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Rosemary and Potato Pizza

It’s a tale of two potatoes in this hash brown-pizza mashup—some meld into the dough while others develop crunchy edges.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
549 calories per serving


> 4 tbsp olive oil, divided
> 1 lb pizza dough
> 2 tsp fresh rosemary
> 2 medium russet potatoes, scrubbed
> 2 tbsp minced garlic
> 1/4 tsp salt
> 1/2 tsp coarsely ground black pepper
> 1/4 cup grated Pecorino Romano


Preheat oven to 425°F. Brush a small rimmed baking sheet with 1 tbsp olive oil. Press and stretch dough into pan.
Chop the rosemary. Coarsely grate the potatoes and toss with the garlic, salt, black pepper, and remaining 3 tbsp olive oil. Spread potatoes all over dough. Sprinkle with rosemary and Pecorino.
Bake 25 min., until bottom is golden brown. Cut into squares to serve.

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