Rosemary Potato Flatbread with Cauliflower Crust Option
Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!
Servings 2 servings
Ingredients
- 1-3 tablespoons extra virgin olive oil (separated)
- 1/4-1/3 pound gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
- 1 flatbread or cauliflower pizza crust (any shape works)
- ½ cup guyere cheese, grated
- 3 sprigs rosemary, leaves stripped and finely chopped
- 1-2 fried eggs (if desired)
- sea salt and freshly geound pepper to taste
Instructions
Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren't inclined to share;)
- Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)
- Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking
- Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done
- While potatoes cook:Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)
- Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted
- While pizza cooks, prepare egg:With a paper towel, carefully wipe the pan the potatoes were in and heat pan againWhen pan is hot add more olive oil to coat bottom of panWhen oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)Tip: to prevent sticking, use plenty of oil and make sure pan is very hot
- When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepperSlice and enjoy!