Roman-Style Pizza With Potato and Rosemary
Roman-style pizza comes from—you guessed it—Rome. But of course, there, it’s not called “Roman” pizza but rather pizza tonde, which is crisp with a thin crust. The base is sturdy enough to hold up to a variety of toppings, in the case of this recipe, a combination of thin-sliced waxy Yukon gold potatoes with fragrant rosemary and dollops of soft ricotta. Do it like the Romans do and cut the pizza into slices with your kitchen shears.