Potato And Rosemary Pizza Recipe

Name: Potato And Rosemary Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon caster sugar; 7 g sachet dried yeast (about 1/4 ounce); 2 1/2 cups plain flour (375g/12 ounces); 1 teaspoon sea salt; 2 tablespoons olive oil; 410 g baby new potatoes, thinly sliced (13 ounces); 3 -4 slices middle bacon, fat removed, chopped (optional); 3 -4 garlic cloves, minced; 1 tablespoon fresh rosemary, coarsely chopped; 1 tablespoon fresh thyme; sea salt, to taste; fresh ground pepper, to taste

Servings: persons

1 teaspoon caster sugar
7 g sachet dried yeast (about 1/4 ounce)
2 1/2 cups plain flour (375g/12 ounces)
1 teaspoon sea salt
2 tablespoons olive oil
410 g baby new potatoes, thinly sliced (13 ounces)
3 -4 slices middle bacon, fat removed, chopped (optional)
3 -4 garlic cloves, minced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon fresh thyme
sea salt, to taste
fresh ground pepper, to taste

1
Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
2
Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
3
Preheat the oven to 220u00b0C/200u00b0C fan-forced/400u00b0F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
4
Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
5
Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
6
Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.

949

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon caster sugar, 7 g sachet dried yeast (about 1/4 ounce), 2 1/2 cups plain flour (375g/12 ounces), 1 teaspoon sea salt, and more.

Yes, Potato And Rosemary Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Rosemary Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions