Aired May 17, 2012
Ingredients1 whole bulb garlic, roasted and cloves removed from skins
1 small white or Yukon gold potato, sliced on a mandolin
Salt and pepper
A few sage leaves per pie
Fontina Val DAosta cheese, shredded
EVOO Extra Virgin Olive Oil, for drizzling
Spread roasted garlic on the pizza dough and top with potatoes, salt, pepper, sage and Fontina, and put in oven. Top with a drizzle of EVOO.