White Potato Pizza

• Pizza crust
• 6 ounces pizza dough
• 1/3 cup fresh ricotta plus a few spoonfuls for finishing(recipe below)
• 1 cup yukon gold potato, sliced very thin
• 1 tablespoon rosemary, chopped
• 1 tablespoon olive oil, plus more for drizzling
• 1/4 cup , scant, of grated parmesan
• 1/4 cup , scant, of grated pecorino
• Ricotta
• 4 cups whole milk
• 1 cup cream
• 3/4 cup buttermilk
• 1.5 teaspoons salt

1. Heat the oven as hot as it goes (500-550) with a pizza stone in the lower third for about 1 hour.
2. Bring a pot of very salted water to boil and add the sliced potatoes for 5-7 minutes until tender. Drain and return to the pan over low heat to remove the extra moisture. Toss with the olive oil, rosemary, and salt to taste.
3. Roll out the pizza dough very thin on top of a piece of parchment paper.
4. Spread with the ricotta and top with the potatoes.
5. Sprinkle the cheese on top. Slide onto the pizza stone, parchment paper and all.
6. Bake for 10 minutes until golden brown and crisp. If you have a convection oven, I typically turn it on as soon as I put the pizza in the oven.
7. Remove from oven. Add a few dots of ricotta, drizzle with olive oil, and a sprinkle of good salt.
8. To make the ricotta: Mix the ingredients in a medium pot over medium heat. Stir occasionally until the curds begin to separate between 175-200 degrees. Pour into a colander lined with two layers of cheesecloth for about 5 minutes. Then gather up the cheesecloth and hold up and let drain for another minute or two. Dump into a bowl and season to taste with salt.

crust, dough, fresh ricotta, gold potato, rosemary, olive oil, parmesan, pecorino, ricotta, milk, cream, buttermilk, salt

Taken from food52.com/recipes/4467-white-potato-pizza (may not work)