Home > CavenDishes > Lunch > Rosemary Potato Bianca Pizza

Rosemary Potato Bianca Pizza

 

 

 

 RS Diner Style HB

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Featuring Restaurant Style Diner Style Hash Browns

 


Ingredients
1 cupRestaurant Style Diner Style Hash Browns
1 cupAlfredo or Béchemel Sauce, prepared 
1 tspFresh Rosemary, leaves only, finely chopped 
½ cupMozzarella, shredded 
½ cupFontina, chopped 
1 eachPizza Dough, prepared  
2 tbspExtra Virgin Olive Oil

 


Directions
  1. Preheat oven to 450°F. Spread Diner Style Hash Browns in a single layer on a non-stick baking sheet. Place in oven and cook for 8 minutes.
  2. Turn and cook another 8 minutes. Remove and allow potatoes to cool enough that they can be handled and cut in half.

    Note: cook until desired doneness or crispness but this recipe calls for a little less time than what is printed on the package to prevent browning and a very crisp texture.
  3. Spread preferred Alfredo or béchamel sauce over entire pizza crust.
  4. Top sauce with rosemary and pieces of potato.
  5. Sprinkle the mozzarella cheese over the pizza and then top with the Fontina cheese.
  6. Cook at 375⁰F for 6-8 minutes or until desired doneness.

    Note: pizza dough or crust (pre-made) may have alternate instructions that should be considered.
  7. Remove pizza and brush outside of crust all the way around with the olive oil.
  8. Cut and serve.
 

 

Serves – 5 to 6