Classic 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.
