Rosemary, Olive Oil, Potato Pizza and Lemony Zucchini Ricotta Pizza
At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I LOVE dough.)
These are both Smitten Kitchen recipes I made last weekend with my friend Allie. The zucchini pizza I first made last summer, but this time used ricotta instead of goat cheese. And a recent LA Times article reminded me I had never tried the potato pizza I saw on Smitten Kitchen two summers ago.
We were in a rush, so the squash was just thrown on, not nearly as aesthetically as it should have been.
Both are great summer pizzas, in my mind. Light and fresh tasting. (I know, carbs on carbs, how is potato pizza light? But the potatoes are sliced thinly and there’s not sauce and cheese to weigh it down further.) The two pizzas with a side salad make a perfect evening-on-the-porch meal.
I won’t post the full recipes since I didn’t make any significant changes (and Deb surely needs the traffic). I salted the squash and let the excess water drain. And as mentioned, this time I used ricotta instead of goat cheese. For the potato pizza don’t be shy with the sea salt and cracked pepper. For both, I used Trader Joe’s dough, then cooked the pizzas individually in a 500-degree oven on a preheated pizza stone until the toppings were cooked and the crust turned golden brown.
Rosemary, Olive Oil, Potato Pizza
Category: Recipes | Tags: basil, lemon, onions, pizza, potato, potatoes, ricotta, rosemary, squash, zucchini 10 comments »
June 11th, 2010 at 12:06 pm
mmmmmmmmmmmmmm yummmy. I can imagine the zucchini pizza melting in my mouth. HEAVEN…
June 11th, 2010 at 7:26 pm
I actually whimpered when I saw this. It looks so good!!! I do love pizza and a pizza like this, I will really love!!
June 19th, 2010 at 9:19 am
O man, that looks amazing.
August 11th, 2010 at 7:15 am
That kind of carb on carb action is my favourite kind! And yes because they are so thinly sliced it’s not so bad right?
August 25th, 2010 at 9:57 am
we FINALLY made rosemary and potato pizza a couple months ago and, let me say, it was eye-opening. was very skeptical, but wow was it amazing. your pizzas are beautiful!
cheers,
*heather*
September 12th, 2010 at 9:40 am
This sounds perfectly delicious. I wonder if WW would make up for the potato carbs? Julia says a potato has only approx 70 calories, right? he he
AmyRuth
October 16th, 2010 at 10:36 pm
They look fabulous. I’m think you could add some sausage and turn the potato one into a breakfast pizza.
April 23rd, 2011 at 11:20 am
These pizzas look amazing!!! I love zucchini on pizzas and ricotta cheese is my absolute favorite.
I just found your blog and LOVE it!!! Can’t wait to come back
September 8th, 2011 at 10:00 am
So creative, love it!
March 18th, 2012 at 11:57 pm
I made this pizza a week or so ago, with a couple of tiny moderations. DEELISH! Yay to whomever first created this pizza. First, I used a homemade whole wheat crust, as I have tried and hated TJ’s dough. I’ve just always made my own crust using an easy recipe I read on Epicurious a very long time ago. Second, skipped the rosemary as we had no fresh herbs on hand and I didn’t think dried would go well. Third, I added mushrooms. I know it’s not the same recipe but wow! I can’t wait to make it again.