POTATO AND ROSEMARY PIZZA
Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h50m
Yield 2 Potato and Rosemary Pizzas, 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
- 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.
- 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.
- Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
THREE CHEESE ROSEMARY POTATO PIZZA
Ready, Set, Cook! Special Edition Contest Entry: A creamy, cheesy, comforting gourmet pizza that will delight pizza and potato lovers alike! I tried potato on pizza years ago when I was in Brazil, and vowed to make it one day. The prepared Simply Potatoes make Prep so easy! Here's my version - alfredo sauce and three cheeses make for one mouth watering experience! If you have not tried potato on a pizza before, this is the way to try it.
Provided by LarissaCooks
Categories Potato
Time 55m
Yield 1 Pizza, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Pizza Dough according to package directions (Spread pizza dough onto cookie sheet in shape desired and bake in preheated 400 degree oven for 7-8 minutes or until slightly brown).
- In frying pan, heat 2 Tablespoons Olive Oil over medium heat and then add 1 package of Simply Potatoes Diced Potatoes with Onion, ½ tsp garlic salt, and ½ Tablespoon chopped rosemary. Cover pan with lid and cook for 8 minutes, stirring every 2 to 3 minutes.
- Add sliced red bell pepper to mix. Cook an additional 6 minutes in covered pan. Remove pan from heat.
- Spread prepared pizza crust with 1 cup Alfredo Sauce.
- Sprinkle 1 cup mozzarella cheese on top of Alfredo Sauce.
- Top sauce and cheese with prepared potato mixture.
- Top potato mixture with cheddar cheese, goat cheese, sliced green onions and remaining 1 Tablespoon chopped rosemary, in that order. Sprinkle with a few dashes of salt and pepper.
- Bake at 400 degrees for 12 to 15 minutes until crust edges are golden and cheese is fully melted.
- Serve warm with heated Alfredo sauce as dip.
Nutrition Facts : Calories 371.1, Fat 30.9, SaturatedFat 16.5, Cholesterol 74.2, Sodium 499.7, Carbohydrate 3.8, Fiber 0.7, Sugar 2.1, Protein 19.8
CREAMY ROSEMARY, GARLIC & POTATO PIZZA
That ready-to-use pizza crust may not look like much now. But we can assure you it's awesome when topped with garlic, potatoes and chopped fresh rosemary.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Place crust on pizza pan or baking sheet.
- Mix rosemary, oil and garlic until blended; brush half evenly onto dough. Top with vegetables; brush with remaining oil mixture.
- Bake 20 min. or until edge of crust is lightly browned and potatoes are tender. Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 0 g, Protein 11 g
CHEESY ROSEMARY POTATOES
Turning plain potatoes into spectacular spuds is what happens whenever I follow this recipe. The cheese and seasonings make them rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon zest. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400° for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.
Nutrition Facts :
NEW POTATO & ROSEMARY PIZZA
Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
- Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.
Nutrition Facts : Calories 714 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
THREE-CHEESE PIZZA
Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 8
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY
Provided by Molly O'Neill
Categories dinner, lunch, pizza and calzones, main course
Time 2h25m
Yield 4 main-course servings
Number Of Ingredients 7
Steps:
- Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
- Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.
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