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Garlic Ranch Rosemary Potato Pizza with Goat Cheese

Garlic Ranch Rosemary Potato Pizza

There’s a local pub in town that serves Mashed Potato Pizza. It’s my favorite pizza ever. I have tried to duplicate it SO many times … and while I’ve come close, it’s just not the same when I try to duplicate it. So this time I decided I’m not going to try to re-create someone else’s potato pizza … I’m just going to make one of my own.

Duh! That was SO much better! For all those messages I post on facebook about “just be yourself”, you think I would have learned by now … I think this would be even prettier with purple potatoes … I think I may have to do this pizza again, in purple.

Garlic Ranch Rosemary Potato Pizza with Goat Cheese

Garlic Ranch Rosemary Potato Pizza with Goat Cheese

  • 1 – 3 yukon gold potatoes, sliced thin (I was making an individual pizza, so just one potato)
  • 1 tablespoon olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon granulated garlic
  • Red Robin Seasoning (recipe here … or use your favorite seasoned salt)
  • 1 thin pizza crust (I used my Sunflower Rosemary Flatbread)
  • Some Skinny Garlic Basil Buttermilk Ranch Dip (recipe here)
  • Goat cheese, crumbled
  • Fresh rosemary leaves
  • Sliced green onion (optional)

Directions:

  1. Slice your potatoes thin. If you have a mandolin or fancy shmancy potato slicer, that would work just perfect here!
  2. Preheat the oven to 350 F. In a small bowl, mix the olive oil, onion powder and granulated garlic. Lightly brush both sides of the potato slices with the olive oil, sprinkle them with Red Robin Seasoning (or your favorite seasoned salt) and grind a bit of pepper over them and set them on a baking tray sprayed with cooking spray. Bake for 10 minutes and flip the slices, then bake for 5 more minutes on the other side or until the potatoes are tender. If your slices are thinner than mine, it might not take as long … watch them!
  3. While the potatoes are cooking, whip up your garlic basil buttermilk ranch dip and spread it all over your crust. Serve the rest of the dip with vegies to tide over your hungry crowd while you’re finishing up the pizza.
  4. Turn the oven up to 425 F.
  5. Arrange the potato slices in a spiral pattern on the pizza crust and top with goat cheese crumbles and rosemary leaves.
  6. Bake on a pizza stone for about 10 minutes or until the goat cheese gets puffy and just a tiny bit browned on top.

Garlic Ranch Rosemary Potato Pizza with Goat Cheese

This recipe was shared at Totally Tasty TuesdaysCast Party Wednesday Midweek FiestaTastetastic/It’s a Keeper ThursdaysFit & Fabulous Fridays Weekend Potluck, and Midnight Maniac Meatless Mondays.

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8 responses

  1. Love potatoes and rosmary on pizza dough. Delicious!

    March 6, 2012 at 8:23 pm

  2. ahhhhh!!! yum! :) gotta try this.

    ~Melissa

    March 6, 2012 at 8:30 pm

    • Ann

      you are going to LOVE it :)

      March 6, 2012 at 9:27 pm

  3. This is lovely. I’ve made a similar recipe from the Pioneer Woman and loved it! I’m intrigued by the mashed potato pizza.

    March 8, 2012 at 7:09 pm

    • Ann

      Mashed potato pizza … the “sauce” is the potatoes, topped with cheese, green onions, bacon, tomatoes and a little drizzle of ranch dressing. I’m going to keep trying it till I get it “right” …

      March 8, 2012 at 10:02 pm

  4. Amy

    so delicious pizza…Thanks for sharing with Midweek Fiesta..

    March 11, 2012 at 5:37 pm

  5. I’ve been meaning to make a potato pizza literally forever. Thanks for the great recipe and reminder!

    March 31, 2012 at 10:10 am

    • Ann

      Potato pizza is the best! Do it :)

      March 31, 2012 at 10:36 pm

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