Gluten Free Rosemary Roast Potato Pizza

I have been doing a lot of Gluten Free cooking in recent weeks, because we believe that my boyfriend has a wheat allergy. And for the most part he has been pretty accepting of this new way of eating… with the exception of beer and pizza. I have never really experimented with GF pizza dough before, So he took the lead on this one. We are 4 batches in, and I am really close to confidently posting a recipe for a great GF pizza dough, this last bath was nearly perfect, but the toppings were wonderful! I think this is a great side dish, and it would make a beautiful appetizer.

Start by boiling 5 whole baby potatoes until just fork tender (I was making a homemade soup broth at the time, so I just plopped them into the soup to cook) Once cooked, set them aside to cool a little. In the meantime fill a mixing boil with: 1/4 c olive oil, 1/6 red onion super finely diced, 2 minced garlic cloves, 1 minced knob of ginger, 1 large sprig of rosemary bruised and chopped, course sea salt and fresh pepper, the zest and juice of 1/2 lemon, and a pinch of hot chilies. Slice the potatoes into 1/4” slices and season with a little salt and then gently toss in the bowl until well coated with everything.Place the slices of potatoes on to a prepared pizza crust, and then crumble with gruyere.

Bake until golden and enjoy.

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