Potato and Sausage Pizza Bianca
This Potato and Sausage Pizza Bianca is a great way to switch up those tired pizza toppings you're normally used to. Potato & sausage with rosemary on top!
Ingredients
- 2 tablespoons cornmeal
- 16- oz pizza dough store-bought or homemade
- 2 tablespoons olive oil
- 2 teaspoons black pepper divided
- 1 tablespoon fresh chopped rosemary divided
- 1 cup shredded mozzarella cheese
- 1 cup shredded fontina cheese
- 1/3 cup grated parmesan cheese divided
- 3 medium yellow Idaho Potatoes very thinly sliced
- 1/2 cup hot Italian sausage
Instructions
- Preheat oven to 500 degrees F. Turn a large baking sheet upside down and place a piece of foil on top. Sprinkle the top with cornmeal and set aside.
- Roll out the pizza dough on a lightly floured work surface to a large rectangle, about a 1/4-inch thick. Make sure to roll it out to about the same size as the baking sheet you're using. Transfer the rolled dough to the prepared baking sheet.
- Brush the top of the dough with the olive oil, making sure it's even coated. Sprinkle evenly with half of the black pepper, half of the rosemary, all of the mozzarella, all of the fontina, and half of the parmesan. Lay out the thin potato slices all on top, making sure that the cheese is completely covered in potatoes. Dollop the top with small chunks of the raw sausage. Sprinkle with the remaining black pepper, rosemary and parmesan.
- Bake the crust is golden brown and the cheese is bubbly, about 20 to 25 minutes. Carefully remove the pizza from the hot oven and let cool slightly before cutting and serving. Enjoy!