Sunday, June 27, 2010

Rosemary and Potato Pizza


The other day while driving back from work, I concocted a recipe for a rosemary potato pizza with goat cheese and caramelized onions, and to my delight it turned out delicious! Some people might think that potatoes on pizza is a little strange, but trust me it is wonderful!

Rosemary Potato Pizza

4 8'' Boboli Whole Wheat Pizza Crusts
4 oz. Goat Cheese
3 Red Potatoes
2 tsp. Rosemary
1 Large Red Onion
Olive Oil

Preheat oven to 450 degrees. Scrub potatoes, cut into 1/4'' slices, lightly coat with olive oil and toss with one teaspoon of dried rosemary. Place potato slices on cookie sheet and bake until tender, about fifteen minutes, flip slices once during baking. Drizzle olive oil in a pan and slice red onions into rings; cook over medium heat until soft. Spread 1 oz. of goat cheese on each pizza crust. Sprinkle remaining rosemary equally on four pizza crusts. Top pizzas with potatoes and onions. Bake at 450 degrees for 8-10 minutes. Serves four.


I put fresh rosemary on the pizzas, in addition to the dried. Next time I want to try to make my own pizza crust, but I was pleased with the way it turned out on the Boboli crusts.

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