Three Cheese Rosemary Potato Pizza
Elevate your pizza game with this indulgent Three Cheese Rosemary Potato Pizza, a flavorful masterpiece that combines simplicity with gourmet flair. Featuring a crispy, golden crust as the base, this recipe layers thinly sliced Yukon Gold potatoes with a fragrant drizzle of garlic-rosemary oil for a rustic, earthy touch. A rich trio of mozzarella, fontina, and Parmesan cheeses melts into a gooey, golden perfection, while a sprinkle of sea salt and black pepper ties it all together. Perfectly balanced and bursting with flavor, this pizza is a quick and easy 20-minute prep recipe that’s ideal for weeknight dinners or an impressive yet effortless party appetizer. Serve it fresh out of the oven for a slice of cheesy comfort with a refined herbal twist!
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Recipe Information
Ingredients
- 1 ball (store-bought or homemade, approx. 12-inch size) Pizza dough
- 2 tablespoons Olive oil
- 1 large, minced Garlic clove
- 1 tablespoon, finely chopped Fresh rosemary
- 2 small, thinly sliced Yukon Gold potatoes
- 1 cup, shredded Mozzarella cheese
- 1 cup, shredded Fontina cheese
- 1 quarter cup, grated Parmesan cheese
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon (for dusting the baking surface) Cornmeal
Instructions
Preheat your oven to 475°F (245°C) and, if using a pizza stone, place it inside the oven to heat up.
Prepare the workspace by lightly dusting your pizza peel or baking sheet with cornmeal to prevent sticking.
Roll out the pizza dough to approximately 12 inches in diameter. Make sure it is evenly thin, as thick dough can hinder even cooking.
Brush the surface of the dough with 1 tablespoon of olive oil, making sure to coat the edges as well.
In a small bowl, mix the remaining olive oil, minced garlic, and chopped rosemary to create a fragrant garlic-rosemary oil.
Arrange the thinly sliced potatoes across the pizza dough, slightly overlapping to ensure full coverage.
Drizzle the garlic-rosemary oil evenly over the potatoes to flavor them thoroughly.
Sprinkle the mozzarella and fontina cheeses evenly over the potatoes, followed by the grated Parmesan.
Season the top of the pizza with sea salt and ground black pepper for added depth of flavor.
Carefully transfer the prepared pizza to the preheated oven or onto the heated pizza stone.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing.
Serve immediately and enjoy your Three Cheese Rosemary Potato Pizza!
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 3.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2694 mg | 207% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1533 mg | 33% | |
*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.
