Mediterranean Cheesy Potato Flatbread
This Mediterranean-inspired flatbread brings together creamy potatoes, fragrant rosemary, garlic, and gooey cheese layered over golden, crispy dough. It’s rustic, hearty, and perfect as an appetizer, side dish, or even the main star of a casual dinner. The thinly sliced potatoes bake into the dough, creating a savory and cheesy bite with every slice.
Time: 1 hour 15 minutes (including dough prep if homemade, less if using store-bought)
Ingredients
For the Dough (if making from scratch):
2 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 tsp salt
1 tsp sugar
¾ cup warm water (110°F / 45°C)
2 tbsp olive oil
(or use store-bought pizza dough to save time)
For the Topping:
2–3 medium Yukon Gold or Russet potatoes, very thinly sliced
1 ½ cups shredded mozzarella (or a blend with provolone/fontina)
½ cup grated Parmesan cheese
2–3 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
Salt and freshly ground black pepper, to taste
Optional Additions:
Cherry tomatoes (halved)
Cooked crumbled bacon
Sliced green onions
Pizza sauce or pesto as a base
Extra vegetables (like caramelized onions, zucchini, or peppers)
Instructions
Prepare the Dough:
If using homemade dough, mix warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
Stir in flour, salt, and olive oil. Knead until smooth (about 6–8 minutes). Place in a greased bowl, cover, and let rise for 1 hour until doubled.
If using store-bought, bring the dough to room temperature for 30 minutes before rolling.
Preheat Oven:
Preheat to 450°F (230°C). Place a pizza stone or baking sheet inside to heat up.
Prep the Potatoes:
Thinly slice potatoes (use a mandoline if available). Place slices in a bowl of cold salted water for 10 minutes to remove excess starch. Drain and pat dry with a towel.
Assemble Flatbread:
Roll out dough on a floured surface into a rustic rectangle or circle. Transfer to parchment paper.
Brush dough lightly with olive oil. Sprinkle garlic evenly.
Layer potato slices over the dough, slightly overlapping. Season with salt, black pepper, and rosemary.
Top with mozzarella and Parmesan cheese. Add optional toppings if desired.
Bake:
Carefully transfer flatbread (with parchment) to the hot stone or baking sheet. Bake 15–20 minutes until the crust is golden and crisp, and cheese is bubbling.
Serve:
Drizzle lightly with olive oil before slicing. Garnish with extra rosemary or green onions if desired. Serve warm.
Tips
Thin potatoes are key: Use a mandoline for even, paper-thin slices so the potatoes cook through without making the crust soggy.
Pre-soak potatoes: Soaking in salted water for 10 minutes removes excess starch and helps them bake up tender and slightly crisp.
Cheese balance: Combine melty mozzarella with sharper cheeses like Parmesan or pecorino for depth of flavor.
Crispier crust: Preheat your baking sheet or pizza stone before baking to achieve a crisp, golden base.
Rustic finish: Brush the baked flatbread with a little extra olive oil or garlic oil for shine and added flavor.
Variations
Mediterranean Herbs: Add thyme, oregano, or fresh basil along with rosemary for extra aroma.
Cheese Lovers: Swap mozzarella with provolone, fontina, or goat cheese for tanginess.
Vegetable Twist: Top with caramelized onions, zucchini slices, or roasted peppers for color and variety.
With Sauce: Spread a thin layer of pizza sauce, tomato paste, or pesto before adding toppings.
Meaty Option: Add cooked pancetta, crispy bacon, or thin slices of prosciutto for a heartier flatbread.
Mini Flatbreads: Divide the dough into smaller portions to make individual flatbreads for parties or appetizers.
Q&A
Q: Can I use store-bought pizza dough?
A: Yes, store-bought dough works great for a quick version. If you want more flavor, let it rest at room temperature for 30 minutes before rolling.
Q: Do I need to cook the potatoes first?
A: Not if you slice them very thinly (mandoline recommended). If your slices are thicker, you can parboil them for 3–4 minutes before topping.
Q: What’s the best cheese combination?
A: Mozzarella for meltiness and Parmesan for sharpness are classic. Add goat cheese or fontina for more depth.
Q: Can I make this flatbread ahead of time?
A: You can prep the dough and toppings ahead, but assemble and bake just before serving for the best texture. Reheat leftovers in the oven to keep the crust crisp.
Q: Is this dish kid-friendly?
A: Absolutely. Kids love the cheesy, potato topping. You can leave out herbs like rosemary if they prefer simpler flavors.
Nutrition Facts
(per serving, based on 6 servings)
Calories: ~310
Protein: 11g
Carbohydrates: 38g
Fat: 14g
Fiber: 3g
Sugar: 2g
Sodium: ~430mg
(Values may vary depending on dough, cheese types, and optional toppings.)
Conclusion
Mediterranean Cheesy Potato Flatbread is a cozy, rustic dish that brings together creamy cheese, tender golden potatoes, and fragrant herbs on a crisp base. It’s versatile enough to serve as a main with salad, as a side with soup, or sliced into smaller pieces for appetizers. Whether you keep it simple with potatoes and rosemary or dress it up with extra toppings, it’s a satisfying, shareable flatbread that’s easy to love.