Potato Pizza

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potato & rosemary pizzapotato & rosemary pizza

Potato Pizza
makes 1

When there’s nothing in the house except a potato and some flour, this is the recipe for you. If you aren’t lucky enough to have a rosemary plant of your own, feel free to make an ultra minimalist pizza with just potato salt & pepper for seasoning.

The cheese is totally optional. If I have some I use it. Otherwise I don’t worry about it.

1/2 quantity of pizza dough (recipe over here)
1 large potato, finely sliced
1 small sprig rosemary
pinch chilli flakes, optional
bocconcini, optional

1. Prepare oven and dough as per pizza base recipe.

2. Toss potato slices in a few tablespoons of olive oil with rosemary and chilli, if using. Season generously.

3. Arrange potato slices over pizza base. Top with cheese, if using.

4. Bake for 5 – 10 minutes or until the base is golden and the potato is just cooked. Serve hot.


dairy-free – just skip the bocconcini and serve drizzled with a nice peppery extra virgin olive oil – I often do!

different herbs – thyme is lovely too.

carnivore – scatter over some cooked pork sausage or chorizo.

different cheese – use your favourite pizza cheese or parmesan.

Waste Avoidance Strategy

unused dough – can be frozen in balls in plastic bags or pre-rolled into pizzas. Just make sure you use paper or foil between the layers to avoid them sticking together.

rosemary – will keep in the fridge for weeks. can be frozen. I like to pop it in a little bottle with some water on the window sill – this way it will keep for months if you remember to top up the water and if you’re lucky it will grow roots and you’ll be able to plant a new baby rosemary bush.

dried chilli & potato – will keep for months in the pantry. pop the potato in a brown paper bag to protect from exposure to light which can cause them to shoot or go green (and don’t eat green spuds, they are toxic!)

bocconcini – doesn’t keep for very long when fresh. Pop in the freezer in the brine.

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