10 min active20 min total3 servings

Pizza with Potato and Fontina

One of the best-kept secrets of topping a delicious pizza? A good, fluffy potato. Try it with garlicky greens and a flurry of fresh rosemary. Our pizza pros stretch the dough for you, so all you need to do is top, bake, and dig in.

Ingredients Included

  • Spring onion
  • Green garlic
  • Rosemary
  • Par-baked pizza crust
  • Fontina cheese
  • Rapini
  • Cooked potato

You'll Need

  • Olive oil
  • Chile flakes (optional)
Allergen Note: Contains milk, wheat.

Step 1

Preheat the oven to 450°F. Thinly slice the spring onion and green garlic (if the green garlic has any grit, rinse and pat dry). Take a small sprig of rosemary, strip the leaves, discard the woody stem, and chop the rosemary leaves.

Step 2

Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle with the spring onion, green garlic, fontina cheese, and rapini. Crumble the potato over the top. Sprinkle with the rosemary leaves. Drizzle the whole pizza with olive oil. Carefully shimmy the pizza from the cardboard directly onto the oven rack and bake until bubbly and golden, 8 to 12 minutes.

Step 3

Using a clean towel or the cardboard, carefully transfer the pizza to a cutting board. Finish with another drizzle of fresh olive oil and a sprinkle of chile flakes, if you like. Cut the pizza into slices and serve warm, with a big tossed salad on the side.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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