Potato Rosemary Pizza
by Toni Fiore author the VegEZ e-cookbook
Establishments that serve pizza by the slice are popping up everywhere around Italy. When I travel I love sampling different pizzas with loads of delicious vegetables! This traditional Italian Pizza Patata (Potato Pizza) like many other vegetable pizzas in Italy, is made without cheese. I’ve chosen rosemary as my herb topping but fresh sage, oregano or thyme also yield fantastic results!
1 Premade Flatbread (12”)
1 Yukon Gold or other waxy potato, sliced thin
1-2 branches of fresh rosemary
Kosher salt and fresh black pepper
Preheat your oven to 425 degrees. Lay the flatbread crust on a lightweight baking sheet or pizza pan. Drizzle the bread with olive oil and spread the oil to evenly cover the bread. Season with a few grinds of black pepper. Lay the potatoes on the bread close to the top edge in a circular pattern overlapping slightly. Season the potatoes with a few sprinkles of salt. Pull the rosemary off of the stems and chop slightly or use whole. Sprinkle the rosemary over the potatoes. Lightly drizzle the topping with some olive oil and place into the oven. Bake the pizza for about 10-12 minutes until the crust is nice and golden brown.
Season and serve. This pizza is equally delicious hot, at room temperature or even cold. It packs and reheats well!