Pizza with Sorrel, Potatoes, and Feta

This pizza really highlights sorrel's bright, tangy, lemony flavor. If you love sorrel, feel free to load more on here, up to about 4 cups chopped. The salty feta helps to balance the sourness. I was able to make this last night with sorrel and chives straight from my garden - yay for early perennials!

If you don't have or don't care for sorrel, try making this with spinach or arugula instead.

1/2 lb potatoes, peeled and sliced very thin
1 14-inch pizza crust
olive oil
3 oz. shredded mozzarella
1-2 cups finely chopped fresh sorrel (stemmed)
2-3 Tbsp snipped fresh chives (optional)
3 oz. crumbled feta
Salt and pepper to taste

Par-cook the potatoes by lightly steaming or boiling until not quite tender.

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.

Spread the mozzarella over the crust, then add the sorrel. Sprinkle the chives over the sorrel, then carefully spread the par-cooked potatoes evenly over the greens. Sprinkle with feta and a bit of salt and pepper. Bake for about 15 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.