Load up on fresh veggies with a slice of this made-from-scratch pizza.
Cornmeal, for dusting
1 lb.pizza dough
2cloves garlic, thinly sliced
1small golden potato (about 6 oz), very thinly sliced
1/2small red chile, thinly sliced
3 tbsp.olive oil
1/2 small bunch broccoli rabe, thick stems discarded and leaves separated
3 oz.mozzarella, coarsely grated (about 1 cup)
2 tbsp.grated pecorino cheese, plus more for serving
2small hearts romaine lettuce, halved lengthwise
* Heat oven to 475°F. Dust baking sheet with cornmeal. Shape dough into 16-inch-long oval or rectangle and place on prepared baking sheet.
* In large bowl, toss garlic, potato and chile with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Add broccoli rabe, drizzle with 1 tablespoon oil and toss to combine.
* Scatter vegetables over pizza dough and top with mozzarella and pecorino. Transfer to oven, reduce temperature to 425°F and bake 12 minutes. Finely grate zest of lemon over pizza and continue baking until potato is tender and crust is golden brown, 8 to 10 minutes more.
* Meanwhile, place romaine on platter, drizzle with remaining 1 tablespoon oil and squeeze juice of 1/2 lemon over top. Season with salt and pepper and sprinkle with pecorino if desired. Serve with pizza.