Potato Pizza with Rosemary

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

This delectable thin crust pizza is topped with white sauce, potato slices and cheese. Rosemary and a drizzle of olive oil make it perfect.

Ingredients

8 large baking potatoes
Pizza dough for 8, 8-in. pizzas
2 cups prepared white sauce, such as Alfredo
1 cup Parmesan, grated
1⁄4 cup rosemary, chopped
Olive oil, as needed

Steps

1. In a large pot of boiling water, boil potatoes until done. Allow to cool, peel and slice thinly, about 1⁄4-in. Set aside.

2. Roll out dough into 8 individual 8-in. portions. Spread white sauce over each pizza and top with half the rosemary.

3. Sprinkle 1⁄2 cup Parmesan over pizzas and top each pizza with potato slices.

4. Add remaining rosemary and cheese. Bake in very hot oven until done, about 12-15 min. Drizzle with olive oil and serve immediately.

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources