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Potato and Rosemary Flatbread

  • Complexity: medium
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Potato and Rosemary Flatbread


  • 1 large yellow onion, cut into 1/8-inch half moon slices
  • 3 tbsp. olive oil, plus more for drizzling
  • 6-7 fingerling potatoes, sliced into 1/8-inch thick rounds
  • 2 sprigs fresh rosemary, leaves removed
  • 8 ounces Taleggio cheese, cut into 1/2-inch cubes
  • 1 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • All-purpose flour, for dusting
  • Semolina flour, for dusting
  • 1 ball pizza dough, homemade or store bought


  1. Place oven rack a third of the way to the top. Preheat to 450°F.

  2. In a large skillet, heat oil over medium-low heat. Add the sliced onion and cook 15-20 minutes or until soft and golden in color. Remove from heat and reserve.

  3. Coat sliced potatoes with olive oil, salt and pepper.

  4. On a clean surface dusted with all-purpose flour, roll the pizza dough into a rectangle roughly the same size as your baking sheet. Flip the baking sheet over so the lipped edge is upside down and sprinkle the tray with semolina flour. Transfer the rolled pizza dough to the prepared baking sheet, making sure it lies flat and even.

  5. Drizzle the dough with olive oil, sprinkle with salt and pepper, and cover with half of the cubed cheese. Top the cheese with the sliced potatoes, onions and whole rosemary leaves. Finish with the remaining cheese and one last drizzle of olive oil. Bake in the oven for 15-20 minutes or until golden brown and cheese is fully melted.

  6. Let it cool slightly before slicing. Serve immediately.

    Recipe Courtesy of Megan Mitchell 

    As Seen on Secrets of a Food Stylist 

Comments (2)

  • Kostis

    11 November 2013 at 10:00 |
    I love this recipe!


    • Megan Mitchell

      12 November 2013 at 12:20 |


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