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Garlic Pizzettes with Sliced Potatoes

Prep- 60 min. Cook- 15 min. Yield: 60, 6-inch servings
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Garlic Pizzettes with Sliced Potatoes


1  pch Golden Grill® Sliced Potatoes 1/8"
4  gal Water
1/2  cup Salt
2  cup Olive oil, extra virgiin
1/4  cup Rosemary leaves, fresh (2 Tbsp dry rosemary, cracked)
1  Tbsp Red pepper flakes
4  cup Cream cheese, reduced fat
1  cup Olive oil
1  cup Garlic, roasted, jarred
2/3  cup Parmesan cheese, grated
60  each Whole wheat pita, thawed
4  lb Prosciutto or smoked ham, thinly shaved
4  lb Mozzarella cheese, reduced fat, shredded
4  lb Arugula or baby spinach
  Additional Extra virgin olive oil, optional


  1. Heat oven to 450°F.
  2. Bring water and salt to a boil in a large pot.
  3. Add Golden Grill® Sliced Potatoes slices and reduce to a simmer. Cook until slices are tender, about 14 min.
  4. Drain potato slices and shock with cold water. Place in a large mixiing bowl.
  5. Blend olive oil, rosemary and red pepper flakes with a food processor and pour over potato slices. Mix well to coat. Set aside.
  6. Blend cream cheese, olive oil, roasted garlic and Parmesan cheese in batches, in a food processor, until smooth, about 1 min. per batch. Transfer to a large bowl and mix with a spatula until evenly combined. Set aside.
  7. Assemble pizzettes by spreading 1 oz of cream cheese mixture over each pita. Top with 6 oz (rounded ½ c) of potato slices, 1 oz prosciutto and 1 oz mozzarella cheese.
  8. Bake on parchment-lined sheet pans until crust is golden brown and cheese has melted, about 6 min.
  9. Serve garnished with fresh arugula or baby spinach and drizzled with extra virgin olive oil.

Nutritional Information Per Serving

Calories - 522 Protein - 27 g SatFat - 8 g
Fat - 25 g Carbs - 20 g Fiber - 5 g
Sodium - 1170 mg Potassium - 430 mg
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