Red Potato and Rosemary Pizza

Photo: Romulo Yanes


Makes: 4 servings (serving size: 2 slices)

Recipe Time

Prep: 5 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 331
Fat 8.4 g
Satfat 1 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 10 g
Carbohydrate 60 g
Fiber 9 g
Cholesterol 2 mg
Iron 3 mg
Sodium 621 mg
Calcium 79 mg


All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1 garlic clove, minced
1 tablespoon olive oil
10 ounce red potatoes, scrubbed and very thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1/8 teaspoon salt
2 tablespoons finely grated Parmesan
1/8 teaspoon pepper


1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. In a large bowl, stir together garlic and oil. Add potatoes, rosemary and salt. Top dough with potatoes, overlapping, leaving a 1/2-inch border. Sprinkle with Parmesan and pepper.

4. Bake until cheese has melted and crust is crisp, about 13 minutes. Cut into 8 slices. Serve.