Description
A rustic, savory flatbread topped with thinly sliced potatoes, fresh rosemary, and a drizzle of truffle oil, finished with flaky sea salt for a gourmet touch.
Ingredients
Scale
For the Crust:
- 1 large russet potato, thinly sliced
- 1 lb pizza dough, store-bought or homemade
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tbsp truffle oil
- 1 tsp flaky sea salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 450°F (230°C). Roll out pizza dough on a floured surface into a thin, rustic oval or rectangle.
- Brush the dough with olive oil, then arrange potato slices in a single layer, slightly overlapping.
- Sprinkle rosemary, black pepper, and Parmesan (if using) evenly over the potatoes.
- Bake for 20-25 minutes until the crust is golden and potatoes are crispy.
- Remove from oven, drizzle with truffle oil, and sprinkle with flaky sea salt. Slice and serve warm.
Notes
You can customize the seasonings to taste.