Potato Rosemary Pizza

potato & rosemary pizza

Dear Low Carb/College Student Tracy,

I write this letter from the future! I am the Carb Loving Tracy of 2011! That’s right. You will not spend the REST OF YOUR LIFE being low carb. Does that upset you? I doubt it.  By the time you’re this age, you won’t care. So… Tracy. You are in college AND you are low carb. How does that even work?? What do you do when your roommate orders pizza?  I just can’t imagine how you manage! You should get an award for the those 4 years of being low carb. Sadly, you don’t. Life is rough. You will learn this.

When you’re 31,  you’ll make a fantastic pizza from scratch. And get this….this pizza will have POTATO on it. That’s right. Hot Carb on Carb action! The crust is crispy & all profesh tasting and the potatoes are creamy & utterly delicious. Did I mention there’s rosemary involved? Oh there’s also some onion in there too! Booya! (a word of the future) They get nice and charred. It’s heaven!!!

potato & rosemary pizza

I know what you’re thinking. How did you cave? What stopped you from being low carb? Well…hmmm…it’s simple. You will move into a teeny 1 bedroom apartment with Casey when you graduate from college. Your parents will freak out but it’s just because moving in with a boyfriend is a BIG deal. You’ll understand this a few years later. They weren’t stupid; they knew what they were talking about. You’ll spend your nights cooking for the two of you and he’ll convert you into a pasta loving addict. Don’t worry, you’ll weigh less in the future than you do now. See? Carbs aren’t so bad!  However…Casey? He becomes your husband and he puts on a few pounds but it’s only because you feed him really well. He’s still a handsome guy, even with gray hair!

Tracy, please know this– Carbs are good. Just remember to eat more salads to balance it out.  Now….could you please go and get yourself a sandwich on a fat sourdough roll? Stop torturing yourself.

Carbingly,

Tracy the Carb Lover

And we’re off!

We start this recipe with the assumption that you’ve already made the No Knead Pizza dough. That recipe makes two pizzas. This Potato Rosemary pizza recipe makes ONE pizza.

yukon golds

Peel the potatoes & slice them really thin with a mandoline.

slicing

Submerge the potato slices in a bowl of salt water. Let it sit for at least an hour.

soaking in salt water

Slice up an onion & chop up some rosemary.

sliced onions & rosemary

Rinse & dry the potatoes.

rinsing

Put them in a bowl with the onions, rosemary, olive oil, salt & pepper. MIX.

mixing

Take out a piece of dough. Stretch it out on a lubed baking sheet.

lubed dough

Keep stretching it until it’s covering the entire baking sheet.

spread it out

Spread the potatoes over the top….to the VERY edge. Now bake.

After about 20 minutes in the oven, top with some grated Parmesan cheese & continue baking.

TOPPINGS!

HELLO!!!!!

hellooooo

Let’s just look at that corner.

potato & rosemary pizza

And the bottom!!!!!!!

bottom crispyness

It’s nice with a little squeeze of lemon on top.

Carbs are good. Mmmmkay?

Potato Rosemary Pizza

(recipe slightly adapted from My Bread, by Jim Lahey)

Makes One 13-by-18-inch pie

  • 1 quart lukewarm water
  • 4 teaspoons table salt
  • 6 to 8 Yukon Gold potatoes, peeled
  • 1 cup sliced  yellow onion
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1/2 recipe No Knead Pizza Dough
  • 1 tablespoon fresh rosemary leaves
  • Parmesan cheese, grated

Preheat the oven to 500 F  with a rack in the middle

In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a knife or mandoline to slice the peeled potatoes very thin (1/16th inch thick), and put the slices directly into the salted water so they don’t oxidize and turn brown. Let soak in the brine for about an hour, until the slices are wilted and no longer crisp.

Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper, and olive oil.

Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with the rosemary.

Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. At the 20 minute mark, sprinkle Parmesan cheese on the pizza and continue baking. Serve the pizza hot or at room temperature.

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31 Comments

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  • May 18, 2011

    I love this post. Could you please send a copy to low-carb eating college Ashley? Thanks.

  • May 18, 2011

    Yummy! We do homemade pizza almost once a week but I’ve been meaning to try a white pizza, or a pizza without sauce and I think this post lit that fire under my a**! :)

  • May 18, 2011

    Combining potato and pizza has got to be one of the best things ever. I need a new pizza base recipe, I’ll definitely be adding this to the menu next week!

  • May 18, 2011

    OMG! So amazing. Carbs are fabulous. Who cares if it goes right to my thighs. Uh, well sort of.

  • May 18, 2011

    yes, Yes, YES. Low-carb Jessica never existed, so I was totally the pizza-ordering roommate. This looks awesome, and I love that you used creamy yukons! My grandpa used to make this (Czech? or not..) flatbread that he filled with mashed potatoes and cheese, so I am fond of this carb on/in carb combo.

  • May 18, 2011

    Hot carb on carb action! I love potatoes on pizza. To really freak people out, try cooked spiral noodles as a pizza topping – it will blow your mind. Seriously this is the news of the future!

  • May 18, 2011

    Delicious carbicide!

  • Marci
    May 19, 2011

    Mmmm….looks like scalloped potatoes! This reminds me of the potato rosemary pizza at California Pizza Kitchen…yum!! thank you!

  • May 19, 2011

    That golden crust is kind of blowin’ my mind, Tracy. Potatoes on pizza were such a revelation when I first tried it. I also love some goat cheese thrown in there with my potato pizza. Now I’m hungry and I just ate lunch :)

    • May 19, 2011

      YES!!!! Pesto is also amazing on potato pizza!

  • May 19, 2011

    loving the letter from the future! will definitely try this recipe, mm.

  • Sacha
    May 19, 2011

    This looks so good, and I can’t believe you didn’t need to cook the potatoes first! However, the whole time I was sitting here drooling over the photos, a teeny voice keeps saying “ADD BACON!!!” (ok, not so teeny – local pizza parlor does a winter special with yukon, bacon and cheddar, and now I can make it at home! yippee!)

    • May 19, 2011

      listen to your teeny voice. it knows best!

  • May 19, 2011

    You crack me up. I should write a letter to myself circa “credit-card-accepting-college-Anna” or “don’t-fall-in-love-with-foreign-students-thinking-you’ll-have-kids-that-are-bilingual-college-Anna.” Oh how the list would go on.
    And I’m thinking maybe I should get a mandolin. Those potatoes sure do look sexy.

    • May 19, 2011

      omg. I’m so intrigued! What happened with a foreign student???!!

      and yes. you should get a mandolin.

  • May 19, 2011

    Let’s just say there have been a few foreign students in my storied past (pre-Mr.Mr.)… at least four if memory serves- and I’m pretty sure 2/4 eventually came out of the closet. Not the best odds. It would appear I have a soft spot for accents and a weakness for expertly groomed men of foreign origin. Can you blame me?

    Mandolin on the Amazon shopping list: Check.

  • May 19, 2011

    Hello! that looks so yummy. I am so excited I found your blog today! I can’t wait to go back and read your older post! I would be delighted if you would stop by my blog and tell me what you think! I am also having a giveaway you might like.

    Thank you NAt

  • May 19, 2011

    Tracy you are KILLING ME with this. It looks so good!

  • May 19, 2011

    Mmmm this is such a creative recipe! Beautiful photos too :)

  • May 19, 2011

    Hot carb on carb action? Yes, please!

  • May 20, 2011

    I love it! of course, I’ve ordered macaroni and cheese in a bread bowl before, so carb-on-carb is nothing new to me. This sort of pizza is perfect for this tomato-allergic person. Maybe with some peas thrown in with the onion. . .

    • May 20, 2011

      oooh! I’ve always wondered about pasta in a bread bowl. How IS THAT????!

      • May 20, 2011

        Oh my goodness. I tried it at Panera (their macaroni and cheese is surprisingly not terrible) and it is amazing. Sourdough soaked with cheese filled with pasta covered in more cheese. The ensuing food coma is so worth it.

  • May 21, 2011

    I need potato pizza. Need.

    • May 21, 2011

      You need to make some now. NEED.

  • Carbs on carbs – love it!! You’re a girl after my own heart.

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