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Potato and rosemary pizza

  • 0:20 Prep
  • 0:20 Cook
  • Makes 2 pizzas


  • 3 small (425g total) unpeeled desiree potatoes, very thinly sliced (see notes)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary leaves, roughly chopped
  • 500g packet (2) pre-baked rectangular pizza bases (see notes)
  • 1/2 cup caramelised onion
  • 1/3 cup finely grated parmesan
  • Extra rosemary leaves, to serve


  • 1
    Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray.
  • 2
    Place potato in a bowl. Add oil and rosemary. Toss to coat. Leaving a 5mm border around edge of 1 pizza base, spread base with 1/2 the caramelised onion. Sprinkle with 1 tablespoon parmesan. Arrange 1⁄2 the potato mixture, overlapping, over parmesan. Sprinkle with 1 tablespoon parmesan. Season. Repeat with remaining ingredients.
  • 3
    Bake for 20 minutes or until golden and potato is tender. Stand for 5 minutes. Cut each into 12 rectangles. Serve, sprinkled with extra rosemary.

Source: taste.com.au


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