Potato pizza savored in Tuscany, Italy inspired restaurateur Sergio Vitale to serve a potato pie at Chazz: A Bronx Original restaurant, Pizza Today writes.
"Vitale’s coal-oven-fired white pizza is topped with sea salt seasoned potatoes, pecorino and fontina cheeses, rosemary and garlic," the magazine writes. "After baking he drizzles calabrese chili oil over it."
To prevent the pizza from getting too soggy, Vitale says he places a layer of shredded fontina cheese underneath the spuds, which he spaces out carefully.
“ 'Too many spuds cropped up in the center will make a soggy pizza,'” Vitale says. You can read the rest of the story
here.