If you’ve ever wondered how simple ingredients can transform into something irresistibly delicious, you’re going to fall head over heels for this Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe. Imagine thinly sliced yellow Idaho potatoes baked atop a tender, crisp pizza crust, enriched with fragrant olive oil and a whisper of rosemary. This dish perfectly marries rustic Italian charm with everyday ingredients, delivering a unique pizza experience that’s light, flavorful, and downright addictive. Whether you’re seeking a comforting meal or a show-stopping dish to impress guests, this recipe is your golden ticket to a slice of Italy in your own kitchen.
Ingredients You’ll Need
One of the reasons this pizza is so charming is how it relies on just a handful of simple, high-quality ingredients. Each component plays a vital role, whether it’s lending the perfect texture, vibrant color, or subtle flavor notes that make this dish sing.
- Pizza dough: Store-bought works perfectly, or use your favorite homemade dough for a personal touch; the base of our creation.
- Yellow Idaho® potatoes: Medium-sized and thinly sliced, these potatoes add a stunning golden hue and buttery flavor that define the dish.
- Extra virgin olive oil: Good quality oil is essential to impart richness and help the potatoes develop a lovely crispness.
- Kosher or sea salt: Enhances the natural flavors of the potatoes without overpowering them.
- Freshly ground black pepper (optional): Adds a slight kick and warmth if you like a bit of spice.
- Fresh rosemary (optional): A sprig or two introduces a fragrant herbal note that pairs beautifully with the potatoes.
- Mozzarella cheese (optional): If you prefer a cheesy twist, a modest amount adds creamy indulgence without overshadowing the potatoes.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe
Step 1: Prepare Your Pizza Base
Begin by lightly oiling your baking pan with about a tablespoon of extra virgin olive oil to prevent sticking and add a subtle richness to the crust. Next, gently shape your pizza dough to fit the pan’s shape — whether rectangular or circular — and lay it down evenly. Give the dough a generous drizzle of olive oil, spreading it evenly to create a golden, flavorful crust later. Allow it to rest in a draft-free spot while you prepare your potatoes, giving the dough a little time to relax and rise slightly for that perfect texture.
Step 2: Get Your Oven Ready
Set your oven to a blazing 500˚F (260˚C), or the highest it can safely go, without using convection. High heat is the secret to that wonderfully crisp and browned potato topping, mimicking what you’d find in traditional Italian bakeries. While your oven heats, you can start working on the star ingredient—the potatoes.
Step 3: Slice and Season the Potatoes
Wash and dry your yellow Idaho potatoes carefully, leaving the skin on for extra texture and nutrients. Using a mandoline slicer or food processor, slice them paper-thin — this is what ensures they bake evenly and crisp up beautifully. Toss the slices in a bowl with 2 to 3 tablespoons of extra virgin olive oil and sprinkle with kosher salt. Use your hands to mix gently, coating every slice in glossy oil and seasoning. This simple step builds a foundation of flavor and a beautiful golden sheen on your pizza.
Step 4: Assemble the Pizza Toppings
Optionally, if you’re a fan of cheese, you might want to sprinkle a light layer of mozzarella now, but keeping it minimal lets the potatoes shine front and center. Begin layering the potato slices carefully over the dough, overlapping each piece slightly like delicate shingles on a roof until the entire dough surface is covered. Drizzle on an additional teaspoon of olive oil and spread it evenly to help the potatoes brown evenly during baking. If you love fragrant herbs, scatter some fresh rosemary over half or all of the pizza for that aromatic touch.
Step 5: Bake to Perfection
Place your pizza on the oven floor or the lowest rack to achieve optimal heat contact, baking for 4 minutes to start the cooking process. Then, move it to the middle rack for another 8 to 11 minutes until the potatoes develop a golden-brown color. For an extra crispy finish, switch your oven to broil and place the pizza on the top rack briefly. This caramelizes the potato edges beautifully while keeping the crust perfect. Just watch carefully to avoid burning!
Step 6: Serve and Enjoy
Once baked to crispy potato perfection, remove your masterpiece from the oven. Slice it up and serve it hot, warm, or even cold — this pizza is delicious at any temperature. It’s incredibly versatile and perfect for any time of day or gathering.
How to Serve Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe
Garnishes
A little goes a long way with garnishes on this potato pizza. Fresh rosemary sprigs add a pop of color and aromatic depth. You might also sprinkle flaky sea salt just before serving for a delicate crunch. A sprinkle of freshly cracked black pepper or a drizzle of truffle oil can elevate the flavor profile if you’re feeling indulgent.
Side Dishes
This pizza shines wonderfully alongside a crisp green salad dressed with lemon and olive oil, balancing its richness with brightness and texture. Roasted seasonal vegetables or a simple tomato salad with basil complement the rustic flavors perfectly. For a heartier meal, a glass of chilled white wine pairs splendidly with the olive oil and potato flavors.
Creative Ways to Present
Try cutting your Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe into small squares for casual gatherings or antipasto-style plates. It also makes for a striking rustic centerpiece when served on a wooden board with fresh herbs scattered around. For an unexpected twist, pair slices with a swipe of herbed ricotta or a dollop of garlic aioli on the side.
Make Ahead and Storage
Storing Leftovers
You’ll be happy to know that leftover potato pizza keeps beautifully in the fridge for up to three days. Store it in an airtight container or cover tightly with plastic wrap to maintain freshness and moisture without sogginess.
Freezing
If you want to keep the magic longer, you can freeze leftover slices wrapped individually in plastic and foil to protect them from freezer burn. When you’re ready, defrost overnight in the fridge for best results.
Reheating
Reheating is a breeze and does not compromise the crispy texture. Pop your pizza slices onto a tray in a 400˚F (205˚C) oven for about 4 minutes. This method revives that fresh-baked warmth and crunch without drying out the toppings.
FAQs
Can I use other types of potatoes besides Yellow Idaho®?
Absolutely! While Yellow Idaho potatoes are preferred for their buttery flavor and creamy texture, russets or Yukon golds can substitute nicely. Just ensure the slices are very thin so they cook evenly.
Do I have to add mozzarella cheese?
Not at all! Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe is traditionally simple, highlighting the potatoes. Cheese is entirely optional and should be used sparingly if at all.
Is it necessary to preheat the oven to such a high temperature?
Yes, high temperature is key to achieving the classic crispness and golden color that defines this pizza. If your oven doesn’t reach 500˚F, use its highest setting and monitor closely.
Can I prepare the pizza dough from scratch?
Definitely! Making your own dough adds a lovely homemade touch, but store-bought dough is perfectly fine and convenient without sacrificing quality.
What’s the best way to slice the potatoes thinly?
A mandoline slicer is the secret tool here, giving you uniform, paper-thin slices that bake evenly. If you don’t have one, use a sharp knife carefully and go slowly.
Final Thoughts
This Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe is a delightful ode to simplicity and quality ingredients coming together in perfect harmony. Once you try this, you’ll understand why it’s a beloved classic in Italy and a must-make for anyone who loves comfort food with a twist. So grab those potatoes, roll out your dough, and treat yourself and your loved ones to a golden slice of joy!
PrintAuthentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe
This Authentic Italian Potato Pizza (Pizza con Patate) features thinly sliced Yellow Idaho potatoes baked atop a light and crispy pizza dough. A simple yet uniquely delicious dish popular in Italy, it balances the subtle flavors of potatoes with fragrant extra virgin olive oil and optional fresh rosemary and mozzarella cheese for added richness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 6 servings
- Category: Main Courses
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough
- 1 lb pizza dough (store-bought or homemade)
Potato Topping
- 5 medium Yellow Idaho® potatoes, thinly sliced (washed and dried, unpeeled)
- 5 Tbsp extra virgin olive oil (divided)
- 1 ½ tsp kosher or sea salt (adjust to taste)
- ⅛ tsp freshly ground black pepper (optional)
- 1 sprig fresh rosemary (optional)
- 8 oz mozzarella cheese (optional)
Instructions
- Prepare the Pan and Dough: Lightly oil your pizza pan with about 1 tablespoon of extra virgin olive oil. Shape the pizza dough to fit the pan, place it inside, then drizzle and evenly rub about 1 tablespoon or slightly more of olive oil over the dough surface. Set aside in a draft-free place for a few minutes while preparing the potatoes.
- Preheat the Oven: Preheat your oven to 500°F (260°C) or the highest temperature your oven can reach. Do not use convection mode to maintain proper baking conditions for the pizza.
- Slice and Season Potatoes: Using a mandoline slicer or food processor, slice the washed and dried Yellow Idaho potatoes very thin. Place the slices in a bowl, add 2-3 tablespoons of extra virgin olive oil to coat evenly, sprinkle lightly with kosher or sea salt, and mix well with your hands to ensure all slices are coated.
- Add Optional Cheese: If desired, sprinkle mozzarella cheese sparingly on the dough at this point.
- Arrange Potato Slices: Layer the potato slices over the prepared pizza dough in the pan, slightly overlapping them until the entire surface is covered with potatoes.
- Finish with Olive Oil and Herbs: Drizzle about 1 teaspoon of extra virgin olive oil evenly over the layered potatoes using your hand or a brush. Optionally, sprinkle fresh rosemary over half or the entire pizza for added aroma and flavor.
- Bake the Pizza: Place the pizza directly on the oven floor or on the lowest oven rack. Bake for 4 minutes, then move the pizza to the middle rack and continue baking for an additional 8 to 11 minutes, until the potatoes begin to brown and become tender.
- Crisp the Potatoes (Optional): If you want a crispier potato topping, switch the oven to broil (grill) and place the pizza on the top rack for a few minutes until the potato edges take on a golden brown, crunchy texture. Make sure the potato slices cover to the edges of the dough to prevent crust burning.
- Serve: Remove the pizza from the oven, slice, and serve hot, warm, or even cold. It also reheats well in a 400°F (205°C) oven for about 4 minutes.
Notes
- Potato pizzas are traditionally made in rectangular pans, but any pizza pan shape can be used.
- Unlike traditional tomato pizzas, you don’t need to leave a border edge of dough—covering the entire dough surface with potatoes is recommended for the best results.
- Using quality extra virgin olive oil is essential to achieve authentic flavor and texture.
- Mandoline slicer or food processor ensures thin, even potato slices for uniform cooking.
- Do not use convection oven settings to keep the crust and potatoes properly cooked.
