Pizza With Green Garlic, Potatoes and Herbs

Pizza With Green Garlic, Potatoes and Herbs

A pizza topped with potatoes may sound strange, but this is much loved in Italy. Make it now, while you can still get luscious, juicy green garlic.

1 bulb green garlic, sliced; or if the bulb has formed cloves, 4 cloves, sliced thin

1/2 pound new potatoes or other waxy potatoes, scrubbed

Salt

3 tablespoons olive oil

1/2 recipe whole wheat pizza dough

Freshly ground pepper

1 tablespoon chopped fresh rosemary, or 1 teaspoon crumbled dried rosemary, or 2 teaspoons dried oregano

1/4 cup freshly grated Parmesan

2 tablespoons extra virgin olive oil

1. Bring a medium pot of salted water to a boil, and drop in the garlic. Blanch for 30 seconds, and transfer to a bowl of cold water using a slotted spoon. Drain and dry on paper towels.

2. Add the potatoes to the pot, and bring to a gentle boil. Cover partially, and simmer the potatoes until just tender when pierced with a knife — 10 to 15 minutes, depending on the size of the potatoes. Drain and rinse with cold water. When cool enough to handle, slice about 1/4 inch thick.

3. Preheat the oven to 450 degrees with a baking stone inside. Roll or press out the pizza dough, and line a 12- to 14-inch pan. Brush all but the rim of the crust with 1 tablespoon of olive oil, and sprinkle on the Parmesan. Top with the sliced potatoes and sliced garlic. Season generously with salt and pepper, and sprinkle withthe rosemary or oregano. Drizzle on the remaining olive oil. Bake until the crust is browned and crisp, about 15 minutes. Serve hot or at room temperature.

Yield: One 12- or 14-inch pizza.

Advance preparation: The cooked potatoes and blanched garlic will keep for a day or two in the refrigerator. The dough can be made up to three days ahead and kept in the refrigerator.