This crispy potato pizza is a unique twist on the classic, topped with thinly sliced Yukon Gold potatoes, creamy butter, and a generous shake of Panacheeza. The combination of fresh rosemary and a perfectly golden crust makes it a delicious and easy-to-make pizza that serves four. With just a few ingredients, you’ll have a savory, comforting meal that’s sure to impress. Top it off with an extra shake of Panacheeza for that final burst of flavor!

  

Serves 4

Ingredients 

Pre made dough, 16 oz

1 Tbsp olive oil

4 Yukon gold potatoes

3 Tbsp butter

3 Tbsp Panacheeza + more to shake

Pepper to taste

Fresh rosemary to taste

Directions

1. Preheat oven to 425 °C
2. Roll out dough to desired thickness and drizzle with 1 Tbsp olive oil. 
3. Add layer of Panacheeza across entire pizza.
4. Slice potatoes to 1/16 in thick (mandolin preferred for slicing) and toss with melted butter, Panacheeza, and pepper.
5. Layer potatoes on pizza and top with fresh rosemary
6. Bake for 25 mins and top fresh Panacheeza.
7. Enjoy!