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.
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, 15–20 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.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 33mg 11%
Sodium 999mg 41%
Carbs 53g 17%
*Percent Daily Values are based on a 2,000 calorie diet.