Ingredients
3cupslow sodium chicken broth,canned, or homemade stock
1½lbsbaking potatoes,peeled and sliced thin
½tspdried thyme
½tspsalt
½tspfresh ground black pepper
3ribs celery
½cupheavy cream
1lbpizza dough,store-bought or homemade
6ozgruyere cheese,grated
Preparation
Heat the oven to 400 degrees F.
Put the broth, potatoes, thyme, salt, and pepper in a medium saucepan. Cover and bring to a boil. Uncover and simmer for about 5 minutes until the potatoes are just tender. Remove the potatoes with a slotted spoon and transfer them to a bowl.
Add the celery and cream to the simmering broth and cook, stirring frequently, for about 10 minutes until the celery is very tender and the cream has thickened. Add the celery mixture to the potatoes and fold gently to combine.
Meanwhile, oil 2 12-inch pizza pans or large baking sheets. Press the dough into a 9×13-inch rectangle on each prepared pan.
Bake for about 7 minutes until the dough begins to brown. Spoon the potato mixture over the dough. Sprinkle the cheese over the top and bake for about 15 minutes until the cheese and crust are golden.
Serve and enjoy.
