Rosemary Potato Pizza

Friday, October 21, 2011

This pizza has been haunting me for months and months–it combines so many of my favorite things, how am I supposed to resist it??  This is definitely a meal idea you want to keep on hand because it’s fast, delicious, and uses ingredients that you’ll likely already have (and if not, it’s just a quick run to Trader Joe’s).  I’m not sure which part I like best–the rosemary (my favorite herb), the mozzarella (which is light and not too much), the creamy potatoes or the crispy chewy crust.

This was also the first time I tried a secret trick to get a crispy pizza crust without a pizza stone…and wouldn’t ya know, it worked!  By putting the baking sheet into the oven ahead of time, while the oven is heating up, it helps the bottom of the crust crisp up while the top bakes normally–it was perfect!  I admit I didn’t make the crust dough myself, but I think sometimes it’s more important to get healthy, stress-free food into you than making EVERYthing handmade and, besides, Trader Joe’s refrigerated pizza dough is delicious!

Rosemary Potato Pizza
Adapted from Stone Soup via Elephantine

  • refrigerated pre-made pizza crust (Trader Joe’s suggested – you’ll find it near the pre-made salads, it should make about 3 decent sized pizzas or 4 slightly smaller pizzas)
  • 1 small-medium red potato per pizza
  • 1 sprig rosemary per pizza
  • 1-2 small balls of fresh mozzarella (the kind floating in water)
  • olive oil for drizzling
  • salt for sprinkling
  1. Preheat the oven to 450 and place a lightly oiled baking sheet in oven as it warms
  2. Divide the dough into the number of pizzas you want and gently stretch dough into thin rounds, leave on counter workspace while you prepare the other ingredients
  3. Slice the potatoes extremely thinly (this is another job the mandolin slicer came in very handy for) and slice the mozzarella balls as thinly as they can go, likely 1/8″ – 1/4″ thick.
  4. Once the oven is preheated, using oven mitts, take the hot baking sheet out of the oven and place on a safe surface.  Transfer the dough rounds to the hot baking sheet (you may have to bake in batches) and brush olive oil over the raw dough.  Arrange the potato slices in a single layer, slightly overlapping, sprinkle rosemary leaves over the pizza, arrange the mozzarella bits and drizzle with a second round of olive oil.
  5. Put sheet with pizzas back into oven and bake for 10 minutes or until the cheese and crust are just starting to brown.
  6. Sprinkle with salt to taste.  Enjoy hot out of the oven!

2 comments :

  • Peter Heinlein

    How about dressing the pizza with a layer of bechamel ?

    • Emily

      That sounds great! Personally, I don’t think it needs it because the potatoes turn so creamy it’s almost as if there’s a sauce on it already, but my mantra is always “do what tastes good to you!”

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