Potato and Kale Pizza

Your favorite dough for one thin crust pizza
2 medium Yukon Gold potatoes, very thinly sliced
1 clove garlic, minced
Olive oil
Salt
8 large leaves Cavolo Nero kale, deribbed and torn into large pieces
3 cloves firm roasted garlic, thinly sliced (I used leftover cloves from the previous night's roasted chicken
More olive oil
1 cup coarsely grated Gruyere
Parmigiano
Truffle Oil (to guild the lily)

Toss the sliced potatoes and minced garlic with enough olive oil to lightly coat all (about a tablespoon). Arrange the potato slices on a baking sheet and lightly sprinkle with salt. Roast in a very hot oven until softened but not brown. Set aside. (The peeled garlic cloves for the kale can be roasted with the potatoes).

Steam the kale until tender (2 minutes in a pressure cooker). Let cool, then squeeze by handfuls to remove excess liquid. Coarsely chop and then toss with the sliced garlic and a little olive oil. Set aside.

Roll or stretch the pizza dough into a 10-inch round. Drizzle the dough with a little olive oil and brush it evenly over the surface with your fingers. Sprinkle the grated Gruyere evenly over the dough. Arrange the potato slices evenly without overlapping over the surface of the pizza. Top with the chopped kale.

Bake on a preheated pizza stone at the hottest temperature your oven can manage. Sprinkle with a dusting of parmigiano and drizzle with a bit of truffle oil before slicing.

Enjoy!