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1 rating

Potato Flatbread

Potato Flatbread
Jessica Chou

Potato Flatbread

Inspired by a certain New York bakery's potato flatbread, this pizza topped with thinly sliced potatoes, rosemary, onions, and a dash of pepper is a perfect snack/lunch/dinner/appetizer. Who cares about the carbs?

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Ingredients

  • Pizza dough, for one 16-inch thin-crust pizza
  • 4 Tablespoons extra-virgin olive oil
  • Salt, to taste
  • 2 sprigs rosemary, chopped
  • 1 clove garlic, minced
  • 2 Yukon Gold potatoes, sliced thinly
  • 1/4 white onion, sliced thinly
  • 1/2 Tablespoon unsalted butter, melted
  • Pepper, to taste

Directions

Preheat the oven to 375 degrees.

Divide the dough in ½ and roll out into thin, rectangular pizzas, about 12-inches long each. Using 1 tablespoon of the olive oil, season the pizza dough. Then, season with salt, to taste.

In a bowl, combine the rosemary, garlic, potatoes, and onion. Toss with the remaining olive oil and melted butter. Top the pizza dough with the potato and onion mixture. Season with salt and pepper, to taste. Bake until the crust is golden and the potatoes and onions are softened, for 12-15 minutes. Slice and serve.

Nutritional Facts
Servings4
Calories Per Serving377
Total Fat17g26%
Sugar2gN/A
Saturated3g17%
Cholesterol4mg1%
Protein7g15%
Carbs49g16%
Vitamin A16µg2%
Vitamin B60.4mg18.5%
Vitamin C22mg37%
Vitamin E2mg11%
Vitamin K12µg15%
Calcium71mg7%
Fiber5g18%
Folate (food)39µgN/A
Folate equivalent (total)195µg49%
Folic acid92µgN/A
Iron3mg16%
Magnesium44mg11%
Monounsaturated11gN/A
Niacin (B3)4mg18%
Phosphorus126mg18%
Polyunsaturated2gN/A
Potassium550mg16%
Riboflavin (B2)0.2mg12.3%
Sodium443mg18%
Thiamin (B1)0.4mg24.1%
Zinc0.9mg5.7%