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SUGGESTED PAIRING
Dry, berry-scented Provençal rosé.
Two 1/2-pound baking potatoes, peeled and sliced crosswise 1/8 inch thick on a mandoline
Extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
Two 1/2-pound sweet potatoes, peeled and sliced crosswise 1/8 inch thick on a mandoline
12 ounces store-bought pizza dough
1/2 cup crumbled feta cheese
6 Picholine olives, pitted and quartered
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1st Keep
 ApesBrooks
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