When it's made well, potato pizza is flavorful and satisfying, with a great chewy texture. You're working with dough, potatoes, and ricotta, each known for mild flavor. Prosciutto and parmesan add strong flavors without overpowering the more delicate ingredients.

Serves 4

• 2 tablespoons cornmeal
• 1 pound pizza dough
• 1 cup ricotta (preferably homemade)
• 1/3 cup pesto
• 1 1/2 cup grated parmesan
• 2 large waxy potatoes
• 1 tablespoon olive oil
• 2 ounces thinly sliced prosciutto

1. Heat the oven to 475 degrees F. Line a cookie sheet with parchment and sprinkle with the cornmeal. (You don’t have to use the cornmeal, but it keeps the dough from sticking and adds great crunch to the crust.) Spread the dough out. The shape doesn’t matter, but the dough should be thin.
2. In a small bowl, mix together the ricotta and pesto. Spread it in a thin layer all over the pizza. Sprinkle with half of the parmesan.
3. Slice the potatoes translucently thin. A mandoline is the perfect tool for this, but you can slice them by hand also. I prefer to leave the skins on, but it’s not necessary. Lay the potato slices in one slightly overlapping layer over the cheese. Immediately drizzle with the olive oil. Season lightly with salt and a bit more heavily with pepper. Tear the prosciutto into pieces and drape over the potatoes (or sprinkle on the olives, if you’re using them instead). Sprinkle with the rest of the parmesan.
4. Bake for 12 to 18 minutes until the crust is golden and the potatoes and prosciutto have some browned, crispy bits. My oven is not known for its amazing browning abilities, so I start the pizza on the bottom rack, then move it to the top rack halfway through the cooking.