Roasted Potato Pizza with Goat Cheese |

Roasted Potato, Rosemary, and Goat Cheese Pizza

  • Author: Erin Alderson
  • Prep Time: 1 hour 45 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 55 mins
  • Yield: 2-4 1x



  • Pizza Dough:
  • 3/4 cup warm water
  • 2 1/2 teaspoon yeast
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1/2 teaspoons alt
  • 1 cup unbleached all-purpose flour
  • 1/21 cup whole wheat flour (see note)
  • Topping:
  • 1/2 pound fingerling potatoes
  • 1 small red onion
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 2 sprigs rosemary
  • 1 clove garlic
  • 1/2 to 1 cup crumbled goat cheese


  1. 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.
  2. 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.)
  3. Slice potatoes and onion into 1/4 ” slices. Toss with 1 tablespoons olive oil and 1/4 teaspoon salt. Roast until potatoes are tender and brown. Remove and set aside.
  4. 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.
  5. 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.
  6. 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).
  7. 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.


+ 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.