Mushroom & Potato Pizza

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the mushroom stems; thinly slice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the Fontina cheese (discarding any rind). Finely chop the parsley leaves and stems.

Add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

While the potatoes continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly crispy. Add the capers and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the tomato sauce onto the dough, leaving a 1-inch border around the edges. Season with salt and pepper. Evenly top with the cooked potatoes, browned mushrooms, drained spinach and Fontina cheese. Drizzle with olive oil; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is browned and the cheese has melted. Remove from the oven; let stand for at least 2 minutes.

While the pizza bakes, in a bowl, combine the parsley, remaining garlic paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Slowly stir in 2 tablespoons of olive oil until well combined. Drizzle the baked pizza with as much of the garlic oil as you’d like (you may have extra oil). Garnish with the parmesan cheese. Transfer to a serving dish. Enjoy!