Products used in this recipe
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.
