Potato Pizza with Blue Cheese and Rosemary

Note: For this and most pizzas, I use Ree’s awesome recipe for pizza dough which cooks up crispy, golden and with a lovely hint of olive oil. Find it here on TastyKitchen, in Ree’s recipe box – it’s titled “Basic Pizza Crust”.

To make the pizzas:
30 minutes before baking, put a pizza stone in the oven and preheat the oven to 500 degrees F.

Cut the potato into thin slices using a mandolin (or by hand, making sure they are as thin as possible).

Divide the pizza dough into four equal-sized balls. Working with one portion at a time, roll the dough out into an 8-inch circle on a lightly floured surface. Drizzle 1/2 Tablespoon of olive oil over the pizza and top with a fourth each of the rosemary, sliced potato, and blue cheese. And then top with another 1/2 Tablespoon of olive oil.

Bake the pizza in the preheated oven until the blue cheese is melted and the crust is golden, about 8 minutes. Take the pizzas out of the oven and drizzle the top of each with a fourth of the heavy cream and a light sprinkling of parmesan cheese. Return the pizza to the oven until the parmesan cheese is melted, about 2 minutes.

Serve immediately.