Healthy Kids

Potato and rosemary pizza recipe

A classic pizza topping, with rocket and rosemary fresh from the garden.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Serves: 8

  • Fresh from the garden: Potatoes, rocket, rosemary

  • Season: Summer/autumn

You can use the basic pizza dough recipe as your base for this pizza.

The potatoes need to be sliced very thinly so that they cook through properly, and this may take some practice. The rocket adds a fresh peppery element to the cooked dish.

Note: If you are using pizza stones, you will first have to assemble each pizza on a light piece of wood (a ‘peel’) or a baking tray. Turn the baking tray upside down prevent the edges stopping the pizza slipping easily onto the preheated stone.


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What to do

Remember to put a damp tea towel under your chopping board to stop it from slipping.
    1.  Preheat the oven to 200°C.

    2. If using pizza stones, place them on a rack in the oven to get very hot.

    3. Prepare all of the ingredients based on the instructions in the ingredients list.

    4. Rinse the rocket leaves and dry them in the salad spinner.

    5. Line a dry tea towel with a piece of kitchen paper to absorb any moisture, spread the rocket over the paper and roll the whole lot up like a log. Keep it in the refrigerator until needed.

    6. Place the sliced potatoes into the large bowl and drizzle with most of the oil.

    7.  Add the rosemary and salt and pepper, then mix together so that all the slices are lightly oiled.

    8. Divide the pizza dough into two equal pieces.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

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