New Potato Pizza

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • 1 New Potato, thinly sliced
  • 1 Tbsp. Olive Oil
  • 1 tsp. White Wine Vinegar
  • Salt and Pepper, to taste
  • 4 Stalks Asparagus, steamed
  • 2-3 Purple Pearl Onions, thinly sliced
  • 2 oz. Chevre
  • ½ C. Arugula
  • 1 Loaf Canyon Bakehouse Rosemary & Thyme Focaccia Bread


  1. Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
  2. Place the focaccia on the parchment. Arrange the sliced potato, pearl onion and asparagus on top.
  3. In a small bowl, whisk together the olive oil and vinegar. Brush the vegetables with the mixture and sprinkle with salt and pepper.
  4. Bake for 12-15 minutes until the potato slices are tender. Allow to cool slightly.
  5. To serve, garnish the pizza with chevre and arugula.