An entrée pizza isn’t a pizza for consuming between main courses, although you could do that if you want. And it’s not the main course either. No, here it’s a first-course pizza: to refuel hungry teenagers when they get home from school, and to feed hungry guests as they walk in the door.
A drizzle of olive oil across the top means we can cut down on the amount of cheese and leave space for the next courses.
As with our pesto pizza, there’s no recipe for pizza base here. That’s waiting for another day as I try to find a gluten free one.
An entrée pizza: potato and rosemary
Ingredients
- pizza base (buy one or make one, it’s up to you)
- thinly sliced zucchini
- very thinly sliced potato (use the slicer on a cheese grater)
- finely chopped rosemary, with the flowers if you can
- extra virgin olive oil
- a sprinkle of mozzarella cheese
Directions
- Spread the tomato past sparingly onto the pizza base. You want only a think layer.
- Arrange the sliced potato and zucchini across the top.
- Drizzle across the olive oil.
- Scatter the finely chopped rosemary (with flowers) across the top.
- Top with the cheese.
- Bake in a 160 degree Celcius (320F) oven until the potato is soft and the cheese oozes into all the right spaces.
Notes
The oven is set a bit slower than usual because it means we can just let the potato and zucchini cook on the pizza. We would otherwise have to pre-cook the vegetables, then let them cool, arrange them on the pizza and then cook the thing again. That defeats the whole point of this being something I can throw together very easily before people start walking in the door. So thinly sliced it is.
I’m taking it to Fiesta Friday to share with Angie@thenovicegardener and her co-hosts, Mr Fitz@Cooking with Mr Fitz and Justine@Eclectic odds n sods, and everyone else who wants to come along. You know there’s some amazing food there, and some wonderful friendly people, so I can’t wait to start.
Hmm, I love entree pizzas! I could eat these all day! Thank you for taking these to FF! 🙂
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Glad you liked it. Enjoy!
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Nice!!
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Great dish to bring along to the Fiesta. I love the idea of spuds on this.. shame I don’t eat cheese.. yet reckon Mrs Fitz would be delighted to have a slice.. (or two!).. Thanks for sharing!
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Well, there’s not much cheese – less than 2 tablespoons – but I’d understand if even that’s too much. It’s so easy to make, I hope you let Mrs Fitz have some.
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I have bookmarked it already! Thanks!
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gosh a starter, that feels so luxurious to me. I never do starters at home but seeing this perhaps I should start a weekly treat, I feel you should have something special for this so am giving you two glasses of bubbly not one to get the party going with a swing though it is early morning I feel I can get away with getting the party goers drunk early, well if Angie will ask me to Co Host what does she expect? grins….Happy Fiesta Friday, Justine xxx
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Ahem … I’ve already started on the red stuff (it’s evening here). Thank you though, the bubbly stuff would be much more fitting for a party of this calibre. I so wish I’d waited!
And get into starters. They’re so good for parties, and drawn-out evenings of food, family and friends.
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good foryou, your starting the party off in style! hehe….not even midday here yet x
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Only a few hours to go.
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🙂
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This looks wonderful – I bet it smells good too.
Looking forward to hearing about your gluten free pizza base when you find one that you can recommend.
Happy FF!
Emma 🙂
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Thank you so much.
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Pingback: Going Vegetarian for Fiesta Friday #18 | The Novice Gardener
Pizza al time fav:) urs look yum
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Oh yeah. Mmmmmm. … Enjoy!
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Delicious!!
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Thank you
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This looks SOOO good and reminds me of one of my favorite ways to enjoy pizza… it’s buttery crust topped with mashed potatoes, cheese, bacon, and sour cream (YIKES!)… but it’s SOOO good and this sounds magnificant too, I LOVE rosemary… definitely giving this a try sometime!
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Mashed potato on pizza? Now there’s a new idea to me. Thanks for dropping by
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Perfect timing! Believe it or not, I was just trying to figure out how to make potato rosemary pizza without all the fuss. Love that you’ve used rosemary with flowers. I usually scrub them away. Thx 🙂
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Thank you. Glad to be of service. Happy eating.
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Oh yes, you said the magic word… teenagers! And their bottomless bellies. This looks terrific. Happy Fiesta Friday!
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Thank you so much. Happy FF to you too. And feeding teenagers … it’s a whole new world after small kids.
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How yummy! I’ll have a slice, please…even though I have been chowing down on tons of wonderful dishes, so this is technically not an entree for me! 😀
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It’s never too late! Enjoy, and thanks for the chat.
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love the idea of herbaceous potatoes on a pizza, not only because it elicits great memories of a slice of a similar pizza eaten in San Francisco a few years ago!
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Thank you so much. I’m glad it brought such good memories back.
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Wow, what a great idea :). Yummy!
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Thank you.
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I would never have thought to add potatoes to a pizza. I’ll have to give it a try some time. Thanks for sharing at FF =)
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It works surprisingly well. Good to met you!
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Nice to meet you too =)
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Oh, yes please, make mine a large slice! We have a venetian restaurant here that does something similar but without the sauce – just a garlic oil or something – they call it pizza bianco and it is sooooo good! Have you tried the cauliflower pizza bases which have been all the GF rage over on pinterest? I usually have at least a couple of teenagers at the table at the weekend (my son and his friend(s)) and boy can they put it away…thanks for sharing this with us! Happy Fiesta Friday!
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Pizza bianco? Ill have to give that a try sometime. Thanks for suggesting the cauliflower pizza bases, I’ll have to have a look at them. We need to leave out any egg if we’re cooking for everyone. Thank you so much for the idea.
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Love the recipe and the fresh ingredients! 🙂
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Thank you so much. It’s so good when people enjoy the food.
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Love potato pizzas! Yours look wonderful! 😀
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Thank you so much. Enjoy!
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