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.
Total time
32 min
Prep
20 min
Cook
12 min
Difficulty
medium
Cuisine
Pizza
vegetarian
Ingredients
1pizza dough ball, 280g
3waxy potatoes, very thinly sliced
3 sprigsfresh rosemary, leaves stripped
3 clovesgarlic, thinly sliced
100gmozzarella, grated
3 tbspextra virgin olive oil
1 tspflaky sea salt
Instructions
1
Preheat oven to maximum with stone inside.
2
Parboil potato slices 3 minutes, drain and dry.
3
Stretch dough to a 30cm circle.
4
Drizzle with olive oil, scatter mozzarella.
5
Arrange potato slices overlapping over cheese.
6
Add garlic and rosemary.
7
Drizzle with more olive oil and sprinkle with flaky salt.
8
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.
Calories
381
Protein
14g
Fat
18g
Carbs
41.5g
Fiber
4g
Sodium
976mg
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★★★★★
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