Vegan Thin-Crust Pizza with Sliced Potatoes and Rosemary
Believe it or not, pizza that you make yourself tastes better than pizza you just order. Make this pizza truly great by using farmer’s market potatoes—loaded with healthy carbs. Get creative by adding any additional veggies you may like. Weekend mission: accomplished.
Pizza Prep time: 30 min
Resting time: 1 hour
Cooking Time: 15 minutes
Cannot be frozen
- 3 cups red bliss potatoes, sliced very thin using a mandolin
- 3/4 cup bread flour
- 2/3 cup water1 tablespoon rosemary leaves
- 1–2 tablespoon olive oil, plus extra for greasing
- 1 teaspoon dried yeast
- 1 teaspoon salt
- Sea salt
- Semolina, for sprinkling
- Preheat oven to 400°F. Line a baking sheet with parchment paper and sprinkle semolina all over it.
Combine flour, water, yeast and salt in a large mixing bowl. Mix until incorporated.
- Transfer to a lightly floured working surface and knead for 10 minutes, adding as little additional flour as possible.
- Lightly oil a bowl and set the dough in it. Cover the bowl and let rest for 1 hour.
- Stretch and press out the dough on a lightly floured surface until it is about 0.25″ thick all over. Place on the prepared baking sheet.
- In a large mixing bowl, add potatoes and olive oil. Toss until well-coated.
- Arrange potatoes (and any other vegetables) on the pizza dough, overlapping as needed. Sprinkle the rosemary all over and season with sea salt.
- Bake for 10–15 minutes, or until the crust is golden and the potatoes are just cooked. Serve hot.