Rosemary and Potato Flatbread

Total Time
1 hr 35 min
15 min
20 min


uncooked Yukon gold potato(es)

2½ pound(s), peeled


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


1 Tbsp, chopped fresh


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


  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


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.

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