Garlic Ranch Rosemary Potato Pizza with Goat Cheese
Courtesy of Sumptuous Spoonfuls
1 — 3 yukon gold potatoes, sliced thin (I was making an individual pizza, so just one potato)
1 tablespoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
Red Robin Seasoning (recipe here or use your favorite seasoned salt)
1 thin pizza crust (I used my Sunflower Rosemary Flatbread)
Some Skinny Garlic Basil Buttermilk Ranch Dip (recipe here)
Goat cheese, crumbled
Fresh rosemary leaves
Sliced green onion (optional)
Slice your potatoes thin. If you have a mandolin or fancy-shmancy potato slicer, that would work just perfect here!
Preheat the oven to 350 F. In a small bowl, mix the olive oil, onion powder and granulated garlic. Lightly brush both sides of the potato slices with the olive oil, sprinkle them with Red Robin Seasoning (or your favorite seasoned salt) and grind a bit of pepper over them and set them on a baking tray sprayed with cooking spray. Bake for 10 minutes and flip the slices, then bake for 5 more minutes on the other side or until the potatoes are tender. If your slices are thinner than mine, it might not take as long... watch them!
While the potatoes are cooking, whip up your garlic basil buttermilk ranch dip and spread it all over your crust. Serve the rest of the dip with vegies to tide over your hungry crowd while you’re finishing up the pizza.
Turn the oven up to 425 F.
Arrange the potato slices in a spiral pattern on the pizza crust and top with goat cheese crumbles and rosemary leaves.
Bake on a pizza stone for about 10 minutes or until the goat cheese gets puffy and just a tiny bit browned on top.