It's not often that I can show you beforehand what we are having for lunch today, but today I can because the pizza in the photo below is one we made on August 20. Today's will be a repeat performance. Each of us eats one pizza and then a salad. Walt makes the crust, which is a no-knead bread dough that cooks up just crispy enough but not crackery.
In France, another name for this kind of potato pizza might be « pizza campagnarde » — country-style pizza. In our version, there's no tomato. It's basically cream, potatoes, and cheese. The potatoes are pre-cooked and then sliced for the pizza.
Well, there are a couple of other ingredients. Meat is one; either bacon, sausage, chicken, or turkey, cut into small pieces. And hot peppers in one form or another spice it up a little. We have banana peppers that we grew and pickled in vinegar last year. One of those chopped up and put on the pizza under the potatoes perks the whole thing up. The cheese can be Cantal, Comté, Emmenthal, Cheddar, or Mozzarella — whatever you like.