Recipe originally posted on August 20th, 2012. Last updated on September 13th, 2015.
Sometimes I have huge failures in the kitchen.
There are times when flavorings are off, things don't cook right, or the whole thing just seems kind of blah. These are the many (and I do mean many) meals that don't make it up here. They stay in draft land, usually scratched out on a piece of paper. Sometimes I try and fix it, but there are also times when it just doesn't seem right.
However, these bad meals make the good meals stand out even more. Every once in awhile I make something that I can't believe came out of my kitchen. I hit the flavors perfectly, the meal cooks up just right, and when I take the first bite I have that moment of this is amazing. I usually do a little dance around my kitchen as I stuff my face full of whatever I made.
This pizza was one of those moments.
I remembered Alison's potato pizza and I wanted to add a few extra flavors (like the depth that comes from roasting and goat cheese.) Each component comes together to make one killer pizza. You could even leave the goat cheese off and still have a fine flatbread (but I can't technically call it pizza without the cheese!)
What makes this pizza so special? Roasted onions and potatoes, garlic-rosemary infused olive oil, and a perfect whole wheat crust. I devoured half of this pizza straight out of the oven (and then ate the other half for breakfast the next morning.) I highly suggest you to step out of your cheese/sauce pizza and try this one- I don't think you will be disappointed!
Pairings for Potato Pizza
With the weather starting to cool off, I'm more apt to crank up my oven and make pizza. This is definitely a paired down version of a pizza I would normally make, but the flavors really make this awesome. If you're not a fan of goat cheese, try fresh mozzarella. For a quick version, make the dough ahead of time or I've also been known to pick-up some pre-made dough from the refrigerated section of Trader Joe's or Whole Foods.
Salad: Beet, Avocado, and Arugula Salad. With this potato pizza being a bit heavier on the carbs, I like to pair it with a lighter, more vegetable-centric salad. Beets + Avocados are one of my favorite combination during the cooler months.
Drink: While I'm typically a white wine drinker, pizza is one of those recipes I nearly always have a glass of red. I love Pinot Noir but make sure you do a bit of research as I've never had a middle of the road pinot- it's either really good or really bad.
Dessert: Tiramisu (Our anniversary is coming up, so I've had tiramisu on the brain. )
Roasted Potato, Rosemary, and Goat Cheese Pizza
- Prep Time: 1 hour 45 mins
- Cook Time: 10 mins
- Total Time: 1 hour 55 mins
- Yield: 2-4 1x
Ingredients
- Pizza Dough:
- ¾ cup warm water
- 2 ½ teaspoon yeast
- ¼ cup honey
- 2 tablespoons olive oil
- ½ teaspoons alt
- 1 cup unbleached all-purpose flour
- ½-1 cup whole wheat flour (see note)
- Topping:
- ½ pound fingerling potatoes
- 1 small red onion
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 2 sprigs rosemary
- 1 clove garlic
- ½ to 1 cup crumbled goat cheese
Instructions
- In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of the all purpose flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of wheat flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
- Preheat oven to 375˚ and with a pizza stone placed in the lower third of your oven (you won’t use it now but you want it to heat up with your oven.)
- Slice potatoes and onion into ¼ " slices. Toss with 1 tablespoons olive oil and ¼ teaspoon salt. Roast until potatoes are tender and brown. Remove and set aside.
- In a small skillet, heat 2 tablespoons olive oil over low heat. Remove rosemary from sprig and mince together with garlic. Add to skillet and let cook until oil is warm. Turn off and let sit until ready to use.
- Once your dough has double in size and potatoes are done, turn up your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes.
- Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone (not any bigger- you will have problems).
- Brush olive oil over dough, layer potatoes and onions, and sprinkle with goat cheese. Slide onto preheated pizza stone and let bake for 10-12 minutes until golden brown.
Notes
+ You can make your pizza dough with 100% wheat flour. I've found that I (and my husband) like the consistency more with the all purpose flour.
thelittleloaf says
Potato on pizza is so delicious - I love the combination of two different carbohydrates and the addition of goat's cheese and onion makes it even better 🙂
Alison says
This is one of our favorite pizzas! Love your version with the goat cheese!
Savory Simple says
This is gorgeous! We all have those meals that don't cook up quite right. Luckily I have people who are willing to eat the mistakes :}
Paula @ Vintage Kitchen Notes says
Stunning pizza, I love the combination of flavors. Beautiful pics!
Deborah Kosberg Cotler says
yum, indeed! My husband has made a variation of this with the addition of arugula and toasted walnuts. delicious!
Kamila Gornia says
Omg I am so in lust with this recipe. Sharing it with my mom right now!
Jenny says
This looks really gorgeous - great combination of toppings!
Xerxes Methuselah says
I love potato pizza. I can't believe more people don't eat it. Way to keep inspiring!
Courtney Rae Jones says
There is a restaurant in my home town that sells a pizza very similar to this. They garnish it with fresh chopped pistachios. It's seriously the best thing I've ever had. I'm excited to try your recipe! Looks fantastic!
Jess says
Erin - I love potato on pizza, but roasting them first is inspired. I can imagine this really concentrates the flavors and makes the potatoes cook so nicely atop the pizza! I've never tried pizza dough with whole wheat pastry flour, but I plan to try your recipe this weekend - lovely idea!
roastedroot says
I love everything about this pizza! The toppings (never tried roasted potato on a pizza before - sounds amazing) with all the goat cheese and flavors plus the fact that you use pastry flour for the crust. Looks divine! Believe me, I have some serious failures in the kitchen too, but you've won this one!
Katie says
I spent a bit of time in Italy this summer and I had some fantastic pizzas without any cheese on them. In fact, only the cheese pizza had cheese on it. One of my favourites was nothing but olive oil, thick sliced tomatoes, and a sprinkling of herbs. Another had olive oil, thin sliced potatoes, some salt and pepper, and nothing else. They were magnificent! I also love to do a
Kathryn says
Potato on pizza is one of my absolute favourites & I love the flavours that you've combined it with here. Definitely a winner!
Linnea Cebelinski says
I found your blog through foodgawker and had to make this pizza. It turned out perfectly! I love the combination of potato, rosemary, and goat cheese. Will make it again!
Marry says
Yummy, look so delicious. I will try it. Thanks for sharing.
★★★★★
[email protected] says
Okay, so this pizza is screaming my name! I must eat it NOW! It looks amazing!
Jennifer @ Delicious Everyday says
I also love experimenting in the kitchen! And it's always a delight to discover something so right, even if sometimes it's just by chance 😉
I will definitely bookmark this pizza recipe to try.
Sarah | Broma Bakery says
So. Pretty. You have some magical way with food, Ella, and I can't get over it!
Kristina says
This looks great! Have to try it once. And I can totally relate to dancing in the kitchen and stuffing yourself with whatever was just successfully made.
Anna says
omg pizza and potatoes two of my favorite things together!! need to try it 😀
Barbara (BarbB) says
Potatoes. Pizza. Two of the best foods around. There is a restaurant in my town that makes pizza with mashed potatoes. This recipe of yours looks so yummy with the roasted potatoes.
Susan says
This one is way higher in carbs (and lower in protein) than I usually eat, but I can totally see making it. I prefer pizzas that don't have tomato sauce on them, and sauceless works just fine for me. This recipe reminds me of the kind of pizzas you find in Rome (Italy). And roasting does wonderful things for the flavor. When the weather cools down sufficiently, I will be making this. I can serve a little extra protein on the side as well as a salad.
Allyson says
Potatoes and pizza- two of my favorite things. With the goat cheese and rosemary and red onions, this looks like the perfect fall dinner. Once the weather here has made up its mind to cool down I'll definitely be making this.
Thomas says
Man this should be labelled NSFW because of all the food porn!
Michal Coombs says
I love your story--that you grew up in a "typical American food" family, and changed your dietary habits. It's possible to change to whole foods, even in our culture! I am new to food blogging and have a link on my site to your site. My website meatlessmain.com features satisfying meatless main dishes that you don't have to totally change your pantry to make. After living in Italy, I love the potato on pizza idea! It was the best focaccia I ate when I was there! Here's my version of an end-of-summer pizza: http://meatlessmain.com/2015/09/15/tomato-tart-in-a-little-green-dress/
Adriana says
So delicious we ate it two nights in a row!;) Big thanx for this recipe