This was the puff pastry “pizza” I meant to make a few months back. It’s ridiculously simple, and well-liked despite its uncommon topping. Dave took the picture:
Take a piece of puff pastry out of the freezer.
Use a truffle slicer or mandoline to thinly slice a potato
Chop fresh thyme and rosemary, or other herbs of choice
Grate some parmigiano and, if desired, cut a few pieces of another cheese. I added here a few cubes of Zamorano, a sheep’s milk cheese from Spain.
Layer the potato over the pastry, sprinkle herbs and parmigiano, add a little salt and drizzle some olive oil. Bake at 400 for about 15 minutes. When it comes out, it really is all puffy, but, sinks a bit as it cools. Eat fairly quickly.
I first encountered a potato-rosemary pizza in Terracina (a small seaside town between Roma and Napoli), made by the most generous pizzaiolo I’d ever met: Giuseppe’s father. Made in a brick oven he had built himself, on the ground floor of his apartment building, which he had also built himself, the homemade pizze were shared with all who rented the seasonal apartments. Cooking all day for his neighbors and family was a labor of love, and it showed. Of the many types of pizze he made for the crowd, the potato-rosemary stood out. With thinly sliced potatoes, drizzled with olive oil and sprinkled with fresh rosemary and salt, savoring the simplicity came naturally. Who knew 15+ years ago that I’d hold this particular memory dear?