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.
- 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
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.