From: Chef Mirko Paderno, Oliverio, Beverly Hills, CA. Yield: 1 pizza.
1 potato pizza crust
2 oz. tomato sauce
2 oz. thinly sliced porchetta
4 oz. fresh buffalo mozzarella
1 oz. Taggiasca olives
5 tsp. red pepper flakes
Evenly distribute tomato sauce onto potato pizza crust. Spread out think slices of porchetta onto crust. Evenly distribute buffalo mozzarella onto crust. Top with Taggiasca olives. Sprinkle red pepper flakes to taste. Place in 500°F oven until crust is golden brown and cheese is fully melted.
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