Inspired by a traditional Italian dish, this potato pizza is as tasty as it is easy to make: just thinly sliced potatoes, olive oil, fresh rosemary, and Parmigiano-Reggiano. Simply omit the cheese or use vegan shredded cheese to make this dish suitable for vegans.
Effectiveness of this Recipe
Hold on a moment. What the… potatoes?! Isn’t that a lot of carbohydrates? Since we’ve all been taught that eating too many carbohydrates is unhealthy for us, the idea may seem foreign to you. This is one of the most pleasantly surprise dishes I’ve cooked, since potatoes are a common topping on Roman pizza. It’s a pleasure I didn’t know I was missing until I bit into a piece of pizza covered with delicate potatoes that had been well seasoned.
The quality of the ingredients is especially important when cooking with few of them. Pick an olive oil that appeals to your sense of taste, potatoes with a buttery yellow or golden flesh that were cultivated locally or organically, and the freshest rosemary you can locate.
This is a perfect opportunity to get out your expensive flavored olive oil. Spend the extra money on a tiny chunk of imported Italian Parmigiano-Reggiano cheese if you’re going to add cheese, which I strongly suggest unless you’re vegan or avoiding dairy. (Or, you could just go to your go-to cheese store and get some locally produced hard cheese to pair with your spuds.)
Recipe for Potato Pizza
The potatoes should be sliced and then soaked. Make paper-thin slices of potatoes using a mandoline slicer* or the big slicer side of a box grater. Soak the potatoes for 30 minutes to an hour in a dish of salt water. The potatoes benefit from the soaking process by becoming more tender before they go into the oven.
After the potatoes have soaked, rinse them well and put them in a bowl with some minced onion, fresh rosemary, salt, and pepper. Then, pour the potato mixture evenly over the stretched or rolled out pizza crust.
After the pizza has baked until the bottom crust is equally browned and the potatoes are soft, remove it from the oven and sprinkle with fresh rosemary leaves, a drizzle of olive oil, and grated Parmigiano-Reggiano cheese (if using). If you prefer things on the spicy side, sprinkle some hot sauce over your slice.
Rosemary and Potato Pizza, a Classic
This pizza takes its inspiration from a traditional Italian dish and has potato slices, olive oil, fresh rosemary, and Parmigiano-Reggiano cheese. If you exclude the cheese, this pizza becomes a delicious vegan option.
Equipment
- Box grater or mandoline
- Optional rolling pin
- A heavy baking stone or a large, rimmed metal baking sheet
- Pizza stone (not required)
Ingredients
- Three cups of warm water
- Four Tablespoons of Kosher Salt
- 1-1.5 ounces of medium-sized to tiny gold potatoes
- Extra-virgin olive oil, at least 2 tablespoons and more for drizzling
- Cracked black pepper
- 12 cup of finely chopped white onion
- 1 teaspoon of dried rosemary, diced, plus a few entire leaves for decoration
- 1 (14-16 oz.) sphere of pizza dough (such as 1-Hour Dough, Overnight Dough, Neapolitan Style Dough, or Sourdough Pizza Dough).
- Shredded Parmesan cheese, about 3 tablespoons (optional).
Instructions
- Whisk the water and salt together in a large basin until the salt is dissolved.
- Slice the potatoes very thinly using a mandoline or the slicing side of a box grater. Scoop the sliced potatoes and soak them in the salted water in the bowl. Leave it to soak for at least half an hour.
- Put in a preheated 500 degree oven. Before preheating the oven, put the baking stone or steel in the lowest third of the oven.
- The potatoes should be drained in a colander and dried with paper towels or a clean kitchen towel after the soaking process is complete.
- Slice the potatoes and put them in a big basin. Mix in the minced onion, black pepper, a generous amount of salt, and chopped rosemary with the 2 tablespoons of olive oil. Toss everything together lightly with your hands so that the potatoes are evenly covered and the salt and onion are dispersed throughout.
- Flatten the pizza dough into a 12- to 14-inch circle (or a 10- by 14-inch rectangle for a traditional Roman-style pizza) using your hands or a rolling pin. Place the dough on a baking sheet greased with oil or a pizza peel dusted with flour (if using a baking stone or steel).
- Arrange the potato slices in a single layer on top of the dough, pushing them out to the edges. Add a few more grinds of black pepper and a little more of salt.
- When the bottom crust is equally toasted and the potatoes are soft and starting to brown in areas, move the pizza to the oven and bake for another 10 to 15 minutes.
- Get out of the oven and get the pizza. Sprinkle with salt & pepper and entire rosemary leaves, then drizzle with olive oil. Add finely grated Parmigiano-Reggiano cheese (optional) as a final touch. Serve cold, sliced.
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