Potato Rosemary Pizza

Serves: 16 | Prep Time: 1 hour 35 minutes | Cook Time: 25 minutes
Potato Rosemary Pizza


  • 2 medium pizza crusts, (see Eden recipes for Pizza Dough and Kamut Pizza Dough)


Preheat the oven to 400°. Divide the dough into two equal size balls. Roll out on a lightly floured counter or cutting board until about 1/2" thick. Place the rolled dough on pizza pans or large cookie sheets and let sit while you prepare the toppings.

To prepare the topping, heat the oil in a large skillet. Sauté the garlic and onions until the onions are transluscent, about 7 minutes or so. Evenly spoon the onions on top of the rolled pizza dough. Place a layer of potatoes on top of the onions. Sprinkle the potatoes with salt, pepper and rosemary leaves.

Bake the pizzas for about 20 minutes or until the crust is slightly golden. When almost done, lightly brush the edges of the crust with olive oil and bake another 5 minutes until golden. Remove and slice. Sprinkle with more salt and pepper to taste, if desired.

Yields: 2 12-inch pizzas - 16 pieces

Nutritional Information

Per serving - 178 calories, 5 g fat (26% calories from fat), 3 g protein, 20 g carbohydrate, 2 g fiber, 0 mg cholesterol, 64 mg sodium

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