Potato Rosemary Flatbread with Taleggio

Crisp baked flatbread topped with paper-thin potato, creamy Taleggio, rosemary, olive oil, and flaky salt, ready in about 30 minutes.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Oven

Ingredients

• 1 pound pizza dough
• 8 ounces potato
• 4 ounces taleggio cheese
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil
• 0.25 teaspoon flaky salt

Cooking instructions

1. Place a baking sheet or pizza stone in the oven and preheat to 475°F. Let the pizza dough sit at room temperature while the oven heats. (about 30 min) — 475°F
2. Scrub the potato, then slice it paper-thin, about 1/16 inch thick. Pat the slices dry with a clean towel. (about 5 min)
3. Stretch the dough into a roughly 12-by-8-inch rectangle on parchment. Arrange the potato slices in overlapping rows, leaving a narrow border. (about 3 min)
4. Scatter the Taleggio and rosemary over the potatoes. Drizzle with olive oil and sprinkle with flaky salt. (about 2 min)
5. Transfer the parchment and flatbread to the heated baking surface. Bake until the crust is crisp and the potatoes are tender, 12 to 15 minutes. (about 15 min) — 475°F
6. Rest the flatbread for 3 minutes, then cut into pieces and serve hot. (about 3 min)