There’s something almost magical about the way roasted garlic and fresh rosemary can transform a simple pizza into a showstopper. Picture this: golden, caramelized garlic cloves melting into a creamy paste, thinly sliced Yukon Gold potatoes crisping up just right, and the earthy aroma of rosemary filling your kitchen. This Roasted Garlic and Potato Pizza with Rosemary is the kind of dish that feels both comforting and sophisticated—like something you’d order at a cozy trattoria but can easily whip up at home.
No heavy tomato sauce here. Instead, we’re letting the ingredients shine—creamy potatoes, sweet roasted garlic, and a generous sprinkle of fresh herbs—all piled onto a perfectly crisp crust. It’s rustic yet refined, the kind of pizza that’s equally at home on a weeknight dinner table or as the star of a dinner party spread.
Why This Recipe Works
- Simple yet impressive—Even if you’re new to pizza-making, this dough is forgiving and the toppings are straightforward.
- Versatile—Great for meal prep, date night, or feeding a crowd.
- Textural perfection—Thinly sliced potatoes get tender while the crust stays golden and crisp.
The Story Behind the Sauce
This pizza takes inspiration from Italy’s pizza bianca—a style that skips the tomato sauce in favor of olive oil, cheese, and simple toppings. It’s a celebration of humble ingredients done right, where every bite is packed with flavor.
Essential Ingredients & Tools
Ingredients for the Dough
- 2 cups (250g) bread flour (all-purpose works in a pinch, but bread flour gives that perfect chew)
- 3/4 cup (180ml) warm water (think baby-bath warm, around 105–110°F)
- 2 1/4 tsp instant yeast (or one packet)
- 1 tsp sugar (to wake up the yeast)
- 1 tsp salt (don’t skip this—it’s the flavor backbone)
- 2 tbsp olive oil (extra virgin for the best taste)
Ingredients for the Topping
- 1 large head garlic (trust me, you’ll want every clove)
- 1 lb (450g) Yukon Gold potatoes (waxy and buttery, they hold their shape beautifully)
- 3 tbsp olive oil (divided—some for roasting, some for brushing)
- 1 tbsp fresh rosemary, chopped (dried works, but fresh is next-level)
- 1 cup (100g) shredded mozzarella (the melty glue that holds it all together)
- 1/2 cup (50g) grated Parmesan (for that salty, nutty kick)
- 1/4 tsp black pepper (to season the potatoes)
Tools You’ll Need
- Stand mixer with dough hook (optional but helpful)
- Mandoline or a very sharp knife (for those paper-thin potato slices)
- Baking sheet or pizza stone (preheated for maximum crispness)
- Parchment paper (for easy sliding)
Serves: 4 | Prep: 25 min | Cook: 25 min | Total: 60 min (plus rising time)
How to Make Roasted Garlic and Potato Pizza with Rosemary
- Make the Dough
First, wake up your yeast. Combine the 3/4 cup (180ml) warm water, 2 1/4 tsp yeast, and 1 tsp sugar in a bowl and let it sit for about 5 minutes—you’ll know it’s ready when it gets foamy, like a tiny science experiment in your kitchen. Add the 2 cups (250g) flour, 1 tsp salt, and 2 tbsp olive oil, then knead for 8–10 minutes until the dough is smooth and elastic. If you’re using a stand mixer, let the dough hook do the work at medium speed. Transfer the dough to a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for 1–1.5 hours, or until it’s doubled in size. This slow rise is key for flavor and texture.
- Roast the Garlic
While the dough rises, roast your 1 large head garlic. Slice off the top to expose the cloves, drizzle with 1 tbsp olive oil, wrap it tightly in foil, and roast at 400°F for about 40 minutes. The cloves should turn golden and soft—squeeze them out into a bowl and mash lightly with a fork. The sharp bite of raw garlic mellows into something sweet and almost buttery.
- Prep the Potatoes
Thinly slice your 1 lb (450g) Yukon Gold potatoes—about 1/8-inch thick is ideal. A mandoline makes this quick and even, but a sharp knife works too. Toss the slices with 2 tbsp olive oil, 1 tbsp rosemary, 1 tsp salt, and 1/4 tsp black pepper. Pro tip: Pat them dry first to remove excess starch, which helps keep the crust crisp instead of soggy.
- Shape the Crust
Preheat your oven to 475°F with a baking sheet or pizza stone inside—this mimics the intense heat of a pizza oven. On a piece of parchment dusted with cornmeal (for crunch and easy sliding), stretch the dough into a 12–14-inch circle. Use your fingertips to press from the center outward, leaving a slightly thicker rim for the crust. Avoid rolling with a pin—it squashes those precious air bubbles.
- Assemble the Pizza
Brush the dough with 1 tbsp olive oil to create a moisture barrier. Spread the roasted garlic paste evenly, then sprinkle half the 1 cup (100g) mozzarella and 1/2 cup (50g) Parmesan—this base layer of cheese acts like glue for the toppings. Arrange the potato slices in slightly overlapping circles, then top with the remaining cheese and a final sprinkle of rosemary. Less is more here—overloading leads to a soggy middle.
- Bake to Perfection
Carefully slide the parchment onto the preheated baking surface. Bake for 20–25 minutes until the crust is golden and the potatoes are tender. Rotate halfway for even browning. For extra crispness, broil for 1–2 minutes at the end (but watch closely—it can go from golden to burnt in seconds). Let it rest for 5 minutes before slicing—this gives the cheese time to set.
Pro Technique
The Secret to a Crispy Crust
A blazing-hot baking surface is non-negotiable. Preheat your baking sheet or stone for at least 30 minutes—this triggers the Maillard reaction, which is just a fancy way of saying it makes everything taste better. The cornmeal isn’t just for sliding; it lifts the dough slightly, allowing air to circulate underneath for extra crispness.
Potato Perfection
1/8-inch slices are the sweet spot—any thicker, and they’ll steam instead of crisp. A mandoline is your best friend here, but if you’re using a knife, take your time. And don’t skip patting them dry—it makes all the difference.
Chef’s Wisdom
Soggy Crust
This usually happens from over-topping or wet potatoes. Always pat your potato slices dry, and use cheese as a base layer to absorb moisture.
Burnt Garlic
Roasting whole heads in foil at 400°F caramelizes the cloves gently. If you try to use raw minced garlic, it’ll scorch before the pizza is done.
Dough That Won’t Stretch
If your dough keeps snapping back, it’s under-rested. Let it sit covered for 10 minutes to relax the gluten.
Storage & Freshness Guide
Leftovers
Store cooled slices in an airtight container for up to 3 days. Reheat in a 375°F oven for 10 minutes to bring back the crispness—microwaving will turn the crust rubbery.
Dough Storage
Freeze unbaked dough balls wrapped in plastic for up to 1 month. Thaw overnight in the fridge, then let sit at room temp for 30 minutes before shaping.
Roasted Garlic
Squeezed cloves keep in oil in the fridge for about a week, or freeze for up to 2 months. Stir into mashed potatoes, soups, or spread on toast for instant flavor.
Nutrition Profile
This pizza strikes a balance between indulgence and wholesome ingredients. Olive oil provides heart-healthy fats, potatoes add fiber and potassium, and the cheese delivers protein.
Per Serving:
- Calories: 550 kcal
- Protein: 18g
- Carbohydrates: 65g
- Fat: 24g
- Fiber: 4g
Ingredient Variations and Their Impact
Sweet Potato Swap
Use orange sweet potatoes instead of Yukon Golds—their natural sugars caramelize beautifully. Add a pinch of smoked paprika for depth.
Cheese Twists
Swap mozzarella for fontina (nutty and melty) or crumble goat cheese on top after baking for tangy contrast.
Herb Alternatives
Try thyme or sage instead of rosemary—thyme is floral, while sage adds earthy warmth.
Gluten-Free Option
Use a GF flour blend and par-bake the crust for 5 minutes before adding toppings.
Vegan Version
Skip the cheese and use cashew ricotta or nutritional yeast for a dairy-free twist.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery greens and bright acidity cut through the pizza’s richness. Toss with shaved Parmesan for extra flair.
- White Bean Soup: Creamy and garlicky, it mirrors the pizza’s flavors without overpowering.
Drinks
- Pinot Grigio: Its crisp citrus notes balance the garlic and cheese. Chilled lightly for refreshment.
- Honey-Lavender Lemonade: A non-alcoholic option with floral sweetness to contrast savory notes.
Something Sweet
- Olive Oil Cake: Echoes the pizza’s herbal notes with a tender crumb. Serve with Whipped Mascarpone.
- Dark Chocolate-Dipped Figs: Bittersweet chocolate and fruitiness provide an elegant finish.
FAQs
Can I use store-bought dough?
Absolutely. Just let it come to room temperature before shaping.
How thin should the potatoes be?
Aim for 1/8-inch—any thicker and they won’t cook evenly.
Can I make this gluten-free?
Yes! Use a GF dough mix and par-bake the crust for 5 minutes before adding toppings.
The Ultimate Roasted Garlic and Potato Pizza with Rosemary: Rustic Elegance at Home
Make this Roasted Garlic and Potato Pizza with Rosemary for a crispy, flavorful twist on pizza night. Simple ingredients, big flavor—try it tonight!
Ingredients
For the Dough
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2 cups bread flour (250g)
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3/4 cup warm water (180ml)
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2 1/4 tsp instant yeast
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1 tsp sugar
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1 tsp salt
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2 tbsp olive oil
For the Topping
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1 large head garlic
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1 lb Yukon Gold potatoes (450g)
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3 tbsp olive oil (divided)
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1 tbsp fresh rosemary (chopped)
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1 cup shredded mozzarella (100g)
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1/2 cup grated Parmesan (50g)
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1/4 tsp black pepper
Instructions
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Combine 3/4 cup (180ml) warm water, 2 1/4 tsp yeast, and 1 tsp sugar. Let sit until foamy.01
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Add 2 cups (250g) flour, 1 tsp salt, and 2 tbsp olive oil. Knead until smooth. Let rise for 1–1.5 hours.02
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Roast 1 large head garlic at 400°F for 40 minutes. Mash cloves into a paste.03
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Thinly slice 1 lb (450g) potatoes and toss with 2 tbsp olive oil, 1 tbsp rosemary, 1 tsp salt, and 1/4 tsp black pepper.04
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Preheat oven to 475°F with baking sheet or stone inside.05
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Stretch dough into a 12–14-inch circle on parchment dusted with cornmeal.06
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Brush dough with 1 tbsp olive oil, spread garlic paste, and layer cheese and potatoes.07
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Bake for 20–25 minutes until golden. Let rest 5 minutes before slicing.08
