Author Notes
This pizza is simple but flavorful. It is buttery and cheesy. The hint of rosemary is perfect with the potatoes and cheese. —themessimake.com
Ingredients
- White Sauce
-
2 tablespoons
unsalted butter
-
2 tablespoons
all-purpose flour
-
1 cup
room temperature milk
-
1/2 teaspoon
garlic salt (you can use regular salt if you don’t have garlic salt)
-
Pinch
oregano
-
black pepper, to taste
- Roasted Rosemary Potatoes [and assembling the pizza]
-
10
baby red potatoes – sliced
-
3/4 cup
onion – sliced
-
1/4 cup
Extra Virgin Olive Oil
-
1 tablespoon
dried Rosemary
-
salt, to taste
-
black pepper, to taste
-
4
small naans or pre-made pizza crust
-
3/4 cup
shredded Cheddar cheese
-
3/4 cup
shredded Gruyère cheese
-
3/4 cup
shredded Monterey Jack cheese
Directions
- White Sauce
-
In a heavy bottom sauce pan, melt butter on medium heat.
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Add all-purpose flour and keep stirring with a whisk for about 2 minutes. You will start noticing a change in color of the flour.
-
Slowly add milk while continuing whisking.
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Constantly whisk the mixture until it thickens a bit. Then turn off the heat.
-
Add garlic salt or regular salt and oregano. And set aside.
- Roasted Rosemary Potatoes [and assembling the pizza]
-
Pre-heat the oven at 375º F.
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Toss the potatoes, onions and 5 tbsp EVOO in a mixing bowl and add rosemary, salt, and black pepper.
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Line a cookie sheet with parchment paper or aluminum foil and spread the potato & onion mixture on the cookie sheet.
-
Bake for about 15 minutes. Toss the potato slices around half way through.
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Once they’re done, you can set them aside.
-
ASSEMBLING THE PIZZA
-
Pre-heat the oven at 350º F.
-
Place naans on a lightly floured pizza pan.
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Drizzle some EVOO on the naan so they don’t get dry.
-
Spread the white sauce evenly on each piece of naan.
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Spread the shredded cheese mixture.
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Lay the potato & onion mixture over the sauce.
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Bake for 15-20 minutes.
-
Let them cool for a minute before cutting slices.
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You can top it with capers or crushed red pepper.
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