Potato with Prosciutto and Goat Cheese Pizza
Pizza Dough
6 small red potatoes
8 slices very thinly sliced prosciutto, cut into strips
4 tablespoons goat cheese
2 teaspoons chopped fresh rosemary
Olive oil for brushing on dough and pizza
Fresh cracked pepper, salt to taste

Prepare pizza dough according to directions on bag. At least 1 hour before baking pizza, set pizza stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F. Prepare pizza dough according to directions.

Microwave potatoes on high until almost tender, about 3-4 minutes. Once cool enough to handle, cut into 1⁄4 inch slices.

Brush crusts with olive oil or garlic oil if preferred.

Arrange potatoes on crusts, add prosciutto and sprinkle with goat cheese and the rosemary. Drizzle more olive oil on top of pizza. Salt and pepper to taste.

Put prepared pizza on the pizza stone. Cook for approx. 15-20 minutes, until the crust is crisp and the cheese has melted and browned.
Makes 4 pizzas

Wild Mushroom Pizza with Caramelized Onions, Fontina, and Fresh Thyme
Pizza Dough
4 tablespoons butter, divided
1 tablespoons plus 1 teaspoon olive oil
2 large onions, halved lengthwise, thinly sliced crosswise
1 1⁄2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
1 cups dry white wine
1 tablespoon fresh thyme
Olive oil
3 cups grated Italian, (not Danish Fontina) cheese (about 10 ounces)

At least 1 hour before baking pizza, set pizza stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F. Prepare pizza dough according to directions. Divide dough into 4 disks, roll out to about 9-inches.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions and sauté until golden, about 35 minutes. Season with salt and pepper.

Melt remaining 2 tablespoons butter with 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add thyme; season with salt and pepper.

Arrange onion mixture on crusts, add mushroom mixture on prepared crusts and top with Fontina cheese. Drizzle more olive oil on top of pizza. Pepper to taste.

Put prepared pizza on the pizza stone. Cook for approx. 15 minutes, until the crust is crisp and the cheese has melted and browned.
Makes 4 pizzas