Potato and Goat Cheese Pizza With Rosemary
- Total Time
- 2 hours 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Basic dough (see recipe)
- 2large baking potatoes, preferably long and thin
- 2tablespoons plus ½ teaspoon olive oil
- 1teaspoon salt
- Freshly ground pepper to taste
- 4ounces goat cheese, crumbled
- 2teaspoons minced fresh rosemary
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Preparation
- Step 1
Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices ⅛-inch thick. Toss the slices with ½ teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
- Step 2
Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.
Private Notes
Comments
I added onions and whole garlic cloves that I sautéed a long time, also added a light sprinkling of cheddar and Parmesan, and I used an herb chèvre. It was delicious! I’d make it again the same way, but include the final spray of oil. I didn’t think it was necessary because of the cheese I added, but the pizza was a little dry.
This leaves something to be desired. I love the idea of potatoes on a pizza, I had it several times at a fantastic pizza shop in Seattle. But I think I will try this again and experiment with onions or shallots and perhaps more cheese. It’s a good start but needs some sprucing up.
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