Potato Rosemary White Pizza
by Katie Webster
September 28, 2018 (updated 3/27/24) Jump To Recipe
Have you heard of potato pizza before? If not, keep an open mind, and prepare your taste buds for a surprisingly delicious combination. In this seasonal version of white pizza, I have a bit of rosemary, garlic and cheddar cheese to make it super savory and yummy!
Table of contents
Why You’ll Love This Recipe For Potato Rosemary White Pizza
One of my all-time favorite places to grab dinner used to be this pizza place a short block from my apartment in San Francisco. My favorite was their potato pizza with paper-thin shaved potato, cheese olive oil and herbs. That’s the inspiration for today’s Potato Rosemary White Pizza recipe.
The fact that it is made with only a few ingredients that I almost always have on hand, a ball of pizza dough, herbs, garlic, potato and a block of cheddar cheese means that it is almost as quick and convenient as walking a block!
Recipe Highlights
- Each slice of this potato pizza has 8 grams of protein!
- this pizza makes a convenient vegetarian dinner for weeknights!
- It only takes 25 minutes to make it
Ingredient Notes
- Pizza dough: Preferably whole wheat homemade pizza dough (but you can use store-bought and/or white pizza dough)
- Extra-virgin olive oil: Quality olive oil makes all the difference here
- Seasonings: Garlic, fresh rosemary, salt and pepper
- Cheese: Extra sharp cheddar cheese and Parmesan to make it extra cheesy. Fontina is also great on potato pizza as is any other good melting cheese like Havarti or Monterey Jack cheese.
- Potatoes: I liked to use gold potatoes, but any will do in a crunch
Step-by-Step Instructions to Make This Potato Pizza
Step 1: Preheat oven
Arrange the oven rack in the lowest position of the oven. Preheat oven to 450 degrees F. Brush 1 teaspoon oil on the bottom of a large baking sheet.
Step 2: Roll pizza dough
Roll pizza dough out on a floured surface to the size of the baking sheet and transfer it to the prepared baking sheet. Sprinkle with garlic and rosemary. Top the pizza dough with cheddar.
Step 3: Slice potatoes
Shave the potato, preferably with a mandoline, as thinly as possible into rounds. You should be able to see light through them.
Step 4: Top with potatoes
Arrange the potatoes on top of the pizza. Brush with the remaining 1 teaspoon of oil. Sprinkle with Parmesan cheese and pepper.
Step 5: Bake pizza
Bake the pizza on the bottom rack until the potatoes are cooked through and the pizza is crispy on the bottom, about 15 minutes. Cool slightly and then slice into 12 pieces. Serve hot.
FAQs and Expert Tips
You can find plenty of simple pizza dough recipes on websites such as EatingWell or NYT Cooking. Opt for one that uses whole-wheat flour, like suggested in the ingredient list.
Absolutely. You can either buy/make a gluten-free pizza dough, or you could get the broccoli and cauliflower pizza crust from Trader Joe’s. Banza also makes a great gluten-free pizza crust.
If you’d like to make it ahead, you can begin by preparing the pizza dough. If you’re using homemade, simply make it the day before and chill until ready to use. Let it come to room temperature before rolling it out.
You can either stack the individual pizza squares/slices in an airtight container or wrap them in tin foil. Refrigerate for up to 4 days. Reheat in the oven or toaster oven until hot.
Additional Pizza Recipes to Try
- I absolutely adore this Pizza with Roasted Grapes and Rosemary cut up into small slices for an appetizer
- This Greek Pizza never fails to impress.
- Our Chicken Pesto Pizza and this Grilled Pesto Pizza are two to try if you prefer a pizza without red sauce.
- This Arugula pizza is like a salad on a pizza!
- Just like this White Pizza with Potatoes, my Asparagus Pizza is also a fun twist on pizza.
- And our brand new Pizza Bowls are a crustless version of pizza to try sometime!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Potato Rosemary White Pizza
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Potato Rosemary White Pizza is a convenient vegetarian weeknight meal and it’s made with ingredients you probably already have on hand! Cheddar cheese, potato, garlic, olive oil and a ball of pizza dough.
Ingredients
- 1 pound pizza dough, preferably whole wheat home-made if desired
- 2 teaspoons extra-virgin olive oil, divided
- 1 large clove garlic, minced
- 1 teaspoon chopped fresh rosemary
- 6 ounces shredded extra sharp cheddar cheese
- 1 small gold potato, about 4 ounces, scrubbed
- 1 ounce grated Parmesan or Parmesan-style cheese
- Freshly ground pepper, to taste
Instructions
- Arrange oven rack in lowest position of the oven. Preheat oven to 450 degrees F. Brush 1 teaspoon oil on the bottom of a large baking sheet.
- Roll pizza dough out on a floured surface to size of baking sheet and transfer to the prepared baking sheet. Sprinkle with garlic and rosemary. Top the pizza dough with cheddar.
- Shave potato, preferably with a mandoline, as thinly as possible into rounds. You should be able to see light through them.
- Arrange the potatoes on top of the pizza. Brush with the remaining 1 teaspoon oil. Sprinkle with Parmesan cheese and pepper.
- Bake the pizza on the bottom rack until the potatoes are cooked through and the pizza is crispy on the bottom, about 15 minutes. Cool slightly and then slice into 12 pieces. Serve hot.
Notes
Cooking Tip: You can find plenty of simple pizza dough recipes on websites such as EatingWell or NYT Cooking. Opt for one that uses whole-wheat flour, like suggested in the ingredient list.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 326
- Sugar: 0
- Fat: 13 grams
- Fiber: 0
- Protein: 15 g
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Yum! We have a very good pizza place nearby and Peter and I had a potato pizza there some years ago. Then I found a recipe (Williams Sonoma ?) and tried it. They use fresh Marjoram and it’s divine! I had never had it fresh and it’s quite an interesting flavor. We will certainly try this. Rosemary plants grow like crazy down here and we have a HUGE bush.
Love to you!
I once had potato on a pizza in France and I don’t know why I have never made it back at home as it was delicious. Now I have no excuses as I have found the perfect recipe ty
That’s interesting you tried it in France. I wonder if it is a “thing” there… Hmm. Anyway, I hope you enjoy this one too Karl.
This pizza looks amazing! what a great idea. Please excuse me while I run to the store for all the ingredients
Ha ha! You’re excused!
I absolutely love potato on pizza! This looks especially delicious paired with the rosemary, garlic, and cheese.
That’s great that you have tried potato pizza before Tara! Thanks a lot!
Oh my gosh I love how this looks and I’m digging all those flavors! This is perfect for the holidays and who doesn’t love potato on a pizza? Just pinned…thanks!
Thanks Traci. Glad to know you think it is a no-brainer. I was worried it would be a tough sell.