This simple and gluten-free crisp "bread" uses Tillamook mozzarella to mimic a classic new potato pizza, but with none of the crust. Tillamook mozzarella melts perfectly into a crispy base, and is topped with new potatoes, honey, onion and rosemary to make a salty-sweet appetizer that is nearly addictive.
Set a rack to the center of the oven and preheat the oven to 375°F.
Add the sliced potato to a bowl of cool water. Let this soak for 20 minutes, then evenly spread the slices out on a dish towel. Pat the potatoes dry and set aside.
Tip: Make sure your potato slices are as thin as possible for even cooking!
Line a 9-inch cake or tart tin with parchment paper. Thinly slice the mozzarella and layer it on the parchment paper. Bake for 10 minutes or until the cheese has melted enough to cover the entire bottom of the pan.
Remove the tart tin from the oven and top the cheese with the shaved onion. Top the onion with the rosemary and a few cracks of black pepper. Drizzle with honey and layer the dried potato slices on top.
Tip: No dried rosemary? No problem! Dried thyme, oregano or sage would also be wonderful in this recipe.
Tip: Not a fan of sweet? You can skip the honey and keep this dish fully savory.
Drizzle the potato slices with olive oil, then season with a pinch of salt and a few more cracks of black pepper.
Bake the tin for 30-40 minutes, or until the cheese is melted and browning at the edges. Let cool for 5-10 minutes before slicing.
If you want to make this into fun, serve-able single-portions, you can layer the same recipe in a 16-cup muffin tin.
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Tillamook Whole Milk Mozzarella
Meet the chef
Justine Doiron
Chef Justine Doiron is a celebrated home cook and content creator known for her innovative approach to food. Combining simple ingredients with creative techniques, Justine crafts flavorful dishes that feel special without being complicated. Her recipes often emphasize fresh, seasonal ingredients, making cooking at home both enjoyable and achievable for busy folks and families.
