Molly Yeh’s recipe is an ode to Midwestern meat and potatoes…in pizza form.
Drizzle the pie with ranch and you’ve got a homemade pizza you’ll keep on heavy rotation.
Coat a rimmed half-sheet pan with 2 tablespoons oil.
Photo: Heami Lee
Add dough and press it all the way to edges of pan.
Brush top with a thin, even layer of oil.
Scatter on garlic, shallot, mozzarella, ham, and spinach.
(Scatter the cheese all the way to the edges so you get some crispy bits!)
Toss potatoes with remaining 1 tablespoon oil in a large bowl.
Arrange in an even layer on pizza, doing your best to avoid overlapping them.
Sprinkle with a good pinch of salt and lots of pepper.
Bake until crust is golden and cheese is brown in parts, 25 to 30 minutes.
