Thin layers of russet potato cover piping-hot dough as small dollops of ricotta top this white pizza, sprinkles of rosemary, red pepper flakes and sea salt adding texture. Valentino Pizzeria prepares a pizza bianco topped with extra virgin olive oil, leaving you swooning over this scrumptious, light and fresh pizza.

For dough: 1 (¼ oz.) package active dry yeast (2 1/4 tsp.); 1 ¾ cups unbleached all-purpose flour, divided, plus more for dusting; ¾ cup warm water, divided; 1 tsp. salt; ½ Tbsp. olive oil.

For topping: ½ cup ricotta; 1 large peeled russet potato; 2 Tbsp. olive oil; 1 sprig of fresh rosemary; pinch of sea salt; pinch of red pepper flakes; extra virgin olive oil.

Equipment: a pizza stone

Start with the dough: stir together yeast, 1 Tbsp. flour and ¼ cup warm water in a large bowl and let stand until surface appears creamy, about five minutes. Add 1 ¼ cups flour, remaining ½ cup water, salt and oil and stir until smooth. Stir in enough flour (¼ to ⅓ cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.) Knead on a floured surface, lightly flouring when dough becomes too sticky, until smooth, soft and elastic: about eight minutes. Form into a ball, put in a bowl and dust with flour. Cover with plastic wrap and let rise at warm room temperature until doubled, about 1 ¼ hours.

Heat pizza stone while dough rises at least 45 minutes before baking pizza, put stone on oven rack in lower third of oven and preheat oven to 500℉. Shape dough by dusting with flour, then transfer to a pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, re-flouring fingers if necessary. Assembling the pizza: using a vegetable peeler, begin slicing the potato over the pizza dough. Be sure to cover the dough in a single thin layer. Next, top the dough with small dollops of the ricotta. Sprinkle the rosemary, red pepper flakes and sea salt over the potato slices and ricotta. Top with extra virgin olive oil.

Slide pizza onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board.

Valentino Pizzeria Trattoria, 4045 Clark Rd, (941) 921-9600