Sometimes I get lucky and produce a hit. This flatbread…it was a hit for sure. I needed to come up with something that I could take to a party. It needed to be savory and it needed to taste ok if it got to be room temperature or cold.

Solution: Rosemary Potato Flatbread. Which was gone approximately 16 minutes after arriving at the party. A definite measure of success.

It has all of five ingredients, some of which you probably already have laying around. Also amazing: there is ZERO measuring in this recipe. Go wild!

Refrigerated pizza crust, olive oil, parmesan cheese, rosemary, and one large white potato. Preheat your oven to 400 degrees F.

Slice the potatoes up really thin. If you don’t have a mandoline yet, get one. It will change your life.

Spread the dough out on a large rectangular baking sheet (lightly sprayed with cooking spray). Brush the dough with a generous amount of olive oil. Sprinkle rosemary leaves across the oiled dough.

Place the potatoes all over the dough, in whatever pattern you like. I personally chose careful, straight lines (likely influenced by my cautious personality, but that’s neither here nor there). Sprinkle parmesan cheese over the flatbread.

Bake flatbread for about 15 minutes or until everything is a lovely golden brown color.

Make sure you eat a piece or two before sharing, because that is all of this flatbread you will see, my friend.