Gorgonzola Dolce, Fingerling Potatoes, Radicchio, and Rosemary

• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 2 cups thinly sliced radicchio
• 6 ounces roasted fingerling potatoes (about 4 potatoes; see Smashed Potatoes with Rosemary, page 255)
• 3 ounces Gorgonzola dolce, crumbled
• 2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
• 1 teaspoon fresh rosemary tufts

1. Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2. Brush the rim of the dough with the olive oil and season the entire surface with salt.
3. Lay the radicchio over the surface of the pizza.
4. Break the potatoes into 1-inch chunks and scatter them over the radicchio.
5. Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza.
6. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes.
7. Remove the pizza from the oven, cut it into quarters, and serve.
8. Petite Arvine (Valle DAosta)

nancys, extravirgin olive oil, kosher salt, radicchio, potatoes, gorgonzola dolce, mozzarella, fresh rosemary tufts

Taken from www.epicurious.com/recipes/food/views/gorgonzola-dolce-fingerling-potatoes-radicchio-and-rosemary-393710 (may not work)