Potato and Rosemary Pizza
Elevate your pizza night with this rustic and flavor-packed Potato and Rosemary Pizza, a harmonious blend of tender Yukon Gold potatoes, fragrant fresh rosemary, and creamy mozzarella cheese atop a crisp, homemade crust. The dough, made from scratch, is light and chewy, providing the perfect base for layers of thinly sliced, perfectly seasoned potatoes and a hint of garlicky goodness. Finished with a sprinkle of Parmesan and a drizzle of olive oil, this pizza is baked to golden perfection, offering a satisfying crunch with every bite. Perfect for cozy dinners or casual gatherings, this unique potato pizza recipe is a must-try for lovers of artisan-style pies.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 medium Yukon Gold potatoes
- 2 teaspoons Fresh rosemary
- 2 large Garlic cloves
- 8 ounces Fresh mozzarella cheese
- 2 tablespoons Parmesan cheese
- 0.5 teaspoon Salt (for potatoes)
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for topping)
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
Add the olive oil, flour, and salt to the bowl. Mix with a spoon or hands until a rough dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for about 1 hour or until doubled in size.
While the dough is rising, thinly slice the potatoes into rounds (about 1/8 inch thick). Soak them in cold water for 10 minutes to remove excess starch.
Drain the potatoes and pat them dry with a clean kitchen towel. Toss with 0.5 teaspoon salt, black pepper, and 1 tablespoon olive oil.
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Once the dough has risen, punch it down and divide it into two equal portions if making smaller pizzas.
Roll out the dough on a floured surface to your desired thickness. Transfer it to a sheet of parchment paper or a pizza peel if using a stone.
Smash the garlic cloves into a paste and spread it evenly over the dough. Then layer the potato slices evenly across the surface.
Sprinkle on the fresh rosemary, fresh mozzarella (torn into small pieces), and Parmesan cheese.
Drizzle 2 tablespoons of olive oil over the top of the pizza.
Transfer the pizza to the preheated oven (or directly onto a hot pizza stone). Bake for 12-18 minutes or until the crust is golden and crisp and the cheese is bubbly.
Remove from the oven, let cool for a few minutes, then slice and serve.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.8 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1377 mg | 106% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2425 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
