Potato Sage and Rosemary Pizza

I know that it seems strange to put potatoes on a pizza, I mean why not throw a little pasta on just to really starch it up, but it was really good. I have always wanted to make a pizza with potatoes after watching Martha Stewart make one years ago. How can you go wrong with pizza, potatoes, rosemary and olive oil? I found this recipe in the March '07 issue of Bon Appetit and thought I would go for it. I will post the recipe as they printed it. I used my own crust for the recipe, I had some frozen from last month when I made the Semolina Pizza Crust. You could also use a prepared crust like Boboli for this recipe. When I went to the store for my Yukon Gold potatoes, I got very frustrated because they did not have any. But then I saw the purple ones and did a little dance in the aisle. I had heard of purple potatoes, but never thought I would see them in Kansas City. I thought they would be as elusive as broccoli rabe, either you grow your own or dream of the day that it finally appears in the produce section of your local market. I also used thin slices of mozzarella from the deli at Green Acres as opposed to the packaged shredded kind. This pizza was excellent for dinner with a salad on the side. It would be perfect to serve at a party along with a variety of other appetizers.

Potato, Sage & Rosemary Pizza

3 Tbsp. extra-virgin olive oil
12 oz. unpeeled small Yukon Gold potatoes, sliced very thin
1 13.8 oz. tube refrigerated pizza dough
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh sage
2 garlic cloves, chopped
1/4 tsp. dried crushed red pepper
1 cup grated mozzarella cheese
1/2 cup finely grated Parmesan cheese

Preheat oven to 400 degrees. Heat oil in heavy large skillet over medium-high heat. Add potatoes slices in single layer, saute until tender, about 5 minutes. Cool briefly.
Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4" plain border. Sprinkle with rosemary, sage, garlic and crushed red pepper. Sprinkle with cheeses to cover.
Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Slice and serve.