Potatoes are not a typical pizza topping in the USA but the cutting-edge pizzerias of Rome and Naples love to add the starchy root to a crisp and golden pie. Here, the blissful flavor of charred radicchio and the salty tang of prosciutto provide an earthy balance, while cool fresh mozzarella and a whisper of fresh oregano ties it all together into happy harmony.

Makes one @13-inch pizza; may be doubled or tripled

 3 ounces small potatoes, scrubbed

Extra-virgin olive oil, as needed

Fine sea salt and freshly ground black pepper

1/8 teaspoon dried oregano

One quarter of a small head radicchio (cut through the core), cored, and slivered

2 teaspoons balsamic vinegar

One 9-ounce dough ball

Rice flour and cornmeal for shaping and cooking the pizza dough

1 ½ ounces prosciutto, torn into bite-sized pieces

About 2 ounces fresh mozzarella, cut into small cubes

1 teaspoon fresh oregano leaves, torn in half

Cut the potatoes into golf-ball-sized pieces, if necessary. In a saucepan of simmering, salted water, cook the potatoes until they are tender but not mushy, about 12 minutes. Drain, cool slightly, and cut into ¼-inch slices. Quarter the slices crosswise. In a bowl, toss together with 2 teaspoons olive oil, 1/8 teaspoon salt, the dried oregano, and a few grinds of pepper.

In a heavy skillet over medium heat, warm the remaining 2 teaspoons olive oil. Add the radicchio and stir frequently until tender and golden, about 4 minutes. Remove from the heat and stir in the balsamic vinegar.

Gently stretch and shape the dough into a 13-inch round.  Brush (or spray) shaped dough with a little olive oil. Scatter with the radicchio, potato and prosciutto; finally, dot with the mozzarella. Season with salt and pepper.  Slide into a wood fired oven and bake until cheese is melted and crust is cooked to your satisfaction.

If using a home oven equipped with a baking steel, form on a sheet of parchment paper placed atop an un-rimmed baking sheet (no need for cornmeal).  Carefully slide the dough-topped parchment from the baking sheet onto the center of the screaming-hot pizza steel and bake for 8 to 10 minutes, until the cheese is melted and the crust is golden. Let stand for 1 minute, then slice and serve.

Let the revels begin!

Brigit