We love a gooey, cheese-and-pepperoni-laden pizza as much as anyone, but there are times when we like to keep it light and simple. These California-style pies have a minimum of toppings: just smoked mozzarella, sliced raw potatoes, fresh thyme, and a little dressed watercress to crown them after they leave the oven. Serve for a light lunch or supper, or make them as part of a bigger pizza party.
This recipe was featured as part of our Pizzas Built for Summer.
- Yield: 2 pizzas, or 6 to 8 servings
- Difficulty: Medium
- Total: 35 mins
- Active: 20 mins
- Basic Pizza Dough
- 1 1/2 cups shredded smoked mozzarella cheese
- 2 medium red or other waxy potatoes, such as fingerlings, sliced thin
- 2 medium garlic cloves, sliced thin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh thyme
- Olive oil, for brushing the crust
- 1 handful watercress leaves
- 1 tablespoon Lemon-Garlic Vinaigrette
- Preheat the oven to 450°F and arrange a rack in the middle.
- Divide the pizza dough into 2 balls and roll them out to 1/4 inch thick. Transfer to 2 baking sheets. Distribute the cheese, potatoes, garlic, salt, and thyme evenly over the pizzas.
- Bake the first pizza until the underside of the crust is golden brown, about 15 minutes. Remove from the oven and immediately brush the crust with a little olive oil (this gives it a nice sheen and a bit of extra flavor). Dress the watercress leaves with the vinaigrette and scatter half of them over the surface. Serve while hot. Repeat with the second pizza.