Potato Rosemary Pizza


Happy Friday to you all! I hope you have had a great week and are able to take a rest to enjoy this Labor Day weekend!

In honor of this upcoming day to celebrate the American worker, I didn’t feel it would be very honorable if I labored in the kitchen for tonights dinner, I’m just doing my part as a good American. So, I went with my tastebuds wanting to indulge and dance and made a potato and rosemary pizza, and it was divine!

As can be seen above, this pizza has no marinara sauce, just olive oil, potatoes, onions, rosemary, basil and parmesan and mozzarella cheese, that’s it and thats perfecto! This style of pizza is quite common in Italy. The Rosemary steals the spotlight, as you have these flavors that complement each other almost monochromatically, if you get my drift. Then you get a bit of this herbaly rosemary and it just adds so much texturally and to the overall flavor of the potatoes and cheeses.

For those who don’t reside in the United States Labor Day is a public holiday celebrated on the first Monday in September. It honors the American labor movement and the contributions that workers have made to the strength, prosperity, laws and well-being of the country. It is the Monday of the long weekend known as Labor Day Weekend and it is considered the unofficial end of summer in the United States. It is recognized as a federal holiday.

Do make this pizza, it is very delicious and adds a bit of sophistication from the usual, you will like it! Thank you for reading and I hope you have a great weekend!


  • 1 pound refrigerated pizza dough, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • a few basil leaves to add on top
  • 1/2 onion, sliced in rings
  • 1 cup mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 2 sprigs of rosemary chopped up


Heat a pan over medium-high heat, season the potatoes with salt and pepper and brown them. Then remove potatoes and place the onions in the pan and sauté a bit. Transfer to a plate.

Stretch the pizza dough to 10 by 14 inches on a cookie sheet lined with parchment paper. Brush on a bit of olive oil on the dough and crust ends. Sprinkle with the parmesan and  mozzarella cheese and top with the potatoes, onions, rosemary and basil.

Bake at 400 until the cheese is bubbling and the crust is golden, about 15 minutes. Transfer the pizza to a cutting board and slice and enjoy!



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