Potato Flatbread

Potato Flatbread
Staff Writer
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?

See all flatbread recipes.

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4
Servings
141
Calories Per Serving
Deliver Ingredients

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

Total Fat
15g
21%
Saturated Fat
13g
54%
Carbohydrate, by difference
1g
1%
Calcium, Ca
2mg
0%
Folate, total
2µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
14mg
1%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.