Print

Classic Potato Pizza with Fresh Rosemary Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

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.

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.

Find it online: https://bitezly.com/classic-potato-pizza-with-fresh-rosemary-recipe/