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Potato Rosemary Pizza

Makes 1 12” pizza


600°F - 900°F

Cook Time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

1 medium Yukon gold potato, peeled and very thinly sliced
Olive oil
Salt & Pepper
 to taste

Shredded mozzarella
Rosemary sprigs
Olive oil


For the potato: peel potato and slice very thinly using a mandoline. Place slices in water to prevent browning. Right before assembling your pizza, drain and pat dry the potato slices carefully, then place in a clean bowl, drizzle with olive oil, and season with salt and pepper.

For the pizza assembly:
When ready to assemble, stretch out pizza dough to desired size. Drizzle olive oil on the dough's surface. Carefully shingle potato slices onto the dough. Sprinkle with desired mozzarella then top with rosemary sprigs.

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.


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