Roasted Purple Potato Pizza With Ricotta And Rosemary

• 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

1. Slice your potatoes
2. 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.
3. 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.
4. 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.
5. Bake in the oven at 500 degrees (on a pizza stone, preferably) for about 10 minutes.

purple potatoes, fresh ricotta cheese, rosemary, salt, olive oil, water

Taken from food52.com/recipes/10443-roasted-purple-potato-pizza-with-ricotta-and-rosemary (may not work)