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Potato & Rosemary Pizza

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 prebaked pizza crusts
1 lb (450 g) waxy potatoes, peeled, sliced very thin
2 tbsp (30 mL) extra virgin olive oil
4 garlic cloves, crushed
2 sprigs fresh rosemary, leaves stripped from stems
Sea salt and pepper, to taste
1 cup (250 mL) Canadian Brick cheese or Canadian Cheddar or Farmers or Colby or Gouda, in small cubes

Yields: 2 (10'/25 cm) pizzas

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/potato-rosemary-pizza?source=calendar
Potato & Rosemary Pizza true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 15 mins
  • Cooking Time 20 mins
  • Yields 2 (10'/25 cm) pizzas
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 15 mins
  • Cooking Time 20 mins
  • Yields 2 (10'/25 cm) pizzas

The natural orange colouring in Cheddar comes from annatto.


Ingredients

2 prebaked pizza crusts
1 lb (450 g) waxy potatoes, peeled, sliced very thin
2 tbsp (30 mL) extra virgin olive oil
4 garlic cloves, crushed
2 sprigs fresh rosemary, leaves stripped from stems
Sea salt and pepper, to taste
1 cup (250 mL) Canadian Brick cheese or 
Canadian Cheddar or 
Farmers or 
Colby or 
Gouda, in small cubes

Preparation

Put two baking trays in a preheated oven at 425 °F (220 °C) until trays are hot.

Put pizza crusts on heated trays.

Combine potato slices, some of the oil (reserve 1 tsp/5 mL), garlic, rosemary, salt and pepper in bowl, and toss well to coat potatoes evenly.

Spread potato mixture over both pizzas. Sprinkle with more oil and salt if you like. Sprinkle on Canadian Brick cheese cubes.

Bake at 425 °F (220 °C) for 20 minutes or until cheese is well melted and starts to brown and crust is golden crisp.

Serve with beer.

80 people love this recipe.

Rank as top rated See all 50 top rated

The natural orange colouring in Cheddar comes from annatto.

The natural orange colouring in Cheddar comes from annatto.

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