White pizza with potato and rosemary

A simple potato pizza with rosemary and mozzarella – wonderful flavour and a true classic of the Italian kitchen. 3 ingredients, a pizza base and a little salt and pepper – that is all it takes, and the result tastes outstanding.
It works perfectly as a lunch pizza, for dinner or as part of a tapas spread.

White pizza with potato and rosemary

A classic potato pizza with rosemary and mozzarella.

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5 from 14 votes

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Course: Lunch, Main course

Cuisine: Italian

Keywords: Homemade pizza, Pizza

Total Time: 1 hour hour 30 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 1 batch pizza dough – click here
• ▢ 3 balls fresh mozzarella
• ▢ 4 medium potatoes, or 12 small ones
• ▢ Fresh rosemary
• ▢ Salt and pepper

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Method

• Drain the mozzarella and squeeze out as much liquid as possible. I like to wrap the balls in a little kitchen paper and give them a good squeeze, so they are completely dry.
• Slice the potatoes paper-thin, ideally on a mandoline, and pat them dry in a tea towel.
• Divide the dough into 4 and roll each piece into a thin round about 30 cm in diameter.
• Spread the mozzarella over the pizzas and top with the potato slices and sprigs of fresh rosemary.
• Season with salt and pepper and bake the pizzas in a preheated oven at 250°C for about 12-15 minutes, until crisp and golden. Keep an eye on them – ovens vary.
• Serve with extra fresh rosemary and, if you like, freshly ground pepper.

Nutrition

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