Potato, Sage, and Rosemary Pizza

• 3 tablespoons extra-virgin olive oil
• 12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds
• 1 (13.8-ounce) tube refrigerated pizza dough
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• 2 garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
• 1/2 cup finely grated Parmesan cheese

1. Preheat oven to 400F.
2. Heat oil in heavy large skillet over medium heat.
3. Add potato slices in single layer.
4. saute until just tender, about 5 minutes.
5. Cool briefly.
6. Unroll dough on rimmed baking sheet.
7. Scatter potato slices over dough, leaving 3/4-inch plain border.
8. Sprinkle with rosemary, sage, garlic, and crushed red pepper.
9. Sprinkle with cheeses to cover.
10. Bake pizza until crust is crisp and cheeses melt, about 20 minutes.
11. Using metal spatula, loosen crust from sheet.
12. Slide out onto platter or board and serve.

extravirgin olive oil, potatoes, fresh rosemary, fresh sage, garlic, red pepper, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/potato-sage-and-rosemary-pizza-237307 (may not work)