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Potato and Rosemary Pizza

Crispy sourdough pizza topped with thinly sliced russet potatoes, fragrant rosemary, creamy béchamel, and freshly shredded Havarti and Parmesan cheeses. A flavorful, meatless pizza perfect for weeknight dinners or Italian-inspired meals at home.

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5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
rising time 2 hours
Total Time 2 hours 50 minutes
Course Appetizer, dinner, Main Course
Cuisine Italian, Italian-inspired
Servings 8 servings
Calories 300 kcal

Equipment

Ingredients
 

Sourdough pizza dough

  • 1/2-3/4 cup Water (adjust depending on the hydration of your sourdough discard)
  • 1 tsp Instant yeast
  • 1 cup Sourdough discard
  • 2½ cups Bread flour
  • 1 tsp Sea salt

Bechamel sauce

  • 2 tbsp Butter
  • 2 cloves Garlic
  • 2 tbsp Flour
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 cup Milk

Toppings

  • 1 Russet potato
  • 1 tbsp Fresh rosemary
  • 1/2 cup Havarti cheese, freshly shredded
  • 1/4 cup Parmesan cheese, freshly shredded cheese,
  • 2 tbsp Extra virgin olive oil

Instructions
 

  • In a stand mixer with the hook attachment, combine the water, yeast, sourdough discard, bread flour and sea sal.
  • Knead the dough for 6-8 minutes or until smooth and elastic.
  • Oil the bowl and cover. Allow to rise for 2 hours.
  • Preheat the oven to 425℉.
  • Spread the dough on a lightly floured surface to a 16 inch pizza. Place the dough on a floured pizza pan and allow to rise while preparing the bechamel.
  • Melt the butter in a saucepan over medium heat.
  • Add the garlic and sauté for 1 minute.
  • Whisk in the flour and stir continuously for 3-4 minutes.
  • Add the milk, continuing to whisk.
  • Simmer the bechamel for 6-7 minutes or until thickened. Season with salt and pepper.
  • Remove from heat and allow to cool slightly.
  • Wash, peel, and slice the potato with a mandoline slicer. Rinse the potato slices and dry thoroughly with paper towel.
  • Poke holes in the pizza dough with a fork
  • Pour the bechamel over the dough and spread out leaving 1 inch around for the crust.
  • Place the potato slices over the bechamel.
  • Sprinkle the Havarti and parmesan over the potato slices.
  • Sprinkle the rosemary all over the pizza.
  • Drizzle the extra virgin olive oil over the top.
  • Bake for 20-25 minutes, or until the top is golden brown.
  • Remove from the oven and allow to cool for 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcal
Keyword artisan pizza, comfort food, crispy potatoes, fresh rosemary, garlic, gourmet pizza, homemade pizza, olive oil, pizza bianca, potato pizza, potato rosemary pizza, rosemary pizza, thin crust pizza, vegetarian pizza, white pizza
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