• 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.