POTATO-ROSEMARY PIZETTA
This delicious pizetta recipe is courtesy of chef John Barricelli.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes one 17-by-12-inch tart
Number Of Ingredients 7
Steps:
- Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
- Preheat oven to 450 degrees, with a rack in the center. Place potatoes in a medium bowl and drizzle with olive oil; season with salt and pepper. Distribute potato slices evenly over dough; sprinkle with rosemary and cheese.
- Transfer pizetta to oven and bake for 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although the pizetta is best eaten the day it is baked, it can be reheated the next day; place in a 200 degree oven for 10 to 15 minutes until heated through.
PIZETTA DOUGH
This dough recipe is courtesy of chef John Baricelli, and is used to make his savory Potato-Rosemary Pizetta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes enough for one 17-by-12-inch tart
Number Of Ingredients 8
Steps:
- In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with oil, salt, flour, pepper, and rosemary. Using a wooden spoon, stir until dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.
NEW POTATO & ROSEMARY PIZZA
Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
- Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.
Nutrition Facts : Calories 714 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
ROASTED PARMESAN ROSEMARY POTATOES
Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!
Provided by I Love Troy
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
- Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g
POTATO AND ROSEMARY PIZZA
Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h50m
Yield 2 Potato and Rosemary Pizzas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
- Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
- Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
- Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
- Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
- Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
More about "potato rosemary pizetta recipes"
AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH …
From christinascucina.com
4.8/5 (111)Total Time 29 minsCategory Main CoursesCalories 450 per serving
- Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
- Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
- Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
- Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
POTATO AND ROSEMARY PIZZA | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 1 hr 15 minsServings 12
ROSEMARY & POTATO PIZZA | BREAD RECIPES | JAMIE OLIVER …
From jamieoliver.com
POTATO-ROSEMARY PIZZA RECIPE | CDKITCHEN
From cdkitchen.com
HOMEMADE POTATO PIZZA - TWO WAYS RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
CPK ROSEMARY CHICKEN AND POTATO PIZZA - PUDGE FACTOR
From pudgefactor.com
DELICIOUS ROSEMARY ROASTED POTATOES - EASY SIDE DISH
From budgetbytes.com
POTATO ROSEMARY WHITE PIZZA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
POTATO AND ROSEMARY PIZZA | RICARDO
From ricardocuisine.com
4/5 (5)Total Time 1 hr 20 minsCategory Main Dishes
EASY VEGAN PAN PIZZA WITH POTATO, ONION, AND ROSEMARY RECIPE
From seriouseats.com
7-CHEESE ROSEMARY POTATOES RECIPE | SARGENTO
From sargento.com
SIMPLE POTATO PIZZA WITH ROSEMARY AND OLIVE OIL (VEGAN PIZZA …
From thursdaynightpizza.com
POTATO ROSEMARY PIZZA - SIMPLY SO GOOD
From simplysogood.com
POTATO PIZZA WITH CARAMELIZED ONIONS AND ROSEMARY RECIPE
From chatelaine.com
ROSEMARY POTATO BREAKFAST FLATBREAD PIZZA - FORK IN THE KITCHEN
From forkinthekitchen.com
RED POTATO AND ROSEMARY PIZZA RECIPE | MYRECIPES
From myrecipes.com
POTATO PIZZA WITH ROSEMARY & GARLIC - THE FIERY VEGETARIAN
From thefieryvegetarian.com
POTATO AND ROSEMARY PIZZA RECIPE | PIZZA RECIPES | POH'S KITCHEN
From sbs.com.au
ROMAN PINSA PIZZA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
POTATO, SAGE, AND ROSEMARY PIZZA RECIPE | BON APPéTIT
From bonappetit.com
You'll also love