Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho® Potatoes
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
14 mins
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Total Time
29 mins
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Servings
6
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Calories
353 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho® Potatoes
Description
The recipe starts by preparing the pizza dough which is spread across the pan and lightly coated with olive oil. Thinly sliced, unpeeled yellow Idaho® potatoes are tossed with additional olive oil and salt to ensure even cooking and seasoning. These potato slices are carefully layered over the dough, overlapping slightly to cover the surface entirely. Optional rosemary and a sparse addition of mozzarella can add aromatic and creamy elements.
Baking at a high temperature, preferably around 500˚F without convection, allows the potatoes to cook evenly, developing a subtle crispness and golden edges while the dough becomes firm but tender. The natural starch of the potatoes provides a pleasant body and texture contrast with the olive oil's richness.
Potato pizza is traditionally baked in rectangular pans but can be shaped as desired. Unlike standard pizzas, leaving the edges bare is optional. This unique style offers a departure from tomato-based toppings, emphasizing the simple but satisfying combination of potatoes, oil, and seasonings.
Ingredients
- 1 lb pizza dough store-bought or printable recipe card below
- 5 yellow potatoes medium sized, enough to cover the pizza, Idaho®
- 5 Tbsp extra virgin olive oil good quality
- 1 ½ tsp kosher salt more or less to taste, or sea salt
- ⅛ tsp black pepper freshly ground, to taste (optional)
- 1 prig rosemary optional, fresh
- 8 oz mozzarella cheese optional
Instructions
- Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
- Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
- Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
- Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
- Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
- Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn’t add cheese).
- Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered.
- Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
- Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
- Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown.
- If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it’s best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don’t have to worry about the crust burning while you crisp the potatoes.)
- Remove from the oven and cut into slices and serve hot, warm or cold.
- This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
Notes
- Going edge to edge with potato slices is recommended to avoid the pizza looking like just potato slices.
- Potato pizzas are commonly baked in rectangular pans but any shape can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 353kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 30mg | 10% |
| Sodium | 829mg | 35% |
| Potassium | 777mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 35mg | 39% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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