Potato Pizza with Blue Cheese and Rosemary

• 1 whole Batch Of Pizza Dough Of Choice (Enough To Make 4 8-inch Round Pizzas)
• 1 whole Potato (such As Yukon Gold), Halved Lengthwise
• 4 Tablespoons Olive Oil
• 4 teaspoons Roughly Chopped Fresh Rosemary
• 3/4 cups Crumbled Blue Cheese
• 1/2 cups Heavy Cream
• 1/4 cups Grated Parmesan Cheese

1. Note: For this and most pizzas, I use Rees awesome recipe for pizza dough which cooks up crispy, golden and with a lovely hint of olive oil.
2. Find it here on TastyKitchen, in Rees recipe box its titled Basic Pizza Crust.
3. To make the pizzas: 30 minutes before baking, put a pizza stone in the oven and preheat the oven to 500 degrees F.
4. Cut the potato into thin slices using a mandolin (or by hand, making sure they are as thin as possible).
5. Divide the pizza dough into four equal-sized balls.
6. Working with one portion at a time, roll the dough out into an 8-inch circle on a lightly floured surface.
7. Drizzle 1/2 Tablespoon of olive oil over the pizza and top with a fourth each of the rosemary, sliced potato, and blue cheese.
8. And then top with another 1/2 Tablespoon of olive oil.
9. Bake the pizza in the preheated oven until the blue cheese is melted and the crust is golden, about 8 minutes.
10. Take the pizzas out of the oven and drizzle the top of each with a fourth of the heavy cream and a light sprinkling of parmesan cheese.
11. Return the pizza to the oven until the parmesan cheese is melted, about 2 minutes.
12. Serve immediately.

batch, olive oil, rosemary, cheese, heavy cream, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/potato-pizza-with-blue-cheese-and-rosemary/ (may not work)