2 tablespoons Northern Mountain Garlic, sliced
1 teaspoon Heaven Facing Chili
1 tablespoon Jacobsen Salt's Black Garlic Ginger
2-3 fingerling potatoes
Olive oil
Mozzarella
2 sprigs of rosemary
Store-bough pizza dough

Make garlic confit

• Rehydrate the sliced garlic in water for 3-5 minutes, then drain
• Transfer the garlic to a small baking pan or oven-safe bowl. Cover the garlic with enough olive oil
• Cover the pan or bowl and bake at 200°F for 1.5 hours
• Once cooled, crush the garlic into a paste to create garlic confit. Reserve the garlic-infused oil

Make black garlic ginger chili salt

• Combine Jacobsen Salt's Black Garlic Ginger and Heaven Facing Chili in a small bowl
• Mix well and set aside

Prepare and bake the pizza

• Preheat the oven to 425°F
• In a small bowl, coat the thinly sliced fingerling potatoes in garlic-infused olive oil
• Roughly chop the fresh rosemary
• Stretch out the store-bought pizza dough on a greased baking pan. Brush the dough with the garlic-infused oil
• Spread the garlic confit evenly over the dough, followed by a layer of mozzarella cheese
• Arrange the fingerling potatoes on top, then sprinkle with chopped rosemary
• Finish by adding a pinch of the prepared black garlic ginger chili salt
• Bake the pizza in the preheated oven for 15 to 20 minutes, or until the crust is golden brown and the cheese is bubbly