Potato and rosemary pizza

The SO loves his meat lovers pizza, a love he no doubt inherited from his parents. But there are days when I just can’t bear that much meat and would prefer for something a little lighter for dinner. It’s not uncommon for our home to go vegetarian for a week when I get these bouts, but how simple and vegetarian can you make a pizza?

The SO’s manager and wife have been adamant fans of the potato and rosemary pizza, so I decided to give it a whirl. It’s ridiculously simple, quick and light, so you’ll have plenty of space for a rich dessert afterwards.

This basic pizza dough recipe makes two personal pizzas with thin crust and can be prepared the day before.

Makes 2 personal sized pizzas


  • Pizza dough
  • 1 potato
  • 2 pinches of rosemary
  • 1 tsp minced garlic
  • 1 tsp olive oil
  • Salt to taste
  • Semolina for dusting


  1. Dust your pizza stone with semolina and pop it in the oven. Preheat the oven at 180°C.
  2. Roll out the dough to your preferred thickness over a floured surface.
  3. With the back of a spoon, spread the garlic mince and olive oil over the dough.
  4. Peel and cut the potato as thinly as possible. Best with a mandolin, but I used a potato peeler. Spread the slices evenly and sprinkle the rosemary over the potato slices, crushing them in your fingers as you go.
  5. Season with salt before baking for 10 mins or until the potato slices turn golden brown.