Rustic Potato Pizza With Rosemary

Recipe from

Oxmoor House

Nutritional Information

Calories 95
Fat 2.9 g
Satfat 1.3 g
Protein 3.8 g
Carbohydrate 13.3 g
Cholesterol 7 mg
Iron 0.9 mg
Sodium 151 mg
Caloriesfromfat 27 %
Fiber 1 g
Calcium 68 mg


1 pound small red potatoes, thinly sliced (about 7 potatoes)
2 1/2 teaspoons olive oil
6 garlic cloves, coarsely chopped
Olive oil-flavored cooking spray
1 (10-ounce) can refrigerated pizza crust dough
1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
2 tablespoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon cracked pepper


Preheat oven to 475°.

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 1 minute. Drain well.

Heat oil in a small skillet over medium heat; add garlic. Sauté 30 seconds; remove from heat.

Coat hands with cooking spray. Press pizza dough into a 15- x 10-inch jelly-roll pan coated with cooking spray. Coat dough with cooking spray. Bake at 475° for 4 minutes or until set.

Spread sautéed garlic evenly over crust; top with 3/4 cup cheese. Arrange potato slices over cheese, overlapping if necessary. Sprinkle with rosemary, salt, and pepper. Top with remaining 1/2 cup cheese. Bake at 475° for 8 minutes or until cheese melts and crust is golden. Let cool 10 minutes on a wire rack. Cut into 24 squares.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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