Potato and Sausage Pizza

Ingredients

• 4 small golden potatoes
• 3 tablespoons extra virgin olive oil
• 1 link of Italian Sausage, mild or spicy
• 4 cloves garlic, sliced thin
• 3 large shallots, peeled and sliced very thin
• 1 pound ball of prepared, risen and ready to roll pizza dough
• 4 ounces grated Fontina cheese
• Coarse salt and freshly ground black pepper to taste
• 1/4 cup grated Parmigiano-Reggiano

Directions

1. Heat the oven to 500 degrees F. Cut the potatoes into 1/8-inch slices with a mandoline, or use a knife if you are comfortable making them very thin and even. Either way, mind those fingertips.
2. Warm 1 tablespoon of the olive oil in a large skillet set over medium-high heat. Take the sausage out of its casing, add the meat to the pan, and cook for about 5 to 7 minutes, using a wooden spoon to break it into small pieces as it browns.
3. Turn the heat down to medium, then stir in the garlic and shallots and cook them with the sausage.
4. Pull and press the dough onto the pizza-baking surface you like best, such as a 14-inch cast iron pizza pan. Spoon the remaining olive oil over the dough, then arrange half of the potato slices in a single layer on top.
5. Add the other half of the potato slices to the skillet with the sausage mixture, then cover the pan with a lid or foil. Move the dough to the hot oven and bake for 5 minutes.
6. Take the pizza out of the oven and scatter half the Fontina over the potato layer. Spoon the sausage, garlic, shallots and remaining potatoes over the top, then season with salt and pepper. Finish with the rest of the Fontina and the Parmigiano-Reggiano.
7. Slide the pizza back into the oven and bake for 10 to 15 minutes more, until the cheese is bubbling, the crust has browned, and the potatoes are tender.