Print

Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Optional Cheese: If desired, sprinkle mozzarella cheese sparingly on the dough at this point.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://bitezly.com/authentic-italian-potato-pizza-pizza-con-patate-with-yellow-idaho-recipe/