The Best Potato Pizza Recipe
Table of Contents
Table of Contents
If you love potatoes and you love pizza, then this is definitely a recipe that you should try out for yourself. These two fan-favorites combine and form what is known as the amazing potato pizza and after tasting it you will kick yourself for not trying it sooner.
This pizza dough is soft, and chewy, and gives you a wonderfully crispy crust, while the potato slices on top give a delicious new level of flavor and texture, which means that pretty quickly, this simple potato pizza will become your favorite.
This potato pizza can be created with either homemade pizza dough or store-bought dough, but homemade is always better so don’t pass up on the opportunity to give yourself a challenge!
There are a variety of different potatoes that could work for this recipe. Any waxy potato will work perfectly for this potato pizza but you must be sure to slice them thin enough and soak them in cold water before you use them.
The soaking helps to get rid of excess starch and trap moisture inside the potato. This will ensure that they do not brown in the oven as fast and cook evenly.
Authentic Italian potato pizza recipe
This recipe for an authentic Italian potato pizza will blow you away every time that you make it. It is straight forward and simple and gets topped with potato slices that have been evenly coated in olive oil which means that they bake to perfection and taste absolutely amazing every time.
You will want to make potato pizza for every meal and no one would blame you, especially once you taste the crispy base with the thinly sliced potato, fresh rosemary, and shredded mozzarella cheese on top, but don’t be afraid to add your own touch to it!
Cooking and Preparation Times
- Cooking time: 15-20 min per pizza
- Prep time: 3-4 hours
- Mixing the dough: 15 min
- Rising of the dough: 2-3 hours
- Preparing the potatoes: 10 min
- Final preparation for baking: 15-30 min
- 300g lukewarm water (not boiling, you must be able to touch it without burning)
- 5g instant yeast
- 5g white sugar
- 11g salt
- 28g extra-virgin olive oil (for dough)
- 40g extra-virgin olive oil (extra for when the dough is rising)
- 340g bread flour (for dough)
- 200g bread flour (extra if the dough is too wet and to flour your working surface with)
Measure out all your ingredients beforehand using a scale to ensure accuracy.
Combine the lukewarm water with the yeast and the sugar and cover the bowl with plastic wrap. Allow the yeast to activate for 5-7 min or until the mixture is active and has started foaming.
In a stand mixer, add the salt to the bottom of a medium-sized bowl, add the flour on top of that, and then add the olive oil as well as the yeast mixture.
On medium speed, mix the dough with the dough hook attachment for around 5 min until it starts to pull away from the sides of the bowl and is no longer sticking to your hands (add in some of the extra flour a little bit at a time if the mixture is too wet after everything has combined).
In a large bowl, add some of the extra olive oil and spread it around until the inside of the bowl is evenly coated.
Add the dough to the bowl and cover it with a damp cloth. Allow the dough to rise for 1-2 hours in a warm place or until has doubled in size.
Switch on the oven halfway through the proofing process to 250-260 degrees C (480-500 degrees F) to ensure that your oven temperature is where it needs to be when your dough is ready to bake.
As soon as the dough is done proofing, spread some flour on a clean, dry surface and place the dough onto the lightly floured surface (do not add too much flour to the surface as it will make the dough very dry). Divide the dough into balls depending on how big you want your pizza bases to be.
Cover the dough balls that are not being used lightly with a damp cloth or pieces of plastic wrap.
Pizza dough that has proofed
Washed, unpeeled potatoes, sliced thinly (You can use a mandoline slicer or a knife)
Shredded mozzarella cheese
Extra-virgin olive oil
Fresh rosemary leaves, chopped
Fresh garlic, chopped
After your potatoes have been sliced, soak them in some cold water for around 15 min and be sure to pat them dry afterward.
In a bowl, combine your thinly sliced potatoes with enough olive oil to evenly coat all the slices and add in salt, rosemary, and garlic, and mix everything together until everything is evenly distributed (be gentle while doing this otherwise you will break your potato slices).
Put the baking sheet, pizza stone, or pizza pan in the oven to heat up so that it is ready for when you need to bake your pizza.
Start stretching out your dough by starting in the middle and pushing it to the outside, you can use either a rolling pin or use your hands, and keep turning it over every now and then. Keep adding small amounts of flour to the surface to prevent your base from sticking and tearing.
When your pizza dough is evenly rolled out to where it is thin but not so thin that you can’t comfortably pick it up, you will place your rolled-out dough on the baking sheet, pizza stone, or pizza pan (add a small amount of flour or olive oil before placing the pizza base on to prevent it from sticking) and par-bake the base for 5-10 minutes (the base should be able to keep its shape when moved and the top should be dry but not crispy and not browned).
After the pizza base has been par-baked, you can add your potato mixture in a scalloped pattern along with some additional olive oil, add some cheese on top, and bake your pizza for an additional 7-10 minutes until the base is golden brown, the cheese has melted, and the potatoes have become soft.
You can use a pizza peel to make it easier to remove the hot pizza after it has baked but keep in mind that when using a pizza peel, you should be careful not to scratch the surface of your baking sheet, pizza stone, or pizza pan.
You need to ensure that the potatoes are sliced, soaked, and coated before the pizza dough is done proofing otherwise your dough could over-proof and it will compromise the taste and texture of your potato pizza.
You are also able to make this pizza dough ahead of time. After you have mixed it, place it into the fridge to proof overnight and it will be ready the next day to use. Remember to take it out of the fridge at least 1 hour before you need to use it.
If you want to replace your shredded mozzarella with fresh mozzarella, be sure to drain it at least 15 min before you need to use it. You will then tear it up into smaller pieces instead of grating it, and don’t add too much otherwise your pizza crust will become soggy after it has baked.
This potato pizza is already delicious by itself but don’t let that stop you from adding a little something extra to make it even better.
If you want to add a sauce to your pizza you can add tomato sauce, a white pizza sauce such as bechamel, pesto, or even whipped ricotta cheese for something more creamy.
Another addition to this delicious potato pizza is the seasoning that you can add to your sliced potatoes. If you do not want to use crushed garlic in your mixture you can use garlic powder instead, and you can even add more fresh herbs such as fresh thyme or even just Italian seasoning.
You can also add additional toppings on top of your potato pizza such as caramelized onions, which will add some sweetness as well as some additional texture to your potato pizza. You can also add green onions for some crunch as well as some freshness.
Another fabulous addition to this potato pizza is something creamy on top such as sour cream or crème fraiche. This will only be added after you pizza has come out of the oven and has cooled down for a few minutes. This will give a lovely contrast between the warm pizza and the cool dairy and provide some freshness.
This potato pizza will without a doubt become one of your favorite recipes to make for yourself and for your family. This pizza dough recipe is also fully customizable so you can add whatever toppings that you want as well as any sauce.
If you are looking to try out even more fun and delicious pizza recipes then be sure to take a look at this Detroit-style pizza recipe. This is the perfect recipe for a quick midweek meal or for Saturday movie night!
Disclaimer: Note that the food images displayed on this website are for illustrative purposes only. They are not indicative of the actual dishes or presentations you should expect during the classes. We strive to provide the best culinary experience, but the appearance of dishes may vary. Always refer to class descriptions and details for accurate information on what to expect.
Frequent Asked Questions
It is better to leave the potatoes uncooked when you use them for potato pizza. If you cook them before baking them together with your pizza, they will become dried out when they are put in the oven.
By leaving them uncooked, they cook soft in the oven and obtain a crispy edge without getting dried out and becoming chewy.
When you are cutting your potatoes for potato pizza it is best to cut them into thin slices no thicker than 2mm. This will ensure that the potatoes cook evenly and are not raw when the pizza is done cooking. You can use either a mandoline slicer or a very sharp knife.
Yes, you can absolutely make a pizza dough containing potato. Recipes will vary but generally, you will take soft-boiled potato, combine that with flour, baking powder, potato starch, seasoning, and some form of liquid, and use that as your pizza dough.
Potato pizza originated in Puglia, in southern Italy, and is known as Pizza con Patate. It is also very popular in Rome, and there are even regional variations that include sauce or cheese.
Peeling your potato is completely up to you and some people peel them but some don’t for various reasons. By not peeling your potato the slices hold together better when they get baked, They get crispy around the edges, and look more aesthetic, but whether you peel them or not won’t have an effect on the taste of your pizza.
Yes, you can definitely use butter too coat your potatoes after they have been sliced. Your pizza will have a slightly richer taste and the butter will saturate the potatoes adding even more flavor, but it is still a good idea to add some oil to the mixture to keep the butter from burning.