Classic Potato Pizza with Fresh Rosemary Recipe

If you have ever dreamed of indulging in a pizza that surprises you with its delicate simplicity and vibrant flavors, then this Classic Potato Pizza with Fresh Rosemary Recipe is your new best friend in the kitchen. This delightful dish combines tender, thinly sliced gold potatoes coated with fragrant fresh rosemary and a touch of onion atop a perfectly crisp pizza crust. It’s a beautiful balance of crisp, creamy, and aromatic that feels both comforting and elegant, making it a guaranteed showstopper for any meal. Whether you’re a seasoned home cook or a pizza enthusiast looking to try something unique, this recipe offers a flavorful experience you will want to revisit again and again.

Ingredients You’ll Need

Gathering a handful of simple, honest ingredients is all it takes to create magic here. Each one plays an essential role in building flavor, texture, or visual appeal—from the tender potatoes that form the base to the earthy aroma of fresh rosemary brightening every bite.

• Lukewarm water: Perfect for dissolving the salt and soaking the potatoes without cooking them prematurely.
• Kosher salt: Essential for seasoning the brine and the potatoes, bringing out their subtle earthiness.
• Small to medium-size gold potatoes: The star ingredient, sliced paper thin to create that delicious tender topping.
• Extra-virgin olive oil: Adds richness and helps the potatoes crisp up beautifully in the oven.
• Freshly ground black pepper: Provides a gentle spice that enhances every layer of flavor.
• Yellow onion (minced): Delivers a mild sweetness and depth, perfectly complementing the rosemary.
• Fresh rosemary: Bright, piney, and fragrant, this herb elevates the pizza to unforgettable heights.
• Pizza dough: The foundation of this classic dish, rolled thin for a crisp and tender crust.
• Parmigiano-Reggiano cheese (optional): Adds a final nutty, savory kick that finishes the pizza elegantly.

How to Make Classic Potato Pizza with Fresh Rosemary Recipe

Step 1: Make the brine for the potatoes

Start by whisking together lukewarm water and kosher salt in a large bowl to create a brine. This simple mixture is key to infusing the potato slices with flavor while softening them just right before baking.

Step 2: Slice and soak the potatoes

Using a mandoline or the slicing side of a box grater, slice the potatoes paper thin to allow them to cook evenly on the pizza. Submerge the slices fully in the salted water and let them soak for one hour to achieve a tender texture that still crisps up nicely.

Step 3: Alternatively, blanch the potatoes

If time is tight, blanch the potato slices by boiling them briefly in salted water for 10 seconds before draining. This shortcut also tenderizes the potatoes while keeping their shape and brightness intact.

Step 4: Preheat the oven and prepare your baking surface

Get your oven ready by preheating it to 500°F. If you have a pizza stone or steel, place it in the center to heat up now. A super hot oven is crucial for developing a crisp, golden crust that holds up beautifully under all those flavorful toppings.

Step 5: Dry the potatoes thoughtfully

Drain your potatoes well and lay them out on paper towels to pat dry carefully. This step helps prevent sogginess and encourages lovely browning once they meet the heat.

Step 6: Toss potatoes with oil, seasoning, and onion

In a bowl, gently mix the dried potato slices with extra-virgin olive oil, minced yellow onion, fresh rosemary, salt, and freshly ground black pepper. Every slice should be lightly coated, ensuring the flavors are evenly distributed across the pizza.

Step 7: Stretch or roll out the dough

Roll your pizza dough out to a size between 12 and 14 inches, either circular or rectangular, depending on your preference. Transfer your dough carefully to a lightly oiled baking sheet or pizza peel to prepare for the toppings.

Step 8: Top the dough with potatoes

Prick the dough all over with a fork to stop large bubbles from forming during baking. Then arrange the seasoned potato slices in a single layer over the dough’s surface, reaching all the way to the edges for that full-flavored bite in every slice.

Step 9: Bake the pizza

Slide your pizza into the preheated oven and bake for 15 to 20 minutes. You’re looking for a beautifully browned bottom crust and potatoes that have softened and developed little golden spots—signs of that perfect harmony of textures.

Step 10: Finish and enjoy

Once out of the oven, drizzle the pizza with a bit of olive oil, sprinkle with additional salt, and scatter whole rosemary leaves for a fresh aromatic pop. If you like, add a generous handful of finely shredded Parmigiano-Reggiano cheese to finish your masterpiece before slicing and serving.

How to Serve Classic Potato Pizza with Fresh Rosemary Recipe

Garnishes

Sprinkling whole fresh rosemary leaves at the end makes the aroma truly intoxicating and adds a fresh herbal touch. A drizzle of high-quality extra-virgin olive oil enhances the richness without overwhelming the delicate flavors of the potatoes and rosemary.

Side Dishes

This pizza pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil or a refreshing tomato and cucumber salad. Both add brightness and a fresh contrast that balances the pizza’s richness beautifully.

Creative Ways to Present

For a fun dinner party twist, cut the pizza into small squares or strips and serve as finger food alongside sprigs of rosemary for guests to nibble alongside. You can also add a light scatter of thinly shaved pecorino or a splash of balsamic glaze for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Keep leftover pizza wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 2 days. This helps maintain the potato toppings’ moisture while keeping the crust from getting too tough.

Freezing

For longer storage, freeze whole or sliced pizza pieces in airtight containers or freezer bags. To avoid sogginess, lay parchment paper between slices to prevent sticking, and consume within one month for best flavor.

Reheating

Reheat leftover Classic Potato Pizza with Fresh Rosemary Recipe in a hot skillet or oven at 375°F for 5 to 7 minutes to revive crispness. Avoid microwaving when possible, as it can make the crust chewy and the potatoes less appealing.

FAQs

Can I use other types of potatoes for this recipe?

While gold potatoes are ideal thanks to their creamy texture and thin skins, you can experiment with Yukon Gold or even fingerling potatoes for similar results. Just be sure to slice them very thin for proper cooking.

Is it necessary to soak or blanch the potatoes?

Soaking or blanching the potatoes removes excess starch, which helps prevent sogginess and promotes a tender yet crisp potato topping. Skipping this step might result in a heavier, less textured pizza.

Can I add cheese other than Parmigiano-Reggiano?

Absolutely! A mild mozzarella or a sharp pecorino will also work well, depending on the flavor profile you prefer. Just remember that the potatoes and rosemary are the stars, so keep cheese additions light.

What if I don’t have fresh rosemary?

Fresh rosemary is preferred for its vibrant flavor, but dried rosemary can be used in a pinch. Use about one-third of the fresh amount and sprinkle it into the olive oil before tossing with potatoes to help rehydrate it slightly.

How thin should the potato slices be?

The slices should be paper thin—around 1/16 inch thick—to ensure they cook fully and achieve that lovely melt-in-your-mouth texture on the pizza.

Final Thoughts

This Classic Potato Pizza with Fresh Rosemary Recipe is a simple yet elegant way to bring a traditional ingredient like potatoes into the spotlight with sophisticated flair. Its balance of tender potatoes, fragrant rosemary, and crisp crust makes every bite comforting and exciting. Give it a try—you’ll be amazed at how satisfying and delicious such a seemingly humble pizza can be!

Classic Potato Pizza with Fresh Rosemary Recipe

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This Classic Potato Pizza with Fresh Rosemary is a delightful and elegant twist on traditional pizza, featuring thinly sliced gold potatoes soaked or blanched for tenderness, topped with fragrant rosemary, minced onion, and optionally finished with Parmigiano-Reggiano cheese. It offers a crispy yet tender crust baked to perfection at high heat, perfect for a sophisticated yet comforting meal.

• Author: Paula
• Prep Time: 20 minutes (including soaking or blanching time separately)
• Cook Time: 15 to 20 minutes
• Total Time: 50 minutes
• Yield: 1 serving (1 12-14 inch pizza)
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

For the 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

1. Make the brine for the potatoes: In a large bowl, whisk together lukewarm water and kosher salt until the salt dissolves completely, creating a brine for soaking the potatoes.
2. Slice and soak the potatoes: Using a mandoline slicer or box grater, slice the potatoes paper thin. Place the potato slices into the salted water brine, pressing down to submerge them fully, and let soak for 1 hour. After soaking, drain the potatoes in a colander.
3. 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 sliced potatoes once boiling returns, cook for 10 seconds, then immediately drain.
4. Preheat the oven: Set your oven to 500°F (260°C). If using a baking stone or steel, place it in the oven center before preheating to heat up thoroughly.
5. Dry the potatoes: Spread the soaked or blanched potato slices on a paper towel-lined cutting board and pat thoroughly dry with additional paper towels to remove excess moisture.
6. Toss the potatoes with seasoning: Place the dried potato slices in a large bowl, add olive oil, minced onion, freshly ground black pepper, a pinch of kosher salt, and chopped fresh rosemary. Gently toss with your hands to coat everything evenly.
7. Prepare the dough: Stretch or roll out the pizza dough into a 12- to 14-inch round or a 12-by-14-inch rectangle for Roman-style pizza. Transfer the dough onto an oiled baking sheet or a lightly floured pizza peel if using a baking stone or steel.
8. Top the dough: Prick the dough all over with a fork to prevent large bubbles. Evenly spread the seasoned potato slices over the dough, ensuring coverage to the edges. Sprinkle with additional salt and freshly ground black pepper.
9. Bake the pizza: Transfer the pizza to the oven and bake for 15 to 20 minutes until the crust is evenly browned on the bottom and the potatoes are tender and slightly browned in spots.
10. Finish and serve: Remove the pizza from the oven. Drizzle with more olive oil, season with a pinch of salt, and scatter whole rosemary leaves on top. Optionally, finish with shredded Parmigiano-Reggiano cheese. Slice and serve immediately.

Notes

• Soaking the potatoes in salted water removes excess starch for a lighter texture; blanching is a quicker alternative.
• Patting the potatoes dry ensures a crispier result when baking.
• Using a baking stone or steel helps achieve a beautifully crisp crust.
• If Parmigiano-Reggiano is unavailable, you can omit or substitute with a similar hard cheese.
• Adjust the amount of rosemary based on your preference for its aromatic flavor.