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Potato and Rosemary Flat Bread

Potato and Rosemary Flat Bread
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a large oval and place on the prepared baking sheet.
  2. In a bowl, toss the potatoes, garlic, rosemary, oil, salt, and pepper. Scatter over the dough and bake until golden brown, 25 to 30 minutes.
  3. Toss the lettuce with the vinaigrette and serve with the flat bread.
By May, 2010

Nutritional Information

  • Per Serving
  • Calories 493Calories From Fat 166
  • Protein 13g
  • Carbohydrate 73g
  • Sugar 3g
  • Fiber 4g
  • Fat 19g
  • Sat Fat 3g
  • Calcium 32mg
  • Iron 5mg
  • Sodium 734mg
  • Cholesterol 0mg
What does this mean? See Nutrition 101 .

Quick Tip

Potato and Rosemary Flat Bread
This pizza can be made, cooled to room temperature, and refrigerated in plastic wrap for up to 1 day. Reheat in a 375º F oven for 15 to 25 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.