Potato Pizza with Carmelized Shallots and Gruyere

Oh my is this pizza delicious! If you've never tried potatoes on pizza I suggest you do. It is a delightful combination. I would say this is my favorite pizza to make at home. We've made it twice in the past month! Just use your favorite crust recipe. It seems everyone has a recipe they swear by. Also if you live by a Trader Joe's I highly recommend their crust in the refrigerated section. It is only $1 and is delicious. My only tip is to leave their crust at room temperature for an hour or so, so it's easier to roll out. Sadly, I do not live by Trader Joe's anymore. But I do have a favorite homemade crust I'll post the recipe for soon!

ingredients:

• 1 recipe of your favorite crust
• 3 medium yukon gold potatoes
• 2 shallots
• 1 1/2- 2 cups of shredded mozzarella cheese (don't by the pre-shredded kind because it is coated in starch and doesn't melt as well) 
• 1/4 cup grated parmesan
• 1/4 cup shredded Gruyere cheese or any flavorful cheese you like, I've also made this with Asiago and it's delicious
• Olive oil
• Garlic salt

directions:

I like to cook my pizzas on a pizza stone. About an hour before you want to eat place your pizza stone on the 2nd closet rack to the top. Then turn your oven onto 450 and let it get super hot for an hour. If you don't have a pizza stone you can cook your pizza on a cookie sheet instead.

Start by thinly slicing the potatoes. I use a mandolin to get them really thin. They should be 1/4 inch thick. Heat 1-2 tablespoons of olive oil in a skillet and cook the potatoes until they are soft, about 10 minutes. Season them with a little salt and pepper while they cook. I like to cook the potatoes before putting them on the pizza so they are soft and pillow-y. There are no points in this world for al dente potatoes! Meanwhile, thinly slice the shallots and cook in 1 tablespoon of olive oil on low heat until caramelized. The key to carmelization is low and slow cooking. The shallots will be a topping after the pizza is cooked, so just cook them away while you make the pizza.

Roll your crust out onto a well floured pizza peel or cookie sheet if using. Drizzle with a few tablespoons of olive oil. Sprinkle about 1/2 teaspoon of garlic salt evenly over the olive oil. Top with shredded mozzarella. Sprinkle with grated Parmesan. Place the potatoes in whatever pattern you like on top. Then top with the shredded Gruyere. Cook in the preheated oven for 8-10 minutes. Just keep an eye on it and take it out with the cheese is brown and bubbly! Then top with the caramelized shallots and serve.

Enjoy!