Potato & Rosemary Pizza

  • Prep Time -
  • Cook Time 20
  • Serves 2 (10'/25 cm) pizzas

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1. Ingredients

  1. 2 homemade pizza crusts (or use pre-made, frozen, etc.)
  2. 1 lb (450 g) waxy potatoes, peeled, sliced very thin
  3. 2 tbs (30 mL) extra virgin olive oil
  4. 4 garlic cloves, crushed
  5. 2 sprigs fresh rosemary, leaves stripped from stems
  6. 1 tsp (5 mL) sea salt or rock salt
  7. 1 cup (250 g) Canadian Brick cheese, in small cubes (or Canadian Cheddar, Farmers, Gouda or Colby)

2. Cooking Directions

  1. Put two baking trays in a preheated oven at 425 °F (220 °C) until trays are hot.
  2. Put pizza crusts on heated trays.
  3. Combine potato slices, some of the oil (reserve 1 tsp (5 mL)), garlic, rosemary and salt in bowl, and toss well to coat potatoes evenly.
  4. Spread potato mixture over both pizzas. Sprinkle with more oil and salt if you like. Sprinkle on Canadian Brick cheese cubes.
  5. Bake at 425 °F (220 °C) for 20 minutes or until cheese is well melted and starts to brown and crust is golden crisp.
  6. Serve with beer.

Yield: 2 (10'/25 cm) pizzas servings

3. Still Hungry?

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