Ingredients:

• 2 large Idaho^® Yukon Gold potatoes, unpeeled
• 2 tablespoons garlic-infused neutral cooking oil or plain neutral oil
• Kosher salt, to taste
• 1 cup ricotta cheese, whipped with whisk or food processor 
• Pickled green tomatoes, thinly sliced or pickled onions, chopped, for garnish
• Ramp leaves, dried and ground into a powder, for garnish

Directions:

1. Preheat oven to 400ºF. 
2. Thinly slice Idaho^® potatoes, unpeeled, using a mandoline or slicer attachment on food processor. 
3. Place potatoes in a large bowl, toss with oil and a sprinkling of salt. 
4. Using 2 8-inch cast-iron skillets, layer an equal amount of potatoes in a circle, with 2 to 3 layers in each. 
5. Place another 2 8-inch skillets, or something heavy of equal size, on top of each to weigh the potatoes down. 
6. Bake until tender, about 25 minutes. 
7. After 25 minutes, remove top weights and continue baking until potatoes are golden brown, about 5 minutes. 
8. Allow potato pizzas to cool to room temperature before serving. 
9. To serve, season ricotta with salt, then spread 2 tablespoons evenly on top of each pizza, leaving a small crust around the edges exposed. (Reserve remaining ricotta for another use.)
10. Top pizzas with a layer of pickled tomatoes, cut each pizza into 4 wedges and serve.