Rosemary-Potato Pizza with Gruyère

Lunch / Dinner

Rosemary-Potato Pizza with Gruyère

Potatoes on pizza might sound unusual, but you simply must try it. This Rosemary-Potato Pizza appeals to the gourmet palate, with broccolini for added color and texture.

Makes

6 servings

Total Time

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Ingredients

What is Ciliegine Cheese?

Ciliegine (meaning cherry size) are small fresh balls of mozzarella cheese (just a tad smaller than bocconcini).

Fresh Pizza Dough

Either make and use our recipe for Fresh Pizza Dough, where called for, or use purchased fresh pizza dough.

Instructions

Preheat oven to 375° with a baking stone on bottom rack.

Toss potato slices with 1 Tbsp. oil, rosemary, and garlic; season with salt and pepper. Place potatoes in a single layer on a baking sheet and roast until beginning to brown and crisp, 1520 minutes; let cool. Increase oven temperature to 425°.

Meanwhile, blanch broccolini in boiling water until bright green, 1–2 minutes; plunge into a bowl of ice water, then drain well.

Stretch dough into a 16- to 18-inch round shape; transfer to a sheet of parchment set on a baking sheet or pizza peel.

Brush dough with remaining 1 Tbsp. oil; top with Gruyère, potatoes, broccolini, leeks, and ciliegine.

Transfer pizza to baking stone; bake until outside crust browns and cheese melts, 15 minutes.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 474

% Daily Value*

Total Fat 21g 32%

Saturated Fat 8g 40%

Cholesterol 33mg 11%

Sodium 999mg 41%

Carbs 53g 17%

Protein 16g

*Percent Daily Values are based on a 2,000 calorie diet.

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