If you have a passion for simple yet stunning dishes that burst with flavor, you are going to absolutely adore this Classic Potato Pizza with Fresh Rosemary Recipe. It’s a brilliant way to elevate humble potatoes into a gourmet delight, wrapped in a crisp, golden crust and kissed with aromatic rosemary. This pizza is not only visually gorgeous but also offers a perfect harmony of creamy potatoes, fragrant herbs, and a little zing from onions and cheese, making every bite a comforting, satisfying experience.
Ingredients You’ll Need
For this recipe, you only need a handful of fresh, basic ingredients that come together beautifully to create incredible textures and flavors. Each component plays a crucial role in delivering a pizza that is crispy, tender, and fragrant.
- Lukewarm water: Perfect for dissolving salt and soaking the potatoes to get them just right.
- Kosher salt: Essential for seasoning and enhancing the natural flavors of the potatoes and dough.
- Small to medium gold potatoes: Their tender texture and subtle sweetness make the perfect pizza topping.
- Extra-virgin olive oil: Adds richness and helps crisp the potatoes beautifully.
- Freshly ground black pepper: Gives a hint of heat and depth in every bite.
- Yellow onion (minced): Adds a mild, savory sweetness that complements the potatoes perfectly.
- Chopped fresh rosemary: This herb is the star here, infusing the pizza with its unmistakable piney aroma and flavor.
- Pizza dough: The foundation of the whole dish, delivering a tender yet crispy base.
- Parmigiano-Reggiano cheese (optional): Adds a salty, nutty finish to the pizza, enhancing its complexity.
How to Make Classic Potato Pizza with Fresh Rosemary Recipe
Step 1: Prepare the brine for the potatoes
Start by whisking together lukewarm water and kosher salt in a large bowl until the salt completely dissolves. This simple brine will gently season the potatoes and help soften them, paving the way for the perfect texture on the pizza.
Step 2: Slice and soak the potatoes
Using a mandoline slicer or the slicing side of a box grater, slice the potatoes paper-thin. Place them in the salted water brine, pressing them down until fully submerged. Soak for one hour to soften the potatoes and remove excess starch, which keeps them tender and light after baking.
Step 3: Blanch the potatoes (optional shortcut)
If you’re short on time, blanch the slices instead by boiling salted water, adding the potatoes for just 10 seconds, then draining immediately. This step also ensures a tender bite without waiting for the hour-long soak.
Step 4: Preheat the oven
Get your oven roaring hot by preheating it to 500°F. If you’re using a baking stone or steel, pop it in now so it can reach the perfect temperature, which makes your pizza crust irresistibly crisp and bubbly.
Step 5: Dry the potatoes
Once soaked or blanched, pat the potato slices dry on a paper towel-lined surface. Removing excess moisture is key to getting those delicate potato pieces beautifully caramelized and crispy on the pizza.
Step 6: Toss potatoes with seasonings
In a large bowl, gently combine the potatoes with olive oil, minced onion, fresh rosemary, salt, and black pepper. This step infuses the slices evenly with flavor and ensures every bite bursts with herbaceous aroma and balanced seasoning.
Step 7: Stretch or roll out the dough
Form your pizza base by stretching or rolling out the dough to a 12- to 14-inch round (or a rectangle if you prefer Roman style). Transfer it to an oiled baking sheet or pizza peel to be ready for toppings.
Step 8: Top the dough with potatoes
Prick the dough all over with a fork to prevent large bubbles while baking. Arrange the seasoned potato slices in a single layer all the way to the edges. Sprinkle a bit more salt and pepper on top to keep that flavor punch consistent.
Step 9: Bake to perfection
Slide your potato pizza into the oven and bake for 15 to 20 minutes, until the crust achieves a beautiful golden brown and the potatoes are tender with slightly browned edges. This high heat baking is what gives this pizza its wonderfully crisp yet tender character.
Step 10: Finish and enjoy your creation
Remove the pizza from the oven and finish it with a drizzle of olive oil, a pinch of salt, whole fresh rosemary leaves for a burst of fragrance, and Parmigiano-Reggiano cheese if you like. Slice it up and watch it disappear!
How to Serve Classic Potato Pizza with Fresh Rosemary Recipe
Garnishes
Fresh whole rosemary leaves scattered on top right after baking brighten the pizza with an exhilarating aroma and a hint of piney freshness. A drizzle of extra virgin olive oil adds a luscious silkiness that ties all the flavors together.
Side Dishes
This pizza pairs beautifully with a crisp green salad tossed in lemon vinaigrette or even a bowl of tangy pickled vegetables to cut through the richness. Roasted garlic or a light soup can also make your meal feel extra special without stealing the spotlight.
Creative Ways to Present
Try serving this pizza as an elegant appetizer by cutting it into small squares garnished with microgreens. For a rustic touch, present it on a wooden board with small dipping bowls of herbal olive oil and spicy chili flakes to customize each bite.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Classic Potato Pizza with Fresh Rosemary Recipe tightly in plastic wrap or store in an airtight container to keep it fresh. It will keep well in the refrigerator for up to 2 days while maintaining most of its delightful flavors.
Freezing
If you want to save it for longer, freeze leftover slices wrapped tightly in foil and placed in freezer bags. Frozen pizza stays good for up to one month and can be reheated while retaining good texture and flavor.
Reheating
Reheat leftover pizza in a hot oven or toaster oven, ideally on a baking sheet or stone to revive the crisp crust and warm the potatoes through evenly without making it soggy, preserving that fresh-from-the-oven goodness.
FAQs
Can I use other types of potatoes for this recipe?
Yes, but gold potatoes are ideal because of their creamy texture and natural sweetness. Russets could work but may be starchier and result in a different texture.
Is fresh rosemary necessary or can I use dried?
Fresh rosemary is best here because it provides vibrant flavor and aroma. If you only have dried, use about half the amount, but fresh is highly recommended.
Can I make the dough from scratch?
Absolutely! Fresh homemade dough enhances the experience, but store-bought dough works perfectly well if you’re short on time.
What if I don’t have a mandoline slicer?
You can use a very sharp knife to slice the potatoes as thinly as possible, though a mandoline ensures uniform thinness and even cooking.
Can I add cheese other than Parmigiano-Reggiano?
Yes, you can experiment with cheeses like mozzarella, goat cheese, or fontina. Parmigiano-Reggiano adds a nutty finish but feel free to customize based on your preference.
Final Thoughts
There is something incredibly satisfying about creating and sharing the Classic Potato Pizza with Fresh Rosemary Recipe. It’s a truly special dish that celebrates simple ingredients and turns them into something memorable and delightful. I can’t wait for you to try it, enjoy the rich aromas, and delight in every crisp, tender bite with friends or family. Happy baking!
PrintClassic Potato Pizza with Fresh Rosemary Recipe
This Classic Potato Pizza with Fresh Rosemary is a delightful and rustic Italian-inspired recipe featuring thinly sliced gold potatoes soaked or blanched for tenderness, tossed with fresh rosemary, onion, and olive oil, then baked on a crispy thin crust until perfectly golden. Topped optionally with Parmigiano-Reggiano, this pizza offers a savory, aromatic experience that’s perfect for a cozy meal or entertaining guests.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 1 serving (1 12-14 inch pizza)
- Category: Entree
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Brine and Potatoes
- 3 cups lukewarm water
- 1½ tablespoons kosher salt
- 1 to 1½ pounds small to medium-size gold potatoes
Toppings and Dough
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- Freshly ground black pepper, to taste
- ½ small yellow onion, minced (⅓ to ½ cup)
- 1 tablespoon chopped fresh rosemary, plus some whole leaves for garnish
- 1 (14- to 16-ounce) ball pizza dough
- 3 tablespoons finely shredded Parmigiano-Reggiano cheese (optional)
Instructions
- Make the brine: In a large bowl, whisk together 3 cups lukewarm water and 1½ tablespoons kosher salt until fully dissolved to create a brine for soaking the potato slices.
- Slice and soak the potatoes: Using a mandoline slicer or the slicing side of a box grater, slice the potatoes paper-thin. Submerge the slices completely in the salted water brine and set aside for 1 hour to remove excess starch and soften.
- Alternatively, blanch the potatoes: If short on time, bring 6 cups of water and 2 tablespoons kosher salt to a boil in a medium pot. Add the potato slices, return to a boil, cook for 10 seconds, then drain immediately to partially cook and remove starch.
- Preheat the oven: Set the oven to 500°F (260°C). Place a baking stone or steel in the center rack if using, to heat thoroughly for a crisp crust.
- Dry the potatoes: Spread the soaked or blanched potatoes on a paper towel–lined board and pat dry thoroughly with additional paper towels to remove excess moisture for better crisping.
- Toss the potatoes with seasonings: In a large bowl, combine the dried potato slices with 2 tablespoons extra-virgin olive oil, minced onion, freshly ground black pepper, a large pinch of kosher salt, and 1 tablespoon chopped fresh rosemary. Gently toss with your hands to coat evenly.
- Prepare the dough: Stretch or roll out the pizza dough to a 12- to 14-inch round or 12-by-14-inch rectangle. Transfer it to a lightly oiled baking sheet or a lightly floured pizza peel if using the baking stone.
- Top the dough: Prick the dough all over with a fork to prevent large bubbles during baking. Arrange the seasoned potato slices in an even layer across the dough, ensuring they reach the edges. Sprinkle with additional salt and pepper to taste.
- Bake the pizza: Transfer the pizza to the preheated oven and bake for 15 to 20 minutes until the crust is golden brown on the bottom, and the potato slices are tender with some browning spots.
- Finish and serve: Remove the pizza from the oven. Drizzle with extra olive oil, sprinkle a pinch of salt, scatter whole rosemary leaves over the top, and optionally add finely shredded Parmigiano-Reggiano cheese. Slice and enjoy immediately.
Notes
- Soaking or blanching the potatoes removes excess starch, yielding a tender yet crispy topping.
- Patting the potatoes dry is essential to prevent soggy pizza.
- Using a baking stone or steel helps achieve a crisp, evenly baked crust.
- Parmigiano-Reggiano adds a nutty, savory finish but can be omitted for a dairy-free option.
- Adjust rosemary quantity based on your taste preference; fresh rosemary gives a robust aroma.
