A little different. Delicious. Super easy.
What you will need
1 Thin and Crispy Pizza Crust
1 Yukon Gold Potato
6 oz. Ham
4 oz. Gruyere
1 sprig Rosemary
1/4 cup Olive Oil(Nutritional facts 284 calories, 21.34 g fat, 11.07 g carbohydrates, 12.2 g protein, 40 mg cholesterol, 615 mg sodium)
How to cook
Preheat oven to 400F
Get your ingredients together.
Remove the ham slices from the packaging. Cut them into quarters.
Remove the rind and grate the gruyere.
Pick the rosemary. One sprig should be more than enough. Pinch the stem and drag your fingers against the growth direction of the rosemary leaves to tear them from the stem. Chop up the leaves.
Slice the potato in half and slice it as thin as possible. A mandoline slicer is recommended to get the potatoes thin enough to cook them before the thin pizza crust burns.
Toss the potato slices in olive oil.
Add a couple of pinches of chopped rosemary.
Add a pinch of salt.
Lay out a pizza crust. these crusts come 2 to a package.
Scatter half of the gruyere over the pizza crust.
Scatter half of the ham on top of the cheese. Try no to overlap the ham slices too much.
Add some potato slices. It's even more important to make sure that the potato slices don't overlap. Overlapped potatoes will cook slowly and it's already a challenge here to get the potato slices cooked before the pizza crust burns.
Bake for about 8 minutes. I cooked mine right on the oven rack. You will need to be gentle to avoid tearing the crust. You can also bake on a tray, but the crust will be a little less crispy.