Pastorelli’s Pizza Crusts are a perfect base for this traditional Roman recipe! This Rosemary Potato Pizza combines crispy, tender potatoes with fresh rosemary and garlic for the perfect, bright, chewy treat!
- 2 large Yukon Gold potatoes
- 2 Pastorelli Roman Style Pizza Crusts
- 3 garlic cloves, chopped
- 3 sprigs rosemary
- 1/2 cup grated Pecorino Romano cheese
- Salt and pepper to taste
Preheat oven to 400 degrees.
Wash potatoes and pat to dry. Peel, and slice very thinly with a sharp chef’s knife. To ensure even cooking, try to maintain the same level of thickness.
Rinse the potato slices in cold water and pat them dry.
Toss the potato slices with olive oil, salt and pepper.
On a pizza stone or metal pizza sheet, place one Pastorelli pizza crust, and drizzle with olive oil. Beginning in the center of the crust and working in a spiral outward, align slices of potato edge to edge. Sprinkle with rosemary leaves and chopped garlic. Top with grated Romano cheese.
Bake for 12-14 minutes until pizza is browning on the edges.