Potato and Rosemary Pizza
This Potato and Rosemary Pizza is made with thinly sliced potatoes drizzled in olive oil and fresh rosemary and baked until crispy, layered on a thin crust pizza dough and topped with mozzarella, more olive oil, and rosemary.
Servings: 8
Calories: 361kcal
Ingredients
- 1 lb homemade pizza dough or store bought
- 4 medium red potatoes, peeled and thinly sliced
- 4 tablespoon olive oil
- 5 sprigs fresh rosemary, leaves removed and minced, divided
- 8 oz mozzarella (fresh or low moisture), grated
- Maldon sea salt flakes for sprinkling optional
Instructions
- Make the topping: Preheat the oven to 400℉. Arrange the potato slices on a baking sheet. Drizzle with olive oil, ⅔ of the rosemary, and a few cracks of salt. Bake for 15-18 minutes or until they are lightly golden brown in color. They will cook more while on the pizza.
- Place a pizza stone in the oven and preheat to 550℉ or as high as the oven will go. Allow to preheat for 1 hour. If you do not have a pizza stone, you can use a baking sheet instead. If using a baking sheet, preheat the oven to 450℉.
- Making the Pizza: Place the dough on a lightly floured counter. Divide into 2 balls of dough. With your fingers, press the middle of the dough down and out slightly towards the edges. Flip and do the same on the other side. Then create the crust by pressing the air from the middle of the dough out towards the edge and pinch to seal the air into the crust. Place the dough over your two fists and stretch out the dough until it is thin.
- Assembling the Pizza: Dust a small amount of flour on a pizza peel. Stretch the pizza dough over the pizza peel so that one edge hangs off the peel by about ½ an inch. Add half of the mozzarella, half of the sliced potatoes, and half of the remaining minced rosemary. Add another drizzle of olive oil and sprinkle a pinch of Maldon sea salt flakes over the pizza.Slide the pizza from the pizza peel onto the pizza stone by placing the ½ inch hanging off the edge of the pizza peel onto the pizza stone and in one quick motion sliding the pizza off the peel.
- Bake for 7-10 minutes depending on your oven and pizza stone. Use a pair of tongs to help pull the pizza back onto the pizza peel. Repeat with the remaining pizza and toppings.
Nutrition
Calories: 361kcal | Carbohydrates: 45g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 607mg | Potassium: 507mg | Fiber: 3g | Sugar: 5g | Vitamin A: 201IU | Vitamin C: 9mg | Calcium: 154mg | Iron: 2mg
