Potato and Rosemary Flatbread

Potato and Rosemary Flatbread
A Sprinkle of This and That recipe


2 lbs red boiling potatoes

2 Tbsp olive oil

4 Tbsp minced garlic

1/2 tsp sea salt

3 tsp chopped fresh rosemary

1/4 tsp black pepper

2 cups water packed fresh mozzerella, sliced

2 large flatbreads

Preheat oven to 400 degrees.  Thinly slice potatoes about 1/8 to 1/4 inch thick.  Then toss with olive oil, garlic, salt, 2 tsp. rosemary and pepper in a large bowl until lightly coated.  Spread potatoes in 1 layer on a lightly oiled baking sheet.  Bake until tender for about 20-25 minutes.  Cool.

Lightly brush flatbreads with olive oil.  Place potato slices on top of the flatbread.  Add slices of fresh mozzerella.  Sprinkle 1 tsp of chopped rosemary over both flatbreads.

Bake about 10-15 minutes or until cheese has browned slightly.