Potato Rosemary Pizza Recipe

Potato Rosemary Pizza / Recipe by The Sweet Escape for Kendall-Jackson

Hi! I’m Melissa from The Sweet Escape. It’s a place were you can escape for a few minutes every day and be inspired by beautiful spaces, creative projects, entertaining ideas and lots of good eats. Today I thought I would share a wonderful summer event I hosted. The Kendall-Jackson Vintner’s Reserve Chardonnay was the star of the show and the inspiration for the menu. One of the delicious items on that menu was a potato rosemary pizza, a recipe I’m happy to be sharing with you.

Sure some simple fresh bread and cheese will be delicious with a bottle of Chardonnay but how about taking those flavors a step further with a potato rosemary pizza. The potato and mozzarella cheese pair beautifully with this creamy Chardonnay. The recipe even calls for Chardonnay so you know it will be a good match.

Potato Rosemary Pizza / Recipe by The Sweet Escape for Kendall-Jackson

POTATO ROSEMARY PIZZA RECIPE

Pizza

• Pre-made pizza dough

• 3-4  small red potatoes

• Olive oil

• Fresh rosemary

• Fresh thyme

• Salt and pepper

• 2 cups grated Mozzarella cheese

Sauce

• 3 tablespoons unsalted butter

• 1/4 cup minced shallot

• 2 tablespoons minced garlic

• 1 teaspoons fresh thyme leaves

• 1/3 cup Kendall-Jackson Vintner’s Reserve Chardonnay

• 1/4 teaspoon salt

 

Potato Rosemary Pizza / Recipe by The Sweet Escape for Kendall-Jackson

• Preheat your oven to 350 degrees and roll out your pizza dough on a greased or parchment covered pizza pan. If you have a pizza stone then adjust your time and temperature accordingly.

• Slice your potatoes nice and thin with a mandolin.

• Then on another pan, cover with foil and sprinkle with olive oil, salt & pepper. Lay the potatoes on top in one layer.

• Bake in oven for about 20 minutes or until they just start to get golden. Remove and set aside.

Potato Rosemary Pizza / Recipe by The Sweet Escape for Kendall-Jackson

Now to make the sauce:

• Finely chop your shallot and garlic

• Strip the thyme from its stem and finely chop

• In a medium saucepan melt 1 tbsp of the butter

• Add the shallot and sauté for about a minute then add garlic and thyme until garlic browns.

• Add the Chardonnay, salt & pepper and reduce the sauce to about 1/4 cup

• Remove from heat and add remaining 2 tbsp’s of butter and whisk until it thickens

• Spread the sauce on your dough followed by the mozzarella and potatoes. Sprinkle with fresh thyme & rosemary.

• Bake until crust is golden brown, approx. 20-30 minutes depending on how thick your crust is.

Potato Rosemary Pizza / Recipe by The Sweet Escape for Kendall-Jackson

Serve warm or cold with Kendall-Jackson Vintner’s Reserve Chardonnay and enjoy!

Potato Rosemary Pizza / Recipe by The Sweet Escape for Kendall-Jackson

This recipe was created by Melissa (adapted from this recipe) from The Sweet Escape. Stop by the Good Eats section of her blog for more delicious recipes to try.