Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Potato and Rosemary Pizza

Scott Phillips

Yield: Makes two 10- to 11-inch pizzas

Servings: 4

A pizza enjoyed during a trip to Rome 25 years ago was the inspiration for this pie. Its genius lies in its simplicity: thin slices of potato made fragrant with rosemary, a drizzle of olive oil, and a dusting of cheese.


  • 2 medium (8 to 10 oz. each) Yukon Gold potatoes, sliced crosswise 1/8 inch thick
  • 3 Tbs. extra-virgin olive oil; more for drizzling
  • 1 Tbs. finely chopped fresh rosemary
  • Flaky sea salt and freshly ground black pepper
  • Flour for the peel
  • 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
  • 1/3 cup coarsely grated pecorino romano

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 5
  • Sodium (mg): 1180
  • Carbohydrates (g): 74
  • Fiber (g): 3
  • Protein (g): 14


  • Position a rack in the center of the oven and heat the oven to 400°F.
  • On a large rimmed baking sheet, toss the potatoes with 3 Tbs. of the olive oil, 1-1/2 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread in a mostly single layer and bake until the potatoes are cooked through and soft, about 7 minutes. Remove from the oven and set aside.
  • Put a pizza stone on the lowest rack of the oven, increase the oven to 550°F, and let the stone heat for at least a half-hour.
  • Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer it to the peel. Sprinkle with 1/2 tsp. of the rosemary. Arrange half the potato slices over the round, overlapping them slightly and gently pushing them into the dough. Slide the dough onto the hot stone and bake until the crust is nicely browned, about 8 minutes.
  • Transfer to a cutting board. Drizzle with a little olive oil, if you like, and sprinkle with half of the cheese and half of the remaining rosemary. Season to taste with salt. Repeat to make the second pizza.


Rate or Review

Reviews (2 reviews)

  • CynShep | 10/16/2016

    Very good and I've used it for leftover roasted gold potatoes with garlic and rosemary to good effect. Bit more cheese, maybe some baby argula to finish it.

  • ChezKiki | 05/28/2015

    Tasty. Different. Fun. Easy. Keeper.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial