Yield: Makes two 10- to 11-inch pizzas
A pizza enjoyed during a trip to Rome 25 years ago was the inspiration for this pie. Its genius lies in its simplicity: thin slices of potato made fragrant with rosemary, a drizzle of olive oil, and a dusting of cheese.
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Very good and I've used it for leftover roasted gold potatoes with garlic and rosemary to good effect. Bit more cheese, maybe some baby argula to finish it.
Tasty. Different. Fun. Easy. Keeper.
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