Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc
Grated mozzarella (or vegan alternative) – I used about 1 cup
1 potato – washed & sliced 1/8 inch thick
4 TBS butter (or vegan alternative)
1-2 shallots – minced
4 garlic cloves – minced
1/4 cup white wine
1 TBS fresh lemon juice
1 vegetable bouillon cube
Heat the oven to 350F/180C degrees.
Cut the potatoes about 1/8 inch thick.
Toss with just enough olive oil to coat & some S&P.
Lay them on a silicone mat or parchment paper in a single layer – no overlapping.
Bake for about 20 minutes – or until they are soft & JUST beginning to brown a bit – maybe a tad browner than I let mine get (as I was spooked my the chip mishap – despite the happy ending).
Remove from heat & set aside.
Increase oven heat to 500F/250C degrees (or the highest temperature it goes to).
In a stock pot, melt ONE TBS of the butter over medium heat & add the shallot (or onion), garlic & thyme.
Stir & let it cook until it begins to brown.
Add the white wine, bouillon cube & lemon juice. Let it reduce a bit & get thick.
Then – add the remaining 3 TBS butter – one at a time – & whisk them in. Set the beurre blanc aside.
Assemble the pizza!
Grease a cooking sheet or use parchment paper.
Roll out the dough & put it on the cooking sheet. Pierce the dough here & there to avoid it bubbling up too much.
Layer with the beurre blanc, then cheese, potato slices & some rosemary.
Bake this for about 10-12 minutes or until the crust is crisp & golden & the cheese is melted.
Slice it up & rejoice in this garlicky goodness!