Potato, Kale, and Rosemary Pizza

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Thinly sliced fingerling potatoes, crispy kale and fresh savory rosemary make this Potato Kale and Rosemary Pizza totally crave-worthy.

I am absolutely crazy about this pizza. If I had to choose a favorite pizza right this very second, this would be it. Now normally I would have to say I’m an old-fashioned red-pizza-gal, however this tomato sauce-less pizza totally surprised me! Don’t worry, it’s not dry in any way and is probably one of the most flavorful pizzas I’ve ever tried!

Amazingly, this pizza is topped simple with thinly sliced flingerling potatoes, crispy kale, roasted red onions, crumbled bacon, toasted pine nuts, garlic and rosemary all swimming around with delicious salty machego. Mmm.mmm.mmm perfection. The trick is to slice the potatoes thin so that they will cook through and crisp up nice on the top and edges. I’ve done this successfully with just a knife, slicing thing slices, however this mandolin slicer is awesome and does an excellent job.

I used a mix of red and Yukon gold fingerling potatoes, I feel like their small size was perfect and allowed them to cook through completely. To make sure they are fully cooked, I pre-cook them for a few minutes in the oven before adding them to the pizza. Definitely don’t skip this step, because raw potatoes are no bueno!

Also, you can make this pizza with any crust you like, however I definitely recommend a thin crust. Since there is no sauce (just olive oil, garlic, and plenty of manchengo), a thick crust would overwhelm the simple toppings and detract from the crispy theme going on with the potatoes and kale. By the way, if you’ve never tried kale on a pizza you are in for a treat. Think crispy kale chips that crinkle, pop and melt in your mouth with each bite. Pure bliss

I used my favorite gluten free pizza crust today. It’s seriously amazing you guys and I’m a bit obsessed. It’s super FAST to make, only uses one bowl, no-rise, and you literally pour the dough right onto the pan and use a spatula to spread it out… (gasp!) Seriously, I’ve never made homemade pizza dough that was easier, gluten free or not. Plus, it has awesome texture and flavor and makes the best thin crust gluten free pizza ever.

For the cheese, I used Manchego which is a cheese made in the La Mancha region of Spain from the milk of sheep. If you’ve never tried it, it’s absolutely dee-vine! It has a firm and compact consistency and a well-developed but not too strong flavor. It’s delicate balance of creamy, tart, sweet and nutty makes it a crowd pleaser, beloved by fancy aunts and picky kid brothers alike. Also, it is easy to find in most grocery stores! Manchego is a staple on my weekly Wal-mart grocery pick-up list.

So stop everything you’re doing and make this thin crust Potato, Kale and Rosemary Pizza. Or at least add it to your plans asap! I promise you’ll love it!

Potato, Kale, and Rosemary Pizza

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5 from 2 reviews

Thinly sliced fingerling potatoes, crispy kale and fresh savory rosemary make this Potato Kale and Rosemary Pizza totally crave-worthy.

• Author: The Saucy Fig
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: two 12" thin crust pizzas 1x
• Category: Pizza

Ingredients

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• 3-5 tablespoons olive oil
• 5-6 cloves garlic, chopped finely
• 2 cups grated manchego cheese*
• 10-15 fingerling potatoes, sliced thinly (small bag – I like to use the mixed Yukon gold and red potatoes)
• red onion, sliced thin (this is to taste, so as little or much as you like)
• 6-8 pieces cooked bacon, crumbled (optional)
• 3-4 kale leaves, washed, stems removed and chopped
• 1/4 cup pine nuts, toasted
• 2 sprigs of rosemary, chopped
• salt to taste

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Instructions

1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper (NOT wax paper).
2. Slice the potatoes very thinly (using a knife or mandoline).
3. Lay the potatoes flat on the parchment paper and brush with olive oil and sprinkle with a little salt and pepper. Cook for 8-10 minutes or until they are starting to look cooked and slightly crispy.
4. While the potatoes are cooking, prepare the kale. Wash thoroughly, cut out the stem or ribbing from the center, and chop small. Place the kale in a medium size bowl and drizzle with a little olive oil and sprinkle with salt.  Massage with your hands to tenderize and set aside.
5. Brush entire top of parbaked pizza crust (see gluten free pizza crust recipe here) lightly with olive olive. Sprinkle with chopped garlic, salt, and half of the manchego.
6. Layer a single layer of the cooked potatoes on top of the manchego. Sprinkle with bacon, kale, rosemary, pine nuts* and the rest of the manchego.  Sprinkle salt over the top and cook for 10 minutes or until the toppings are nice and golden brown and the potatoes are crispy.
7. Remove from oven and transfer to a wire rack to cool or a cutting board to cut and serve.  Enjoy!

Notes

*You can use whatever cheese you like – for completely dairy free I like to use shredded almond mozzarella.

*You can add the pine nuts at the beginning or if you like you can toast them before hand and sprinkle on after the pizza is cooked (this allows more control over how toasted the pine nuts are, so they don’t burn).

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