New potato & rosemary pizza

New potato & rosemary pizza

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 5 mins Cook: 25 mins


Serves 2
Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins

Nutrition and extra info

Nutrition: per serving

  • kcal714
  • fat27g
  • saturates10g
  • carbs101g
  • sugars5g
  • fibre4g
  • protein23g
  • salt2.1g


  • 225g new potatoes, thinly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 sprigs rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 x 150g pizza bases
  • 85g Port-Salut or brie, diced


  1. 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.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Aug, 2011
Very tasty and easy to make, I used a Taleggio cheese as more flavour and lots of seasoning.
18th Sep, 2008
I followed the recipe and like the earlier comment, found it too bland. While I liked the idea of potato and rosemary, next time I'll use a stronger flavoured cheese and perhaps add some onion too.
mother_ship's picture
1st May, 2008
I loved the idea of this and used taleggio cheese but I have to say the result was a bit bland and the kids didn't like it all, which I was surprised by. Won't bother making it agin.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?