Creamy Rosemary, Garlic and Potato Pizza

Creamy Rosemary, Garlic and Potato Pizza

"For the pizza and potato lover in all of us."
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35 m servings 265 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 400 degrees F (200 degrees C).
  2. Divide pizza dough in half; roll out or pat each half into 12-inch round on parchment-covered baking sheet or pizza pan.
  3. Mix rosemary, oil and garlic until blended; brush half evenly onto dough. Top with vegetables; brush with remaining oil mixture.
  4. Bake 15 minutes or until edges of crusts are lightly browned and potatoes are tender. Top with cheese; bake 5 minutes or until melted.


  • Special Extra:
  • In addition to the vegetables, top pizzas evenly with 1/2 cup shredded leftover cooked chicken or uncooked shrimp before baking as directed.
  • Shortcut:
  • Use a mandolin to quickly cut the vegetables into thin slices. Mandolins can be found in most kitchen supply stores.


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Took a risk on this because there were no other reviews. But this was a pretty easy recipe and very tasty, so I wanted to submit my thoughts. My family and I enjoyed this pizza a lot, although...

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