Potato Pizza

Before I went on holidays I spent a short weekend at Lake Brienz in Switzerland. I love to be there, it is really quiet and the environment is beautiful. Sometimes we spend a long time in the kitchen there, and sometimes, like this weekend, we made something quicker, so that we could spend more time outside, lying in the sun and reading.
This weekend we made a potato pizza. There is a recipe for a potato pizza in my cookbook by Nigel Slater, but since I did not have it with me, we just improvised.
It feels really decadent to put potatoes on a pizza dough, with not a whole lot more.
The pizza turned out just as I hoped it would. The crust was really thin and crispy, and the potatoes were a bit sweet. The goats cheese added some creaminess to the otherwise crispy pizza.

Potato Pizza

1 rectangular pizza dough (we used a premade dough, my boyfriend cut it in half and rolled it with a rolling pin to make it extra thin)
3-4 potatoes (we used 2 small and 2 large potatoes)
olive oil
rosemary, about 2 sprigs
salt
100g Goats cheese

Preheat the oven to 200°C (or about 400°F). Place the pizza dough on parchment paper on a baking sheet. Cut the potatoes in thin slices (mine were between 3-4mm thick) and put them in a mixing bowl. Add olive oil (about 2 tablespoons) and salt. Chop the rosemary and add it to the bowl. Mix well using your hands. Put the potato slices on the pizza dough - the slices should touch each other, covering the whole dough but you do not want them to cover each other too much since they wont become crispy that way. Cut the Goats cheese in small cubes and distribute them evenly on the pizza. Add some pepper on top.
Bake in the oven for 30-40 minutes.