Like potatoes? Like rosemary? Like pizza? Like easy? If you checked ‘all of the above’, this might be your new favourite dinner. Normally I prefer fresh rosemary, but dried rosemary works really well in this recipe. The potatoes are sliced super thin and if you have a mandoline slicer, this is when you should bring it out. And bring it out for homemade baked potato chips, which I make whenever I use russet potatoes for this recipe (there are always extra sliced potatoes). -bvox
Potato Rosemary Thin Crust Pizza
- 4 tortillas or rotis
- 1 potato, sliced super thin
- 1 cup shredded cheese (I use a mix of mozza and smoked cheddar)
- 2 tsp dried rosemary
- Red chili flakes
- Salt and pepper
Preheat oven to 400 F. If you have a pizza stone, put in in the oven while it’s heating.
Place tortillas or rotis on a sheet of parchment paper that fits whatever pan you are using.
Sprinkle a bit of the cheese and dried rosemary on top of the tortilla, then add the sliced potatoes, slightly overlapping them so that the whole tortilla is covered. Then sprinkle on more rosemary, chili flakes, salt and pepper and the rest of the cheese on top. Pick up the entire sheet of parchment paper and quickly place it on the heated pan (you don’t have to heat the pan, I just like a crispier crust).
After 15-20 minutes, or when bubbly and golden, remove it from the oven. The thin potato slices will be cooked through.