Aired May 17, 2012
- 1 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.