Potato Pizza
I made this last weekend, based on some pizza dough I had and a focaccia recipe. I dressed the potatoes in olive oil and herbs (thyme, oregano, parsley, garlic) and then put them on the pizza in a spiral. The crust came out crunchy and a little oily, so I wonder if the focaccia has better resources to absorb/shield it from soaking through? Thicker crust? We have a ton of potatoes, anyway, so I'm doing what I can with them. I may make hash browns tonight.
