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Rosemary Potato Flatbread

Rosemary Potato Flatbread
Yield: 12 Servings (11 oz.)

Yield: 12 Servings (11 oz.)

Potatoes, pancetta, three kinds of cheese and fresh rosemary on a tender flatbread crust—Yes, please!

Ingredient Weight Measure
Flatbread, 15" x 7", parbaked 12 each
Olive oil 3/4 cup
Ricotta cheese, whole milk 3 cups
Mozzarella cheese, shredded, divided 30 oz.
Simplot Select Recipe® Fries: Sea Salt Chips, Skin On 1/8" 24 oz.
Roasted garlic, finely chopped 2 Tbsp.
Rosemary, fresh, stemmed 4 Tbsp.
Pancetta, thinly sliced 12 oz.
Parmesan cheese, shaved 3 oz.
Salt and pepper to taste
Balsamic reduction to taste
Preparation Instructions:
Step 1
Preheat convection or pizza oven to 450°F.
Step 2
For each pizza; place flatbread on a half sheet pan, brush with 1 Tbsp. of olive oil, spread with 2 oz. rIcotta, sprinkle with 1 1/2 oz. mozzarella, add potatoes in a single layer and top with remaining mozzarella. Sprinkle with garlic and rosemary.
Step 3
Bake for 4-5 minutes or until cheese is melted and bubbly. Top with 1 oz. pancetta, 1/4 oz. Parmesan and season with salt and pepper. Drizzle with balsamic reduction.
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