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
- Preheat oven to 425 °C
- Roll out dough to desired thickness and drizzle with 1 Tbsp olive oil.
- Add layer of Panacheeza across entire pizza.
- Slice potatoes to 1/16 in thick (mandolin preferred for slicing) and toss with melted butter, Panacheeza, and pepper.
- Layer potatoes on pizza and top with fresh rosemary
- Bake for 25 mins and top fresh Panacheeza.
- Enjoy!
1 comment
Why the butter? Suggest olive oil. Make us vegans happy!!😊