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Extra-Virgin Italian Olive Oil

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Pizza with Potatoes and Rosemary
Pizza con le Patate
topping for 1 pizza

prepare the basic pizza dough according to the recipe

1/2 lb (250 g) potatoes, finely sliced
2 - 3 tablespoons rosemary leaves
3 – 4 tablespoons extra-virgin olive oil
salt and pepper
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Preheat oven to 500 F (260 C). Evenly spread the potato slices over the pizza.
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Top with the rosemary leaves.
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Spread the olive oil on the pizza. Add salt and pepper.
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Bake the pizza for approximately 20 - 25 minutes.  Lift one side to check for readiness.

Baking >> Pizza with Potatoes and Rosemary

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Pizza is ready when the bottom surface is light golden brown.