Parmesan potato pizza

Appetizing Parmesan potato pizza Recipe

This ”pizza bianco” has roasted garlic paste in place of the usual tomato.
Parmesan potato pizza
Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 4 person.


  • 12 small garlic cloves, unpeeled

  • 1 tablespoon olive oil

  • 4 Pittes Lite (Souvlaki & Pizza) breads

  • 400g Red Delight potatoes, thinly sliced

  • 2 teaspoons chopped fresh rosemary leaves

  • 20g (1/4 cup) finely grated parmesan

  • 1 witlof, trimmed, leaves separated

  • 100g baby rocket leaves

  • 1 large firm ripe pear, quartered, cored, thinly sliced

  • 2 tablespoons chopped walnuts, toasted

  • 1 tablespoon balsamic vinegar


  • Step 1

    Preheat oven to 180C. Place the garlic on a lined baking tray. Roast, shaking every 5 minutes, for 20 minutes or until soft. Set aside to cool slightly.

  • Step 2

    Increase oven to 200C. Squeeze the garlic flesh from the skins into a bowl. Add 2 teaspoons of the oil. Use a fork to mash until a smooth paste forms. Spread the pita bread with the garlic paste. Combine the potato, rosemary and remaining oil in a bowl. Top each pita bread with a layer of potato, overlapping slightly. Sprinkle each pizza with a quarter of the parmesan.

  • Step 3

    Transfer pizzas to 2 large baking trays. Bake for 10 minutes. Swap trays and cook for a further 5-7 minutes or until golden and potato is tender.

  • Step 4

    Meanwhile, combine the witlof, rocket, pear and walnuts in a bowl. Drizzle over the vinegar and toss to combine.

  • Step 5

    Serve the pizzas with the salad.

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