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.


6 servings

Total Time

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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.


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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