Rosemary Potato Pizza



  • 1 russet potato
  • 1 fresh pizza dough (I used Trader Joe’s)
  • 1/8 cup flour
  • 1 large sprig fresh rosemary (minced – should be about 2 teaspoons)
  • 2 large cloves garlic, sliced
  • 1 large shallot, sliced
  • 4 tablespoons olive oil, divided (1 tablespoon for sautéing garlic, 2 tablespoons for crust, 1 tablespoon drizzled over potatoes)
  • kosher salt
  • sea salt
  • pepper
  • mozzarella cheese (as much as you like)


1) Preheat oven to 425 degrees.

2) Set dough out on bread board to rise.

3) Slice russet potato on a mandolin (or if you don’t have a mandolin, you can use a knife). Place sliced potatoes on a jelly roll pan and drizzle with olive oil, kosher salt, pepper and rosemary. Roast for 15 minutes. When done, set aside.

4) Sauté garlic in olive oil for 45 seconds, just until fragrant. Immediately remove from heat as you don’t want it to burn. Set aside with potatoes.

5) Form dough into a pizza crust and place on your pizza pan. Brush crust with olive oil and sprinkle with a pinch of sea salt. Bake in preheated oven for 10 minutes. After 10 minutes, remove from oven and top pizza. Start with mozzarella cheese, next add garlic and shallot, and then potato slices. Place back in oven for 10 minutes.


Until next time, Kris