Red potatoes keep their shape well — they don’t disintegrate during cooking — and they absorb the flavors around them, like the garlic and rosemary in these pizzas. The flaky white crystals of Maldon sea salt, which is hand-harvested in Maldon, England, make a beautiful garnish for these pizzas.
Active time: 1 1/2 hr Start to finish: 4 hr
Cooks' notes:
Dough may be mixed in a food processor. Process proofed yeast with oil, flour, cornmeal, and salt until a ball forms, then knead on a floured surface. You can use a lightly oiled well-seasoned ridged grill pan to cook pizza dough. Potato topping can be prepared 1 day ahead and chilled, covered. Bring to room temperature before using.
