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Welcome to my blog, where I share highlights of everything from my client's wedding days and portrait sessions, to recent features and our adventures around the world. 

Hi, I'm Alicia.

Rosemary Potato Pizza

Jun 4, 2014

I absolutely love cooking + baking, so I thought it would be fun to share some of my favorite recipes with y’all on the blog. Thanks to Pinterest, we have repeated recipes only 1-2 times in the past year or so! So every Wednesday, I’ll be posting up images I took of a new recipe I tried out the past week, include any tips and changes I made!

First up, Rosemary Potato Pizza. At first I didn’t understand how potatoes would be good on pizza, but being the carb lover that I am, I had to try it out. Turns out, it is SO delicious.

The recipe calls for making your own dough, but I’ll let you in on a little secret… 9/10, I always use frozen dough! Homemade bread is awesome, but also super time consuming. I personally think frozen dough makes for a really good substitute and cuts the recipe time in half. Just be sure to set it out early enough to thaw and rise! I also highly recommend a mandolin slicer for potatoes — you can pick one up for under $20 on Amazon.

Anyway, enough already — go make this pizza immediately!


Rosemary Potato Pizza

by Simply So Good


1 1-lb frozen dough loaf (Follow direction on package to thaw and rise dough.)

2 medium size red potatoes

Olive oil

Fresh rosemary

Fresh thyme

Salt and pepper

2 cups grated Mozzarella cheese


For the sauce you will need:

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoons fresh thyme leaves

1/3 cup white wine

1/4 teaspoon salt

pinch ground white pepper

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon


Preheat oven to 350 degrees.  Line a baking sheet with foil. Drizzle with about 1 tablespoon olive oil.  Sprinkle with kosher salt and fresh ground pepper.  Slice the potatoes about 1/8-inch thick and arrange on the baking sheet.  Place in oven and bake for 20 minutes or until potatoes are just beginning to brown.  Remove from oven and set aside until ready to use. While baking, begin to prep your sauce (see below).



Carefully form dough into a circle and place on a pizza stone or baking tray that has been dusted with cornmeal.  Spread half of the sauce over the pizza. Layer with mozzarella cheese, potato slices and fresh rosemary and thyme. Bake for 10-12 minutes or until golden brown.


To make the sauce:

Melt 1 tablespoon butter in a small sauce pan over medium heat.  Add shallot, garlic and thyme.  Cook stirring until mixture is light brown.  Add salt, white pepper, chardonnay, lemon juice and chicken base.  Cook until the mixture is reduced to 1/4 cup.  Turn off the heat and whisk in butter 1 tablespoon at a time.  Whisking well after each addition.




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