Page 331 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

the cream. Simmer until they are just fork-tender, about 5 minutes.

4
. In a clean sauté pan, fry the sausage until it is crispy. Transfer it to
a plate lined with a paper towel and set it aside.

5
. Spread the remaining 1 tablespoon (15 ml) olive oil over the dough.
Sprinkle the rosemary evenly over the round. Gently place the
potatoes on the dough in an even layer, being careful not to
transfer too much liquid along with them.

6
. Sprinkle the sautéed onions and garlic onto the pizza. Gently
crumble the sausage over the top and sprinkle that with the
Gruyère. Transfer the pie to the baking stone and bake it for 20

minutes, or until the cheese is melted and the crust is golden
brown. Sprinkle with salt and pepper to taste.