Potato & Rosemary Pizza

One of the worst pizzas I've made over the last few years featured potatoes. I'm back for redemption, and while I made big improvements, I don't think it was a complete success.

Version 1.0 had tomato sauce, goat cheese, and potatoes. The potatoes were too thick to get crispy before the cheese nearly burnt, and tomato sauce made for a weird flavor combination. Let's go back to the drawing board.

This time, for Version 2.0, I sliced the potatoes thinner and ditched the sauce completely. My new secret trick was a quick 1-minute boil of the potato slices to soften them up a bit before baking. Then I coated the slices in onion and garlic-infused olive oil, which I also slathered liberally on the dough in place of sauce.

After baking the pizza long enough for the crust to get as brown as I was willing to go, the potatoes were just barely starting to crisp. I finished things off with salt, pepper, rosemary, and parmesan. I have to say, this is not a photogenic pizza. Very beige.

It tasted better than it looked, but I'm still not happy with it. I need to cut the potato slices even thinner and overlap them more, like shingles. The flavors were good this time around, it just needs better texture. Maybe there will be a version 3.0.

Potato & Rosemary Pizza - 6.5/10

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