Crispy potatoes and a sauce made from white wine, lemon, and herbs top this delicious, filling pizza.
|2||red potatoes (scrubbed, sliced into 1/8-inch rounds)|
|1 T||olive oil|
|5 T||butter (divided)|
|1⁄4 c||shallot (minced)|
|2 T||garlic (minced)|
|2 1⁄2 t||thyme leaves (fresh, divided)|
|1⁄3 c||white wine|
|1 T||lemon juice|
|1 t||chicken bouillon|
|2||pizza crusts (pre-made, or enough pizza dough for 2 pizzas)|
|2 c||mozzarella (grated)|
|1 1⁄2 t||rosemary (fresh, minced)|
Preheat oven to 350˚F. Line a baking sheet with parchment or aluminum foil, and coat with 1 tablespoon of olive oil. Arrange the sliced potatoes on the baking sheet and sprinkle with salt and pepper. Bake 20 minutes, or until the potatoes are just starting to brown. Remove from oven and set aside. Increase the oven heat to 500˚F.
Heat 1 tablespoon of the butter in a small saucepan over medium heat. Stir in the shallot, garlic, and 1 teaspoon of thyme. Cook, stirring, until golden brown. Add a pinch of salt, some pepper, the lemon juice, white wine, and chicken bouillon. Stir to combine, and cook until the liquid hs reduced to 1/4 cup. Remove from heat, and stir the remaining butter 1 tablespoon at a time, whisking well after each addition.
Set the pizza crusts on lightly greased baking sheets. Spread half of the white wine sauce over each pizza crust. Top each with a layer of mozzarella, potato slices, rosemary and remaining 1 1/2 teaspoons of thyme. Bake 10-12 minutes, until the cheese is bubbling and golden.