This was one of the original ten pizzas we served at the Pizzeria. I knew I wanted to offer a potato pizza, and I love the combination of potatoes and Gorgonzola.

　　

Ingredients

makes 1 pizza (serves 1)

　　1 round of Nancy’s 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

　　

Step 1

Prepare and stretch the dough and preheat the oven according to the instructions given in “Nancy’s Scuola di Pizza” (page 128).

　　

Step 2

Brush the rim of the dough with the olive oil and season the entire surface with salt. Lay the radicchio over the surface of the pizza. Break the potatoes into 1-inch chunks and scatter them over the radicchio. Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and serve.

　　

Suggested Wine Pairing

Step 3

Petite Arvine (Valle D’Aosta)

　　The Mozza Cookbook