Potato and Rosemary Pizza
- Carbohydrate 71.4739033333333 g
- Cholesterol 0 mg
- Fat 10.6552933342982 g
- Fiber 0.123733333905538 g
- Protein 9.23774 g
- Saturated Fat 2.36846533346657 g
- Serving Size 1 1 Serving (154g)
- Sodium 1001.02366666669 mg
- Sugar 71.3501699994278 g
- Trans Fat 0.699125666692796 g
- Calories 416 calories
Step-by-step
- Preheat oven to 220 degrees C/200 degrees C fan-forced (425 F). Grease the oven tray.
- Brush pizza base with half the oil.
- Combine potatoes, garlic, rosemary and remaining oil in medium bowl.
- Layer potato mixture evenly over bases. Sprinkle with salt.
- Bake pizzas about 30 minutes or until browned.
The Danger of Heavy Pairings
Many cooks err by pairing starchy toppings with similarly heavy accompaniments, creating a monochromatic plate. Because sliced potatoes on dough provide dense carbohydrates, the accompanying dishes must supply contrast through acidity and crunch. A sharp green salad dressed in a bright vinaigrette cuts through the richness of the olive oil and starchy base. Raw fennel shaved paper-thin and tossed with lemon juice offers the necessary bite to balance each slice.
Sequencing Your Prep
Efficient timing keeps the crust crisp while the potatoes finish cooking. Slice the baby new potatoes to a uniform thickness of roughly two millimeters using a mandoline, ensuring they cook through within the thirty-minute baking window at 425 degrees Fahrenheit. Toss the potatoes with crushed garlic and rosemary just before assembly so the aromatics do not draw excess moisture from the tubers.
Selecting Supporting Dishes
Acidic elements anchor the meal successfully. A bowl of marinated white beans or pickled red onions provides a sharp counterpoint to the earthy profile of rosemary and potato. Avoid heavy cream-based soups or roasted root vegetables, which duplicate the textural notes found directly on the pizza.
