Potato, Sausage, and Rosemary Pizza

Makes one pizza

8 to 10 ounces prepared pizza dough (any preferred style), room
temperature for at least 1 hour
Unbleached all-purpose flour, for dusting
1 cup shredded fontina, divided
6 ounces thinly sliced yellow potatoes
1 tablespoon olive oil
¼ teaspoon kosher salt
2 ounces loose Italian sausage, cooked
1 teaspoon fresh rosemary, chopped
1 tablespoon grated Parmesan
½ teaspoon crushed red pepper flakes
    extra-virgin olive oil, for drizzling
    flaky sea salt, for garnish
    freshly ground black pepper, for garnish

Nutritional information per serving (based on 8 servings):
Calories 183 (37% from fat) • carb. 21g • pro. 7g • fat 7g • sat. fat 3g chol. 20mg • sod. 455mg • calc. 82mg • fiber 1g

1. Preheat the pizza oven with the pizza stone on the rack
to 700°F.
2. Stretch the pizza dough to a 10- to 12-inch round.
3. Transfer the dough to the pizza peel generously dusted with flour.
4. Scatter half of the fontina over the dough.
5. Lay the potato slices over the fontina, covering the first layer of
cheese. Brush the potatoes with the olive oil, then season with
the kosher salt.
6. Scatter the remaining cheese and then the sausage over the
potatoes. Sprinkle with the rosemary.
7. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
8. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer. When the timer sounds,
check the pizza. If baked to desired doneness, use the peel
to remove the pizza from the oven, or bake for about 1 more
minute. Slide the pizza onto a cutting board. Garnish with the
Parmesan, crushed red pepper, extra-virgin olive oil, flaky sea
salt, and black pepper. Slice and serve.