Roasted Potato Pizza Recipe

Name: Roasted Potato Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Sauce; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup room temperature milk; 1/2 teaspoon garlic salt (you can use regular salt if you don't have garlic salt); Pinch oregano; black pepper, to taste; Roasted Rosemary Potatoes [and assembling the pizza]; 10 baby red potatoes - sliced; 3/4 cup onion - sliced; 1/4 cup Extra Virgin Olive Oil; 1 tablespoon dried Rosemary; salt, to taste; black pepper, to taste; 4 small naans or pre-made pizza crust; 3/4 cup shredded Cheddar cheese; 3/4 cup shredded Gruyere cheese; 3/4 cup shredded Monterey Jack cheese

Servings: persons

White Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup room temperature milk
1/2 teaspoon garlic salt (you can use regular salt if you don't have garlic salt)
Pinch oregano
black pepper, to taste
Roasted Rosemary Potatoes [and assembling the pizza]
10 baby red potatoes - sliced
3/4 cup onion - sliced
1/4 cup Extra Virgin Olive Oil
1 tablespoon dried Rosemary
salt, to taste
black pepper, to taste
4 small naans or pre-made pizza crust
3/4 cup shredded Cheddar cheese
3/4 cup shredded Gruyere cheese
3/4 cup shredded Monterey Jack cheese

1
In a heavy bottom sauce pan, melt butter on medium heat.
2
Add all-purpose flour and keep stirring with a whisk for about 2 minutes. You will start noticing a change in color of the flour.
3
Slowly add milk while continuing whisking.
4
Constantly whisk the mixture until it thickens a bit. Then turn off the heat.
5
Add garlic salt or regular salt and oregano. And set aside.
6
Pre-heat the oven at 375u00b0 F.
7
Toss the potatoes, onions and 5 tbsp EVOO in a mixing bowl and add rosemary, salt, and black pepper.
8
Line a cookie sheet with parchment paper or aluminum foil and spread the potato & onion mixture on the cookie sheet.
9
Bake for about 15 minutes. Toss the potato slices around half way through.
10
Once they're done, you can set them aside.
11
ASSEMBLING THE PIZZA
12
Pre-heat the oven at 350u00b0 F.
13
Place naans on a lightly floured pizza pan.
14
Drizzle some EVOO on the naan so they don't get dry.
15
Spread the white sauce evenly on each piece of naan.
16
Spread the shredded cheese mixture.
17
Lay the potato & onion mixture over the sauce.
18
Bake for 15-20 minutes.
19
Let them cool for a minute before cutting slices.
20
You can top it with capers or crushed red pepper.

719

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 18 ingredients. The key ingredients include: White Sauce, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup room temperature milk, and more.

Yes, Roasted Potato 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!

Roasted Potato Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions