Rustic Potato Pizza With Rosemary

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 2.9g
  • Saturated fat: 1.3g
  • Protein: 3.8g
  • Carbohydrate: 13.3g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 151mg
  • Calories from fat: 27%
  • Fiber: 1g
  • Calcium: 68mg


  • 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


  1. Preheat oven to 475°.
  2. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 1 minute. Drain well.
  3. Heat oil in a small skillet over medium heat; add garlic. Sauté 30 seconds; remove from heat.
  4. 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.
  5. 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.
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