Name: Pizza con Patate (Pizza alle Patate e Rosmarino)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 2–3 servings (1 x 12-inch pizza)
Cuisine: Italian
Ingredients: 1 x 12-inch rustic pizza base (homemade or store-bought dough, stretched to 12 inches); 250g (9 oz) waxy potatoes (Yukon Gold or similar), peeled (optional) and sliced *very* thin (1–2 mm); 2 tbsp extra virgin olive oil, plus more for drizzling; 1 tsp fine salt (for seasoning potatoes), plus flaky sea salt to finish; 1 tbsp fresh rosemary leaves, plus extra to finish; 1 small garlic clove, finely grated or minced (pantry staple, optional but very authentic); 150g (5 oz) mozzarella, torn (optional; ideally low-moisture or well-drained fresh mozzarella); Black pepper, to taste

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