Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Potato and Rosemary Pizza
Thinly sliced potato, rosemary and sea salt over a stretched white base, Roman street-food style. Parboiling the potato slices for just three minutes before they go on the dough is what lets them turn tender and lightly caramelised, rather than staying raw at the centre.
Ingredients
Instructions
Preheat oven to maximum with stone inside.
Parboil potato slices 3 minutes, drain and dry.
Stretch dough to a 30cm circle.
Drizzle with olive oil, scatter mozzarella.
Arrange potato slices overlapping over cheese.
Add garlic and rosemary.
Drizzle with more olive oil and sprinkle with flaky salt.
Bake 10-12 minutes until crust is golden and potato is tender.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
