New Potato & Rosemary Pizza
Get ready to experience a delightful twist on classic pizza with this flavorful recipe. Thinly sliced new potatoes are lightly cooked and coated in fragrant rosemary-infused olive oil before being arranged on top of pizza bases alongside creamy Port-Salut or brie. Baked to perfection, this potato and cheese pizza is a wonderful combination of crispy, golden crust and tender, savory toppings that will leave you craving more.
— Constant Cookbook
Ingredients
- 225g new potatoes , thinly sliced
- 2 tbsp olive oil
- 2 sprigs rosemary
- 2 x 150g pizza bases
- 85g Port-Salut or brie , diced
Instructions
- Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
- Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 714 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 101 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.1 milligram of sodium
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