potato, fontina, and rosemary pizza with whole-wheat crust

prep: 45 MINUTES cook: 20 MINUTES total: 1 HOUR 5 MINUTES, PLUS 30 MINUTES RISING serves 6 TO 8

This recipe is inspired by a pizza we couldn’t get enough of at a restaurant in Salt Lake City. Sadly, the restaurant closed, but luckily Josh and I figured out how to re-create the pizza at home. You might be surprised to see potatoes on pizza, but when they roast in the oven and get crispy on the outside and creamy in the middle, they’re the most amazing topping—and carbs on carbs is always a good idea. The fontina adds a salty punch, while rosemary adds its herb-y freshness. And when the pie comes out of the oven, it gets topped with arugula and lemon juice, which brightens the whole thing up—and makes the argument that this is pizza and a salad!

The pizza dough—whole-wheat with a touch of sweetness from honey—is really versatile and freezes well, so I highly recommend making it ahead or preparing an extra batch to stash away for later use.

WHOLE-WHEAT PIZZA DOUGH

1 cup warm water

2¼ teaspoons (one ¼-ounce packet) active dry yeast

1 teaspoon sugar

2½ cups whole-wheat flour (we use white whole-wheat flour)

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1½ teaspoons kosher salt

TOPPINGS

2 medium Yukon Gold potatoes, scrubbed and dried

1 tablespoon plus 1 teaspoon olive oil

1 garlic clove, minced

3 cups shredded fontina cheese (see Note, here)

2 teaspoons minced fresh rosemary

Sea salt, for sprinkling

2 cups arugula

Juice of ½ lemon

1 Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, about 5 minutes.

2 With the mixer on low, slowly add 1¼ cups of the flour plus the olive oil, honey, and kosher salt. When combined, add the remaining 1¼ cups flour. Once a dough starts to form, increase the speed to medium. Mix for 3 to 5 minutes, until the dough is well combined.

3 Turn out the dough onto a floured work surface and knead it a few times to form a ball. The dough should be smooth and shiny. Place the dough in a lightly greased bowl, cover loosely with a towel, and let rise for 30 minutes, until doubled in size. At this point you can cover the bowl with plastic wrap and refrigerate for up to 48 hours. Or freeze the dough in a freezer bag for up to 3 months; make sure to squeeze out all the air before freezing. To defrost, let the dough sit in the fridge overnight.

4 Prepare the toppings: Slice the potatoes very thin using a mandoline or sharp knife. Place the slices in a medium bowl and toss with 1 teaspoon of the olive oil. Set aside.

5 In a ramekin or small bowl, combine the remaining 1 tablespoon olive oil with the minced garlic.

6 Preheat the oven to 450°F.

7 Roll the dough into a 14- to 16-inch round, depending on how thick you like your crust and the size of your pan. Carefully transfer the dough to a baking sheet.

8 Brush the dough evenly with the garlic olive oil and top with the fontina. Arrange the potato slices evenly over the cheese and sprinkle with the rosemary and sea salt.

9 Bake the pizza for 18 to 20 minutes, until the crust is golden brown, the potato is cooked through, and the cheese has melted. Top with the arugula, lemon juice, and a little sea salt. Slice and serve warm.

NOTE: If you can’t find fontina cheese, shredded mozzarella will work well too.