Skip to main contentSkip to footer
Sign up
Sign up
Join now & get access to 8,000+ healthy, delicious recipes

Rosemary and potato flatbread

6
6
3
SmartPoints® value per serving
Total Time
1 hr 35 min
Prep
15 min
Cook
20 min
Serves
10
Difficulty
Easy
When you splurge on a bread dish, come here first. Truly handmade starting with raw whole wheat bread dough and fresh rosemary, this easy flatbread is ready-to-eat in about 1 1/2 hours. Make if fun by making the most beautifully arranged potato slices you can. Drizzling the extra-virgin olive oil over the finished flatbread is a traditional Italian way of allowing the oils delicate flavor to shine. Flatbread can be cut so many ways it works just as well for a dinner as a pick-up appetizer at a cocktail party. If dinner is your choice, pair with an arugula salad for a peppery side dish. Play with your herb choice for flavor variations.

Ingredients

Uncooked Yukon gold potato(es)

2½ pound(s), peeled

Water

4 cup(s)

Table salt

1 tsp

Whole wheat pizza dough

16 oz, (1 pound), at room temperature

Uncooked red onion(s)

½ cup(s), chopped, chopped

Rosemary

1 Tbsp, chopped fresh

Rosemary

1 tsp, chopped fresh

Extra virgin olive oil

2¾ tsp

Black pepper

¼ tsp

Cremini mushroom(s)

2 cup(s), or white variety, very thinly sliced

Sea salt

½ tsp, coarse, or kosher salt

Instructions

  1. With vegetable slicer or sharp knife, cut potatoes into 1⁄16-inch slices. Stir together water and fine salt in large bowl until salt is dissolved. Add potatoes and let stand 15 minutes. Drain. Pat potatoes dry with paper towels. Rinse bowl and wipe dry; return potatoes to bowl.
  2. Preheat oven to 475°F.
  3. On lightly floured work surface with lightly floured rolling pin, roll dough into 12-inch round; transfer to 14½-inch pizza pan and gently stretch dough to fit pan.
  4. Add onion, 1 tablespoon of rosemary, 2 teaspoons of oil, and the pepper to potatoes. Toss until mixed well and potatoes are coated evenly. Arrange potatoes in concentric circles over dough, overlapping them. Scatter mushrooms over potatoes, leaving border of potatoes exposed around edge.
  5. Bake until potatoes are tender and golden and crust is browned along edge, about 20 minutes. Drizzle with remaining ¾ teaspoon oil and sprinkle with remaining 1 teaspoon rosemary and the coarse salt. Cut into 10 pieces.
  6. Per serving: 1 piece

Notes

If the pizza dough springs back when you try to stretch it, cover it with a clean kitchen towel and let it rest for about 10 minutes. This will give the gluten in the dough time to relax, making it easy to stretch.