- 3 tablespoons extra-virgin olive oil
- 12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds
- 1 13.8-ounce tube refrigerated pizza dough
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1/4 teaspoon dried crushed red pepper
- 1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
- 1/2 cup finely grated Parmesan cheese
Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.
Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.
Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.
Potato Rosemary Pizza
Establishments that serve pizza by the slice are popping up everywhere around Italy. When I travel I love sampling different pizzas with loads of delicious vegetables! This traditional Italian Pizza Patata (Potato Pizza) like many other vegetable pizzas in Italy, is made without cheese. I’ve chosen rosemary as my herb topping but fresh sage, oregano or thyme also yield fantastic results!
1 Yukon Gold or other waxy potato, sliced thin
1-2 branches of fresh rosemary
Kosher salt and fresh black pepper
Preheat your oven to 425 degrees. Lay the flatbread crust on a lightweight baking sheet or pizza pan. Drizzle the bread with olive oil and spread the oil to evenly cover the bread. Season with a few grinds of black pepper. Lay the potatoes on the bread close to the top edge in a circular pattern overlapping slightly. Season the potatoes with a few sprinkles of salt. Pull the rosemary off of the stems and chop slightly or use whole. Sprinkle the rosemary over the potatoes. Lightly drizzle the topping with some olive oil and place into the oven. Bake the pizza for about 10-12 minutes until the crust is nice and golden brown.
Season and serve. This pizza is equally delicious hot, at room temperature or even cold. It packs and reheats well!
Garlic Rosemary Pizza
Given the title of this website, it should be no surprise that SIMPLE food is what excites me most. And there’s a good reason for this – when you cook with just a handful of fresh, high-quality ingredients that compliment each other, you create magic on the plate. It may seem totally counterintuitive, but using simpler ingredients often gives your dishes more complex and layered flavors. Take this pizza, for example. We’re making a very simple homemade crust and topping it with just four simple ingredients (olive oil, garlic, red onion, and rosemary). This way, the unique characteristics of each ingredient can seep into the fresh crust for the perfect balance in every bite. For this particular pizza, something like a bold tomato sauce or veggie sausage would have only overpowered the authentic, nuanced flavors of the garlic and herbs.
Now, I know this pizza is a bit naughty by my standards (it has olive oil and white flour), but sometimes you just need some crusty bread with olive oil, right? It’s an occasional treat that makes an amazing Saturday evening project for the whole family. Give this a shot – one bite and you’ll think you died and woke up in Italy’s version of heaven.
Makes 6 small pizzas
- 4 cups all-purpose flour
- 1 teaspoon sugar
- 1 packet active dry yeast
- 2 teaspoons salt
- 1 1/2 cups water
- 1 tablespoon olive oil
This pizza dough is adapted from Bobby Flay’s Recipe on Food Network and it’s super easy to make. In a stand mixer (you can also do it by hand), combine the flour, sugar, salt, and yeast and mix until incorporated. Then, add about 1 1/2 cups of warm water that is between 110 and 140º F along with 1 tablespoon of olive oil. Allow this to mix until it forms a solid ball. If the dough is too sticky, add an extra tablespoon of flour too crumbly, add a tablespoon of water.
On a lightly-floured surface, knead this dough into one perfectly round ball, ensuring that the outside is dusted with a light layer of flour. Then, add to a large bowl, cover, and allow to rise for 1 hour or more until it doubles in size.
Crank up the oven to 420º F. Then, separate the large ball of dough into 5-6 smaller balls. Using a rolling pin and/or your hands, roll each into a thin disc. Brush the surface with about 1/2 tablespoon olive oil and top with sliced red onion, slivered garlic, and rosemary (see above). Add the pizzas to the hot oven on a pizza stone or baking sheet and cook for about 20-25 minutes, until the edges of the crust start to turn golden brown.
I highly recommend using a pizza stone over a typical baking sheet. This allows the pizza to cook evenly and develop a gorgeous crispy crust. You can find one at a discount home store for less than the price of one pizza and it’s a worthwhile investment.
Make Potato Cubes with Rosemary into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
&ldquoMeat and potatoes&rdquo isn&rsquot a phrase for no good reason. So I serve these potatoes with a good Sirloin Steak slathered in Garlic Butter with Roasted Mushrooms and Maple Tomatoes.
Or I switch out my regular Roast Potatoes in a roast dinner. Roasts and Christmas dinner tend to be a bit of a mix and match affair so don&rsquot miss some of my classic recipes and choose your own feast!
Don&rsquot miss my comprehensive collection of ideas for classic Christmas sides. I&rsquove included simple basic recipes and ways to level up each dish.
There is everything from roast potatoes, numerous stuffing ideas and red cabbage dishes to cranberry sauces and even a vegan gravy option.
Don&rsquot forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Mini Potato Pizzas
Mini Potato Pizzas are the perfect easy & healthy party appetizer.
If there’s any vegetable that’s under-represented on this blog, it has to be the potato. If you take a glance at our recipe index, you’ll notice that I while I have a mild obsession with sweet potatoes, I often skip over other potato varieties. But I have to tell you, I’m in love with all potato varieties (russets, red, whites, blues, the list goes on…), which are especially great for entertaining. These little pizzas are SO delicious and so so easy. A perfect appetizer to serve this Sunday for the big game.
To make these, first seek out some colorful pretty petite potatoes. Ok, just kidding, if you can’t find this exact assortment (I found these at Whole Foods, btw) just choose the smallest new potatoes or fingerling potatoes you can find. It’s best to slice these on a mandoline so that the potatoes cook quickly and become lightly crisp around the edges.
Assemble the pizzas with garlic oil, cheese, rosemary and a drizzle of olive oil. If you’re entertaining, you can assemble these an hour (or so) ahead of time and pop them into the oven just before you’re ready to serve.
Ok, I’m drooling now because I just loved these way too much and can’t wait to make them again!
Sweet Potato and Rosemary Pizza
A little olive oil, a little Mozzarella, roasted sweet potatoes, red onions and a sprinkle of rosemary. Although it is simple, it is loaded with flavor!
- Pizza Dough, Enough For A Medium-size Pizza (Your Favorite Recipe Or Store Bought)
- 1 whole Large Sweet Potato, Thinly Sliced
- ½ whole Red Onion, Sliced
- 2 Tablespoons Olive Oil, Divided
- Salt And Pepper
- 2 cups Shredded Mozzarella
- 1-½ teaspoon Rosemary, Chopped
Preheat your oven to 400 F.
After slicing the sweet potatoes and red onion, place them in a large bowl and toss with 1/2 tablespoon of olive oil. Place them on a large rimmed baking sheet that you’ve coated with cooking spray. Sprinkle with salt and pepper. Bake for 10 minutes, stir and flip. Bake for an additional 10 minutes or until sweet potatoes are tender. Remove from oven.
Roll out the pizza dough to desired thickness and put it on your pizza stone or pan. Spread remaining olive oil evenly onto the top of the pizza dough. Sprinkle pizza with mozzarella cheese. Top with sweet potatoes and onions. Sprinkle rosemary over the top.
Bake pizza for approximately 15-18 minutes (depending on the crust you use). You may need to adjust the cooking time based on your recipe or the store bought dough package instructions.
For the second step, I prepared the chicken. I used the following ingredients: Chicken breasts, minced fresh garlic, soy sauce, Kosher salt, and olive oil.
For the chicken marinade, I combined the minced garlic, soy sauce, Kosher salt and olive oil in a small bowl. Then I placed the boneless and skinless chicken breasts in a quart-size ziploc bag and poured in the marinade. I sealed the bag and marinated the chicken in the garlic oil for about 15 minutes.
Next, I grilled the chicken on my panini press at 420° F for about 3 minutes until it was cooked through. Then, I removed the chicken and let it cool a bit. Once it was cool, I cut the chicken into half-inch cubes, and put it in the refrigerator until I was ready to build the pizzas.
Potato and rosemary pizza
Dissolve the dried yeast in the water and add the caster sugar. Leave for a few minutes (it should form a froth on the surface when it’s ready). Place your flour and salt in a heap on a clean surface or in a large bowl. Make a well in the centre, then gradually add the oil and yeast/water. As you add the liquids, gradually bring the flour from the outside into the centre until all the oil and water has been added.
Form the mixture into a ball and on a floured surface knead the ball using the heel of your hand, pressing down and the folding the dough in half repeatedly, until the dough becomes elastic. Knead for approximately 10 minutes and when the dough is ready it becomes smooth, stretchy and takes on a shiny appearance. You can also use a bread maker or mixer with dough hook.
Divide the ball into four smaller ones and shape into a smooth ball by tucking the edges under repeatedly. Cover with a damp tea towel for an hour or two. I sometimes put these smaller dough balls into sealed food bags, which can be left in the fridge overnight. The dough should double in size.
To form the pizza base, put your dough ball on a floured surface, then gently flatten into a circular shape with the heel of your hand. Place one hand in the centre of the dough, then stretch the dough outwards with the other hand, being careful not to tear it. Continue stretching the dough by turning the dough around like the hands on a clock, repeating the process until you have a roundish pizza.
Try not to use a rolling pin as this knocks the air out of the dough.
To make the topping, peel the potatoes and slice them as finely as possible, trying to keep each slice even (I use a mandolin slicer).
Bring a pot of water to the boil, place the potato slices in a colander, cover with a lid and steam until they are cooked “al dente”. Do not overcook them. Place the slices of potato in concentric circles on the base of the pizza until the base is covered. Drizzle with olive oil and add a sprinkle of sea salt and the chopped rosemary on the top.
Each pizza takes between two and three minutes in my wood-fired oven (which gets up to about 450-550 degrees Celsius). If cooking in a conventional oven, preheat it to its highest setting. Place the pizza on a preheated pizza stone or upside-down baking tray and cook for about 10 minutes, until the base is crisp and cooked. Finish by adding a drizzle more olive oil on top.
Potato Rosemary Pizza
- 1 pizza crust
- 1 potato
- 2 tablespoons of tomato puree/pizza sauce
- Handful of rosemary
- Teaspoon of garlic powder
I love potato pizza'a!! I have never used rosemary though, what a great flavor to add!
Thanks for the inspiration!
Well this is something we should try. I can't imagine the taste of a potato on top of a bread crust, but you never know. And that pizza looks very inviting! I love the inclusion of rosemary - great flavor!
Fantastic, looks absolutely delicious!
You had me at potato. I loooove potatoes. I put potatoes on my pizzas all the time. Usually left over hash browns. Great idea to make it a full on potato pizza though. I'll have to try that!
This is beautiful pizza, with stunning photos! Yum.
Totally yum. Thanks following me!
That is an absolutely gorgeous pizza!
Looks great! I think there's a step missing in the recipe though. nothing mentioned about the potatoes other than cooking until they are ready. Do you do anything to them? At what point do you put them on the pizza? Thanks.
@Anonymous: I just sliced the potatoes thinly, lay on the pizza bread and let it bake until the potatoes were cooked. So no step missing there. You could also pre boil the potato and that way the bake time isnt that much.
Oh I see what's going on. there's not a step missing, but in step two you wrote "Thinly slice the tomato" when I believe you meant to write "Thinly slice the potato".
I think this sounds absolutely fantastic. I'd have never thought to put a potato on pizza dough, but I recently saw mac and cheese pizza so if works, why not this. The rosemary must smell heavenly when it's cooking.
Delicious. Am I missing something? What happens to the other half of the rosemary? Next time I’ll put all my the rosemary in.
Not what I expected. It was very soft and pillow like, not chewy. Did not have the holes like the picture. I didn't use bread flour so maybe that was the problem. I'll try a different recipe before I make this again.
Love love love this recipe! You can substitute any herb you like or just make it plain with sea salt. It's a great sandwich bread, but I like it beast warm served with olive oil and a good balsamic vinegar.
My husband love this. I made it as is with the exception of adding oregano, thyme, basil and garlic. All fresh from the garden. Very tasty. Highly recommend.
This is very good, but it would benefit from more olives, and from painting the surface of the loaf with beaten egg so that olives adhere better.
This is my favourite focaccia recipe. I use the food processor to mix the ingredients, have used both all-purpose and bread flour equally successfully but I have two suggestions. I don't bother to either cool the potato completely nor do I proof the yeast before adding. Just dump everything in the processor and go from there. Also I have found that a lower oven temp helps produce a better loaf - but this might be a problem with my oven.
I just made this and it's really wonderful. The consistency is just right. Definitely worth making.
This is better than the olive focaaccia in my favorite Italian bakery. You definitely need to use fresh rosemary, and it's worth the splurge on high quality olives. I make it on a pizza stone, and it seems to come out best when the oven temperature is steady -- so try not to open the door and check on it too much.
Rather than run to the store first, I made this with dried rosemary and a blend of all-purpose and whole wheat flour that I already had in the cupboard, but otherwise followed the recipe. Two things to note. the bread came out very dense and a bit undercooked, and I also thought it tasted quite bitter. Maybe the bitterness is from the substitutions I made, so I would advise against doing that, and I would also suggest cooking the dough on a pizza stone. I left it in for 15 minutes, but the bottom of the bread was still a little sticky while the top was getting too dark.
Wow. great recipe. I used dry rosemary, a pizza stone with parchment paper and was pleased with the results. I used the bread for a sandwich. I spread fresh pesto on top, grilled chicken breast, roasted red pepper and fresh mazzorella! Unbelievable. Can't wait to experiment with it further. Very impressive!
This is the most wonderful focaccia I have ever made, and my husband agrees. I followed the recipe exactly, except that I added one clove of garlic (diced) and one shallot, both of which I carmelized in a little bit of olive oil. The house smelled incredible -- like a pizza parlor, only better. The bread had a wonderful texture. I would recommend this recipe to everyone, including a beginning baker because it is so easy to make, and the results are so phenomenal.
Easy to make, delicious, and soft texture. Smells incredible while cooking.
I have made this many, many times. Always to wonderful reviews! However, the first time was the only time I used the olives. I didn't feel that it added a whole lot to the overall dish, and since we're on a tight budget, was happy to dismiss the olives.
Wow! What a great focaccia recipe. I had some doubts because the dough was so soft -- but it cam out perfectly! I topped it with some roasted garlic and carmelized shallots in addition to the olives and it was a hit. Great recipe -- definately a keeper
I used four recipies for focaccia that I found at this site, and this one was BY FAR the best. I haave made is several times, each time incorporating some other ingredients such as garlic, dill, sage, sun-dried tomatoes. Each time a distinct hit.
This was the best bread I have ever tasted! I make bread often, and enjoy trying new recipes. But this one has been the best, so far. It had such a nice flavor--maybe the potato? My boyfriend couldn't believe this was homemade.
I noticed that everyone raved about this recipe. I found it too moist, despite cooking it well. Also, it was a bit bland. It was the first time I had made focaccia with potato. For me, I'll go back to an all-flour starch.