding of pepper.