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Potato and Rosemary Pizza Recipe

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4 from 14 reviews

This Potato and Rosemary Pizza recipe features thinly sliced, oven-roasted red potatoes with fragrant fresh rosemary atop a homemade or store-bought pizza dough base, finished with a generous layer of melted mozzarella cheese. The crust is hand-stretched to achieve a thin, airy texture with a slight crisp, enhanced by baking on a preheated pizza stone. The result is a rustic, flavorful pizza perfect for sharing, balancing earthy potatoes and aromatic herbs with creamy cheese and crispy crust.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings (2 medium pizzas)
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian

Ingredients

Pizza Dough

  • 1 lb homemade pizza dough (or store bought)

Topping

  • 4 medium red potatoes, peeled and thinly sliced
  • 4 tbsp olive oil
  • 5 sprigs fresh rosemary, leaves removed and minced, divided
  • 8 oz mozzarella (fresh or low moisture), grated
  • Maldon sea salt flakes for sprinkling (optional)

Instructions

  1. Prepare the Potato Topping: Preheat the oven to 400℉ (204℃). Arrange the thinly sliced potato slices on a baking sheet. Drizzle with olive oil, sprinkle 2/3 of the minced rosemary, and add a few cracks of salt. Bake the potatoes for 15-18 minutes or until they turn lightly golden brown. Note that they will continue to cook once placed on the pizza.
  2. Preheat Oven and Pizza Stone: Place a pizza stone in the oven and preheat to 550℉ (288℃) or the highest temperature your oven allows. Allow the stone to heat for 1 hour for maximum crispiness. If you do not have a pizza stone, use a baking sheet and preheat the oven to 450℉ (232℃).
  3. Shape the Dough: Place the pizza dough on a lightly floured surface and divide into 2 equal balls. Using your fingers, gently press the center down and push the dough outwards towards the edges. Flip and repeat on the other side. Form the crust by pushing air from the center toward the edge and pinch to seal the crust. Stretch the dough over your fists until it is thin and even.
  4. Assemble the Pizza: Lightly dust a pizza peel with flour. Lay one dough ball over the peel with one edge hanging over by about ½ inch. Evenly spread half of the grated mozzarella over the dough, then layer half of the roasted potato slices and half of the remaining minced rosemary on top. Drizzle with a little olive oil and sprinkle a pinch of Maldon sea salt flakes if desired.
  5. Bake the Pizza: Slide the pizza off the peel onto the preheated pizza stone by placing the hanging edge onto the stone and sliding it off quickly. Bake for 7-10 minutes until the crust is crispy and cheese is melted and lightly golden. Use tongs to pull the pizza back onto the peel. Repeat assembly and baking with the remaining dough and toppings to make the second pizza.

Notes

  • Using a pizza stone and preheating it thoroughly ensures a crispy crust.
  • If you do not have a pizza peel, you can use parchment paper to transfer the pizza into the oven.
  • Roasting the potato slices before placing them on the pizza ensures they cook fully and get a nice golden color.
  • Mozzarella can be fresh or low moisture depending on your preference for melt and texture.
  • Adjust oven temperatures and baking times based on your own kitchen equipment and preferences.

Find it online: https://cheftinaskitchen.com/potato-and-rosemary-pizza-recipe/