I’ll never forget the first time I encountered potato pizza. I was in a tiny, tucked-away pizzeria in Rome, a place that buzzed with the chatter of locals, not tourists. Scanning the menu, my eyes landed on pizza con patate. Potatoes… on a pizza? My American sensibilities were baffled. It seemed like a carb-on-carb redundancy, a culinary misstep. But my adventurous friend insisted, and when the pizza arrived, my skepticism evaporated. It was a masterpiece of rustic simplicity. There was no tomato sauce, just a glistening base of olive oil, paper-thin slices of potato arranged like golden petals, kissed with fragrant rosemary, and melted cheese. The crust was shatteringly crisp, the potatoes were creamy and tender with delightfully crispy edges, and the salt and rosemary sang together in perfect harmony. It was a revelation. I came home obsessed, determined to recreate that perfect bite. After many trials, this recipe is the result. It has become a beloved staple in our house, the go-to for a cozy night in, and the dish that always has guests asking, “This is incredible! What’s on it?”
The Ultimate Potato Pizza: Ingredients
Creating an authentic and delicious potato pizza is all about celebrating high-quality, simple ingredients. Each component plays a vital role, from the dough’s chew to the potato’s creamy texture. This recipe is for a pizza bianca, or white pizza, meaning it has no tomato sauce, allowing the delicate flavors of the potato and herbs to shine.
For the Homemade Pizza Dough (for one 12-14 inch pizza):
- Bread Flour or “00” Flour: 2 ½ cups (about 300g), plus more for dusting. “00” flour will give you a classic, chewy Neapolitan-style crust, but bread flour provides excellent structure and chew as well.
- Instant Yeast: 1 teaspoon.
- Fine Sea Salt: 1 teaspoon.
- Lukewarm Water: 1 cup (240ml). The water should feel like a warm bath, around 105-115°F (40-46°C).
- Extra-Virgin Olive Oil: 2 tablespoons.
(Note: You can absolutely substitute 1 pound of high-quality store-bought pizza dough to save time.)
For the Potato Topping:
- Yukon Gold Potatoes: 2 medium (about ¾ pound). It is crucial to use a waxy potato like Yukon Gold. They are creamy and hold their shape when cooked. Starchy potatoes like Russets will turn mealy and fall apart.
- Extra-Virgin Olive Oil: ¼ cup, plus more for drizzling. This is a key flavor component, so use the best quality you can.
- Fresh Rosemary: 2 sprigs. Fresh is essential here; its pine-like aroma and robust flavor are central to the dish.
- Garlic: 2 cloves, very thinly sliced.
- Low-Moisture Mozzarella Cheese: 1 cup, shredded. Low-moisture mozzarella prevents the pizza from becoming watery and ensures a perfect “cheese pull.”
- Parmesan Cheese: ¼ cup, freshly grated. Adds a salty, nutty depth of flavor.
- Coarse Sea Salt or Flaky Salt (like Maldon): For finishing.
- Freshly Ground Black Pepper: To taste.
Step-by-Step Instructions for Perfect Potato Pizza
The magic of this pizza is in the details of the preparation. Following these steps carefully will ensure a crisp crust, perfectly cooked potatoes, and a harmonious blend of flavors.
Part 1: Preparing the Pizza Dough (If Making from Scratch)
- Activate the Yeast (if needed): If using active dry yeast, proof it first in the warm water with a pinch of sugar. If using instant yeast as listed, you can skip this.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, whisk together the flour, instant yeast, and fine sea salt.
- Mix the Dough: Create a well in the center of the dry ingredients. Pour in the lukewarm water and 2 tablespoons of olive oil. Mix on low speed, or with a wooden spoon, until a shaggy dough begins to form.
- Knead the Dough: Increase the mixer speed to medium-low and knead for 7-8 minutes, or transfer the dough to a lightly floured surface and knead by hand for 10-12 minutes. The dough should be smooth, elastic, and pass the “windowpane test” (a small piece can be stretched thin enough to see light through it without tearing).
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Part 2: Preparing the Toppings
- Prep the Potatoes (Crucial Step): The key to perfect potato pizza is paper-thin slices. Use a mandoline slicer set to its thinnest setting (about 1/16th of an inch) to slice the potatoes. Be extremely careful and use the handguard. If you don’t have a mandoline, use your sharpest knife and slice as thinly and uniformly as you possibly can.
- Soak the Potatoes: Place the potato slices in a bowl of cold water immediately after slicing. Let them soak for at least 20-30 minutes. This step removes excess starch, which prevents the potatoes from becoming gummy and helps them crisp up beautifully in the oven.
- Infuse the Olive Oil: While the potatoes soak, strip the leaves from the rosemary sprigs and roughly chop them. In a small bowl, combine the ¼ cup of extra-virgin olive oil, the chopped fresh rosemary, and the thinly sliced garlic. Let this mixture sit to allow the flavors to meld.
- Dry the Potatoes Thoroughly: Drain the potato slices and lay them out in a single layer on a clean kitchen towel or paper towels. Place another towel on top and press firmly to dry them completely. This step is critical; wet potatoes will steam instead of roast and will result in a soggy pizza.
- Toss the Potatoes: Place the thoroughly dried potato slices in a medium bowl. Pour about half of the infused rosemary-garlic oil over them, add a pinch of salt and pepper, and toss gently with your hands to coat every slice evenly.
Part 3: Assembling and Baking the Pizza
- Preheat Your Oven and Stone: At least 45-60 minutes before you plan to bake, place a pizza stone or baking steel on a rack in the upper third of your oven. Preheat the oven to its highest possible temperature, typically 500-550°F (260-290°C). A screaming hot surface is essential for a crisp crust.
- Shape the Dough: Punch down the risen dough and place it on a lightly floured surface. Gently press and stretch the dough into a 12 to 14-inch circle, leaving a slightly thicker rim for the crust. Place the shaped dough on a piece of parchment paper or a pizza peel lightly dusted with cornmeal.
- Build Your Pizza:
- Brush the surface of the dough with the remaining infused rosemary-garlic oil, making sure to get some of the garlic slices and rosemary bits on there.
- Sprinkle the grated Parmesan cheese evenly over the oiled base.
- Arrange the seasoned potato slices in a single, slightly overlapping layer over the cheese, starting from the outside and working your way in to create a spiral or rose pattern.
- Scatter the shredded low-moisture mozzarella cheese over the top of the potatoes.
- Bake to Perfection: Carefully slide the pizza (on the parchment paper, if using) onto the preheated pizza stone or steel. Bake for 10-15 minutes, or until the crust is deeply golden brown, the cheese is bubbly and melted, and the edges of the potatoes are browned and crispy.
- Finish and Rest: Carefully remove the pizza from the oven. Let it rest for a minute or two. Drizzle with a final touch of high-quality extra-virgin olive oil and sprinkle with flaky sea salt. Slice and serve immediately.
Nutrition Facts
- Servings: 4 (2 slices per person)
- Calories per serving: Approximately 600-700 kcal
Disclaimer: The nutritional information provided is an estimate and can vary significantly based on the exact ingredients, dough used, and final pizza size.
Preparation Time
If using Homemade Dough:
- Active Prep Time: 30 minutes
- Inactive Rise Time: 1.5 hours
- Cook Time: 15 minutes
- Total Time: Approximately 2 hours 15 minutes
If using Store-Bought Dough:
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
How to Serve Your Potato Pizza
This pizza is a rustic yet elegant dish. Serving it with the right accompaniments and garnishes elevates it from a simple meal to a memorable experience.
Essential Finishing Touches:
Do not skip these final steps, as they add layers of flavor and texture to the finished pizza.
- A Drizzle of Good Olive Oil: A final, un-cooked drizzle of your best extra-virgin olive oil adds a fresh, peppery bite.
- A Sprinkle of Flaky Sea Salt: This adds a delightful crunch and a burst of clean salinity that makes the potato and rosemary flavors pop.
- Freshly Cracked Black Pepper: A few grinds of black pepper adds a gentle heat.
- Red Pepper Flakes: For those who like a touch of spice, a light dusting of red pepper flakes is a perfect addition.
Perfect Pairings:
- Salads: The ideal companion for this rich pizza is a simple, fresh salad with an acidic dressing to cut through the carbs and fat.
- Arugula Salad: A classic choice. Toss fresh arugula with a simple lemon vinaigrette, shaved Parmesan, and perhaps some toasted pine nuts.
- Simple Mixed Greens: A bowl of mixed greens with cherry tomatoes and a balsamic vinaigrette also works beautifully.
- Wine Pairings:
- Crisp White Wine: A dry, crisp Italian white wine like a Pinot Grigio or Verdicchio is a perfect match. A Sauvignon Blanc also has the acidity to complement the pizza.
- Light Red Wine: If you prefer red, choose something light-bodied with good acidity, like a Barbera.
- Beer Pairings:
- A clean, crisp Pilsner or a light Lager will cleanse the palate between bites without overwhelming the delicate flavors.
Additional Tips for Pizza Perfection
These five insider tips will help you troubleshoot common issues and ensure your potato pizza is as good as any you’d find in Rome.
- A Mandoline is a Game-Changer: While you can slice the potatoes with a knife, a mandoline is the single best tool for achieving the paper-thin, uniform slices required for this recipe. This uniformity ensures that all the potato slices cook at the same rate—becoming tender and creamy in the middle with crispy, frilly edges. If you love this pizza, a mandoline is a worthy investment.
- Don’t Skip the Soak and Dry: The 20-minute soak in cold water is not just for preventing the potatoes from browning. It pulls out a significant amount of surface starch. This is the secret to preventing the potatoes from feeling heavy or gummy on the pizza. Just as important is drying them completely. Water is the enemy of crispiness. Dry potatoes will roast and fry in the hot oven; wet potatoes will steam and turn soggy.
- Harness the Heat: A truly great pizza crust requires intense heat. Preheat your oven with your pizza stone or steel inside for at least 45 minutes, and set it to the absolute highest temperature it can go. This initial blast of heat hits the dough, causing rapid expansion (oven spring) for a light, airy crust, while simultaneously creating a crisp, non-soggy bottom.
- Embrace “Less is More”: It can be tempting to load up your pizza, but this recipe shines in its restraint. Use a single, slightly overlapping layer of potatoes. Don’t drown it in cheese. This is not a “loaded” pizza; it is a delicate balance of crust, oil, potato, and herbs. Overloading it will weigh down the dough and prevent the individual elements from crisping up properly.
- Consider a Pre-Cook for the Toppings: If you are nervous about the potatoes cooking through or if your oven doesn’t get exceptionally hot, you can give the toppings a head start. After tossing the potato slices in the infused oil, you can quickly sauté them in a hot pan for 2-3 minutes. This will par-cook the potatoes and bloom the garlic and rosemary flavor even more, guaranteeing they are tender on the finished pizza.
Frequently Asked Questions (FAQ)
Here are answers to the most common questions about making this unique and delicious pizza.
1. Why is there no tomato sauce on this pizza?
This style of pizza is known as pizza bianca, which translates to “white pizza.” In Italy, pizzas are just as often made without a tomato base as they are with one. The goal of a pizza bianca is to showcase the quality and flavor of the other toppings—in this case, the creamy potatoes, aromatic rosemary, and rich olive oil—without the acidity of tomatoes getting in the way.
2. Can I add meat to this pizza?
Absolutely! While it’s a fantastic vegetarian dish, it also pairs beautifully with certain meats. For a classic Italian combination, add thinly sliced pancetta or crumbled, pre-cooked Italian sausage. The salty, savory pork is a perfect counterpoint to the creamy potatoes. Prosciutto is also a wonderful addition, but it should be draped over the pizza after it comes out of the oven to preserve its delicate texture.
3. What other cheeses can I use?
While mozzarella and Parmesan are classic, you can certainly experiment. Fontina cheese is an excellent choice as it melts beautifully and has a wonderful nutty flavor. A little bit of crumbled Gorgonzola or another blue cheese can add a sharp, funky tang that pairs amazingly with the potatoes. Smoked provolone can also add a delicious, subtle smokiness.
4. My crust is always soggy in the middle. How do I fix it?
A soggy crust is usually caused by three things: an oven that isn’t hot enough, not using a preheated pizza stone/steel, or toppings that are too wet. Ensure your oven and stone are fully preheated for at least 45 minutes at the highest temperature. Make sure your potato slices are bone-dry before assembling the pizza. Finally, practice restraint with your toppings—a lighter load allows the heat to penetrate the dough more effectively.
5. Can I use a different kind of potato, like Russet or red potatoes?
It is highly recommended to stick with waxy potatoes like Yukon Golds. Russet potatoes are very high in starch and will become mealy and fall apart when sliced thin and baked, resulting in a dry, pasty texture rather than creamy slices. Red potatoes are also waxy and can work in a pinch, but Yukon Golds have a superior buttery flavor and golden color that makes them the ideal choice for this specific recipe.

Potato Pizza recipe
Ingredients
For the Homemade Pizza Dough (for one 12-14 inch pizza):
-
Bread Flour or “00” Flour: 2 ½ cups (about 300g), plus more for dusting. “00” flour will give you a classic, chewy Neapolitan-style crust, but bread flour provides excellent structure and chew as well.
-
Instant Yeast: 1 teaspoon.
-
Fine Sea Salt: 1 teaspoon.
-
Lukewarm Water: 1 cup (240ml). The water should feel like a warm bath, around 105-115°F (40-46°C).
-
Extra-Virgin Olive Oil: 2 tablespoons.
(Note: You can absolutely substitute 1 pound of high-quality store-bought pizza dough to save time.)
For the Potato Topping:
-
Yukon Gold Potatoes: 2 medium (about ¾ pound). It is crucial to use a waxy potato like Yukon Gold. They are creamy and hold their shape when cooked. Starchy potatoes like Russets will turn mealy and fall apart.
-
Extra-Virgin Olive Oil: ¼ cup, plus more for drizzling. This is a key flavor component, so use the best quality you can.
-
Fresh Rosemary: 2 sprigs. Fresh is essential here; its pine-like aroma and robust flavor are central to the dish.
-
Garlic: 2 cloves, very thinly sliced.
-
Low-Moisture Mozzarella Cheese: 1 cup, shredded. Low-moisture mozzarella prevents the pizza from becoming watery and ensures a perfect “cheese pull.”
-
Parmesan Cheese: ¼ cup, freshly grated. Adds a salty, nutty depth of flavor.
-
Coarse Sea Salt or Flaky Salt (like Maldon): For finishing.
-
Freshly Ground Black Pepper: To taste.
Instructions
Part 1: Preparing the Pizza Dough (If Making from Scratch)
-
Activate the Yeast (if needed): If using active dry yeast, proof it first in the warm water with a pinch of sugar. If using instant yeast as listed, you can skip this.
-
Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, whisk together the flour, instant yeast, and fine sea salt.
-
Mix the Dough: Create a well in the center of the dry ingredients. Pour in the lukewarm water and 2 tablespoons of olive oil. Mix on low speed, or with a wooden spoon, until a shaggy dough begins to form.
-
Knead the Dough: Increase the mixer speed to medium-low and knead for 7-8 minutes, or transfer the dough to a lightly floured surface and knead by hand for 10-12 minutes. The dough should be smooth, elastic, and pass the “windowpane test” (a small piece can be stretched thin enough to see light through it without tearing).
-
First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Part 2: Preparing the Toppings
-
Prep the Potatoes (Crucial Step): The key to perfect potato pizza is paper-thin slices. Use a mandoline slicer set to its thinnest setting (about 1/16th of an inch) to slice the potatoes. Be extremely careful and use the handguard. If you don’t have a mandoline, use your sharpest knife and slice as thinly and uniformly as you possibly can.
-
Soak the Potatoes: Place the potato slices in a bowl of cold water immediately after slicing. Let them soak for at least 20-30 minutes. This step removes excess starch, which prevents the potatoes from becoming gummy and helps them crisp up beautifully in the oven.
-
Infuse the Olive Oil: While the potatoes soak, strip the leaves from the rosemary sprigs and roughly chop them. In a small bowl, combine the ¼ cup of extra-virgin olive oil, the chopped fresh rosemary, and the thinly sliced garlic. Let this mixture sit to allow the flavors to meld.
-
Dry the Potatoes Thoroughly: Drain the potato slices and lay them out in a single layer on a clean kitchen towel or paper towels. Place another towel on top and press firmly to dry them completely. This step is critical; wet potatoes will steam instead of roast and will result in a soggy pizza.
-
Toss the Potatoes: Place the thoroughly dried potato slices in a medium bowl. Pour about half of the infused rosemary-garlic oil over them, add a pinch of salt and pepper, and toss gently with your hands to coat every slice evenly.
Part 3: Assembling and Baking the Pizza
-
Preheat Your Oven and Stone: At least 45-60 minutes before you plan to bake, place a pizza stone or baking steel on a rack in the upper third of your oven. Preheat the oven to its highest possible temperature, typically 500-550°F (260-290°C). A screaming hot surface is essential for a crisp crust.
-
Shape the Dough: Punch down the risen dough and place it on a lightly floured surface. Gently press and stretch the dough into a 12 to 14-inch circle, leaving a slightly thicker rim for the crust. Place the shaped dough on a piece of parchment paper or a pizza peel lightly dusted with cornmeal.
-
Build Your Pizza:
-
Brush the surface of the dough with the remaining infused rosemary-garlic oil, making sure to get some of the garlic slices and rosemary bits on there.
-
Sprinkle the grated Parmesan cheese evenly over the oiled base.
-
Arrange the seasoned potato slices in a single, slightly overlapping layer over the cheese, starting from the outside and working your way in to create a spiral or rose pattern.
-
Scatter the shredded low-moisture mozzarella cheese over the top of the potatoes.
-
-
Bake to Perfection: Carefully slide the pizza (on the parchment paper, if using) onto the preheated pizza stone or steel. Bake for 10-15 minutes, or until the crust is deeply golden brown, the cheese is bubbly and melted, and the edges of the potatoes are browned and crispy.
-
Finish and Rest: Carefully remove the pizza from the oven. Let it rest for a minute or two. Drizzle with a final touch of high-quality extra-virgin olive oil and sprinkle with flaky sea salt. Slice and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 600-700 kcal