Patata e salsiccia

At our house we receive a appetizer-size veggie share every week from Taproot Farms. We regularly use what we get on our pizzas - this week, we discovered that our box of veggies sitting in our chilly entryway contained a large number of potatoes. This, plus some leftover sausages from earlier in the week, gave rise to this week's pizza.

First, the dough. Erin is allergic to wheat (but not gluten itself), and after trying out a number of different flours, we settled on kamut. Following Erin's handy recipe, I made this week's dough myself! It turned out rather well, as you can see.

While the dough was rising, I did a little sous-cheffing.

Once the dough was ready, we spread pesto on it and proceeded to added the sliced potatoes and green onion.

Added some portabella mushrooms...

Red pepper and artichoke hearts...

Finally, sliced sausage and cheeses (parma and mozza)...

Voila! Another tasty pizza experience, chez Alan and Erin!

Yum!