Prep Time20 minutes
Cooking Time30 minutes
8 ounces small potatoes such as fingerlings, sliced as thinly as possible with a sharp chef’s knife to equal 1 3/4 cups
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
14-16 ounce ball pre-made whole wheat pizza dough, at cool room temperature
2 ounces dry, whole-milk mozzarella, coarsely grated
2 ounces aged gruyere, coarsely grated
1/4 small red onion, thinly sliced
1 tablespoon rosemary leaves, chopped
1 1/4 cups Pearls Garlic Stuffed Green Olives, drained and halved
Finely grated zest from ½ large lemon
1 garlic clove, peeled
1/4 cup parsley leaves
Position a rack in the center of the oven and preheat to 400ºF. Line a baking sheet with parchment paper. Toss the sliced potatoes in a large bowl with the olive oil, salt, and pepper. Spread on the baking sheet in a thin layer, and roast until tender and turning golden on the edges, 10-15 minutes. Remove and let cool.
Increase the oven temperature to 500ºF.
On another baking sheet lined with parchment paper, pull, stretch, and press the dough into a 12" round or oval. Sprinkle the dough all over with the two cheeses, then top with the cooked potatoes, onion, rosemary, and olives. Bake the pizza until golden on the top and bottom and the potatoes are crisp, 10-18 minutes.
While the pizza bakes, make the gremolata. Place the lemon zest, garlic clove, and parsley on a cutting board and chop together until the garlic is finely minced. When the pizza has baked, sprinkle all over with the gremolata, adding salt, pepper, or olive oil if you like. Cut into wedges or squares and serve.