Two 1/2-pound baking potatoes, peeled and sliced crosswise 1/8 inch thick on a mandoline
Extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
Two 1/2-pound sweet potatoes, peeled and sliced crosswise 1/8 inch thick on a mandoline
12 ounces store-bought pizza dough
1/2 cup crumbled feta cheese
6 Picholine olives, pitted and quartered
- Set a pizza stone on the bottom of the oven and preheat the oven to 400°. Spread the baking potato slices on a large rimmed baking sheet in a single layer. Brush with olive oil and season with salt and black pepper. Invert another rimmed baking sheet on top of the first one and bake the potatoes for about 5 minutes, until just tender; transfer to a plate. Repeat with the sweet potatoes, inverting the baking sheet on top and baking for 7 minutes, until just tender.
- Increase the oven temperature to 500° and heat the pizza stone for 30 minutes.
- On a lightly floured work surface, roll and stretch the pizza dough into a 10-by-12-inch rectangle. Transfer the rectangle to a floured pizza peel and brush the dough generously with olive oil. Arrange the potato slices on the dough and brush with olive oil. Top with the feta cheese and olives.
- Slide the flatbread onto the hot pizza stone and bake for about 7 minutes, until golden brown and crisp. Serve hot.
Dry, berry-scented Provençal rosé.