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Potato and Rosemary Pizza a.k.a A Pizza Frenzy Part II

2009 October 9

I had the craving, and I kept ignoring it. Why did I want to make that? Really? O.K. More pizza. Not just any pizza either, a potato pizza. What’s so strange about that? Well, as my desk buddy says: “it’s not a pizza if it doesn’t have cheese on it”

I, of course, disagree entirely.

So here’s my take on a potato & rosemary pizza.

If you have a mandolin and have never used it, now’s your chance.



  • a slurp of olive oil
  • around a teaspoon of coarse salt
  • garlic cloves about 3-6 depending on how you like it
  • Rosemary to taste
  • 1 large red skinned potato

Turn your oven on, and pre-heat to around 200°

Make dough. Refer to recipe here

In a mortar and pestle, chuck in your peeled, whole garlic cloves, some coarse salt (sea salt), and rosemary and bash together until fragrant and very well mixed. Towards the end, add a generous amount of olive oil. You want the oil to infuse with the garlic and rosemary.


Grab your potato and slice thinly on mandolin

Roll our your dough and lay it out on a tray or oven rack prior to topping

Brush the whole base with your garlicky/rosemary oil.

Start laying your potato around the pizza base in whatever pattern takes your fancy, brushing the garlic/rosemary/oil mixture over it as you go. You want to make sure you use it up by the time you’ve covered the pizza with the potato.

Once your done, chuck it in the oven for around 20 minutes.

Depending on how you like your base this can make 1 or 2 pizzas.

potato & rosemary pizza

The joy of this pizza for me is when it’s in the oven and has reached that particular stage of cooking how it makes the house smell like bready, garlicky, warmth, and then how the rosemary goes crispy. This really is one of my favourite things.

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9 Responses leave one →
  1. October 10, 2009

    Nice- I love a potato and rosemary pizza and have made one just like that so I know how good it tastes. The Mandolin is such a godsend for things like this!
    .-= Lorraine @ Not Quite Nigella´s last blog ..Delicado Foods, McMahons Point =-.

  2. October 10, 2009

    Yum looks great – do you use a special tray/stone? my pizzas in the oven always go soggy 🙁
    .-= Rob´s last blog ..What makes a perfect muffin? =-.

  3. October 10, 2009

    @Rob You might be able to see in the pics but what I do is grab a piece of baking paper, fold it up, punch heaps of holes in it, and lay the paper and then the rolled out dough directly on the shelf in the oven. Also, you want your oven to be really hot, 220c or so when it goes in.

  4. October 10, 2009

    I’m a massive fan of the potato & rosemary pizza as well – so simple and so tasty – although I ususally go for chilli rather than garlic

  5. October 10, 2009

    @Jules Oooh, Chilli?? I’ll have to give it a try!

  6. October 13, 2009

    Yum!! Love potato pizza. And whilst I agree that not all pizza needs cheese I make (almost) exactly your pizza but with very thin slices of taleggio under the potato. Deliciously decadent.
    .-= Jo ´s last blog ..Turning your back on the crowd to lead the breakfast orchestra =-.

  7. October 13, 2009

    @Jo Taleggio? Omigod, YUM!!

  8. October 14, 2009

    I also put heaps of chilli on this, works great. The thing I like about this pizza is that it doesn’t need cheese to taste good!
    .-= Howard´s last blog ..Daring Cooks, Pho =-.

  9. October 16, 2009

    my local pizza place does a mean potato & rosemary pizza. you’re looks even better. they also put a few shavings of parmigiano reggiano on top which makes it REALLY good!

    to get your pizza base really authentic, get yourself a piece of slate or marble tile form the hardware store. baking a pizza on top of this will give it great heat distribution and a lovely crispiness!

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