Three Cheese Rosemary Potato Pizza Recipes

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POTATO AND ROSEMARY PIZZA



Potato and Rosemary Pizza image

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

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

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



Three Cheese Rosemary Potato Pizza image

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

1 Pillsbury refrigerated classic pizza crust
2 tablespoons olive oil
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1/2 teaspoon garlic salt
1 1/2 tablespoons fresh rosemary, Chopped (divided)
1 cup alfredo sauce, plus more for dipping
1 small red bell pepper, thinly sliced
2 green onions, thinly sliced
1 cup mozzarella cheese
1 cup cheddar cheese
4 ounces goat cheese, crumbled
salt and pepper, to taste

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



Creamy Rosemary, Garlic & Potato Pizza image

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

1 ready-to-use baked pizza crust (1/2 of 24-oz. pkg.)
1 Tbsp. chopped fresh rosemary
1-1/2 Tbsp. olive oil
1 clove garlic, minced
1 small Yukon gold potato (3 oz.), thinly sliced
1/4 cup thinly sliced onion
1-1/4 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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



Cheesy Rosemary Potatoes image

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

1 medium onion, thinly sliced
3 to 4 garlic cloves, minced
1 tablespoon olive oil
4 large potatoes, peeled and diced
1 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 teaspoon grated lemon zest
2 cups shredded cheddar cheese, divided
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon dried rosemary, crushed

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



New potato & rosemary pizza image

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

225g new potatoes , thinly sliced
2 tbsp olive oil
2 sprigs rosemary
2 x pizza bases
85g Port-Salut or brie , diced

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



Three-Cheese Pizza image

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

1 1/2 ounces torn fresh mozzarella
1 ounce shredded part-skim mozzarella
1 ounce shredded fontina
1 tablespoon fresh parsley leaves
Pinch of red-pepper flakes
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

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



Potato and Goat Cheese Pizza With Rosemary image

Provided by Molly O'Neill

Categories     dinner, lunch, pizza and calzones, main course

Time 2h25m

Yield 4 main-course servings

Number Of Ingredients 7

Basic dough (see recipe)
2 large baking potatoes, preferably long and thin
2 tablespoons plus 1/2 teaspoon olive oil
1 teaspoon salt
Freshly ground pepper to taste
4 ounces goat cheese, crumbled
2 teaspoons minced fresh rosemary

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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