Everyone loves pizza, yes? Good, we're all on the same page then. Pizza is one of those things, like french fries or good bread and cheese, that I can eat a truly astonishing amount of in one sitting. (Strangely enough, salad is not on the list.) That pizza habit can get expensive, though, so I decided to take things into my own hands.
My favorite pizza place near my apartment does a potato-rosemary pizza that I absolutely love. This is my spin on that dish, with some zucchini thrown in for good measure. At least there's a vegetable on it now.
Obviously potatoes and garlic and olive oil are always going to be good, but what I think makes this pizza really exceptional is the mixture of cheeses. Provolone is smoky and buttery, and a little bit sharper than typical pizza cheese. The small pearls of mozzarella make the whole thing extra gooey, and the rosemary gives it an herbal bite. It's also just really damn pretty, with the different shades of potatoes (the purple ones are my favorites, obviously), and the green from the zucchini. If a pizza can be elegant, and still have a ton of cheese on it, this one is.
Make sure you slice your potatoes thin enough (probably a hair thinner than what's pictured here) or they won't cook through all the way. Also, I used pre-made pizza dough, but if you're feeling extra productive, then go for it. I'm sure it would just make it that much better.
I don't use very precise measurements when I make this, so these are all approximations. You'll figure it out as you go along.
Zucchini And Potato Pizza With Rosemary
- One pre-made pizza crust or pizza crust dough
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tbsp rosemary
- Salt and pepper
- 3-4 small potatoes, sliced thin (I used purple, red, and gold.)
- One zucchini, sliced thin
- 6-8 slices provolone cheese
- 12-15 mozzarella pearls
Pre-heat oven to 400. Sprinkle flour on a large piece of parchment paper and roll out pizza dough, adding flour on top if the dough is sticking. Transfer crust to a large metal baking sheet.
Mix olive oil, garlic, rosemary, salt and pepper to taste. Brush across the crust, leaving a 1/2 inch border all the way around.
Lay down provolone, trying to cover any area that's been brushed with the olive oil. Top with zucchini and potato slices. Dot the whole thing with the mozzarella pearls.
Bake for 15-20 minutes, or until crust is golden and cheese is melted. Let sit for several minutes before slicing.