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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc

Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc

Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc


Pizza dough
Grated mozzarella (or vegan alternative) – I used about 1 cup
Olive oil
1 potato – washed & sliced 1/8 inch thick
Fresh rosemary
4 TBS butter (or vegan alternative)
1-2 shallots – minced
4 garlic cloves – minced
Fresh thyme
1/4 cup white wine
1 TBS fresh lemon juice
1 vegetable bouillon cube


Heat the oven to 350F/180C degrees.

Cut the potatoes about 1/8 inch thick.

Toss with just enough olive oil to coat & some S&P.

Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 20 minutes – or until they are soft & JUST beginning to brown a bit – maybe a tad browner than I let mine get (as I was spooked my the chip mishap – despite the happy ending).

Remove from heat & set aside.

Increase oven heat to 500F/250C degrees (or the highest temperature it goes to).

In a stock pot, melt ONE TBS of the butter over medium heat & add the shallot (or onion), garlic & thyme.

Stir & let it cook until it begins to brown.

Add the white wine, bouillon cube & lemon juice. Let it reduce a bit & get thick.

Then – add the remaining 3 TBS butter – one at a time – & whisk them in. Set the beurre blanc aside.

Assemble the pizza!

Grease a cooking sheet or use parchment paper.

Roll out the dough & put it on the cooking sheet. Pierce the dough here & there to avoid it bubbling up too much.

Layer with the beurre blanc, then cheese, potato slices & some rosemary.

Bake this for about 10-12 minutes or until the crust is crisp & golden & the cheese is melted.

Slice it up & rejoice in this garlicky goodness!

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