An entrée pizza: potato and rosemary

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.

Pizza with rosemary, potato and zucchini, cooked on a super crisp and slightly crumbly base

Pizza with rosemary, potato and zucchini, cooked on a super crisp and slightly crumbly base

An entrée pizza: potato and rosemary

  • Difficulty: easy
  • Print


  • 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


  1. Spread the tomato past sparingly onto the pizza base. You want only a think layer.
  2. Arrange the sliced potato and zucchini across the top.
  3. Drizzle across the olive oil.
  4. Scatter the finely chopped rosemary (with flowers) across the top.
  5. Top with the cheese.
  6. Bake in a 160 degree Celcius (320F) oven until the potato is soft and the cheese oozes into all the right spaces.


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.

Pizza with rosemary, potato and zucchini

Pizza with rosemary, potato and zucchini

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.


39 thoughts on “An entrée pizza: potato and rosemary

  1. 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!


  2. 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


  3. Pingback: Going Vegetarian for Fiesta Friday #18 | The Novice Gardener

  4. 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!


  5. 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 🙂


  6. 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!


  7. 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!


    • 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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