Potato Pizza (Authentic Italian Pizza con Patate)
Potato pizza is one of the most surprisingly delicious pizzas you’ll ever try. This authentic Italian potato pizza recipe is super easy to make, and is naturally vegan!
I know what you’re thinking…carbs on carbs, right? Well, have Italians ever been wrong when it comes to food? You need to try potato pizza!
As an Amazon Associate I earn from qualifying purchases. I was compensated by The Idaho Potato Commission for this post, and as always, all opinions are solely my own.
Strange Pizza Topping?
I’m going to ask you to trust me on this one, because I had the same trepidation the first time I ever saw a potato pizza in Italy. It looked so “blah” and boring, that I was not tempted in the slightest. This is despite the fact that I’m a huge potato fan. I was much more interested in the traditional tomato topped pizzas, but little did I know that I was really missing out on one of Italy’s best creations.
I don’t actually recall when I first tried potato pizza, but I know it was when I was in Rome, probably when I was 19 or 20 years old. It was truly eye-opening. No longer could I simply judge how something would taste, simply because I knew how the different ingredients tasted separately!
Potato pizza has such fabulous flavor. I am not exaggerating when I tell you you will most likely be shocked at how good it tastes. As always, the quality of ingredients is key. You won’t get this delicious flavor by using the wrong potatoes or inexpensive olive oil. As I always say, you really have to use top quality ingredients, more so when there are a minimal of ingredients, such as in this pizza.
I use top quality extra virgin olive oil, sea salt, and yellow (or gold) Idaho® Potatoes, which is really the kind of waxy potato that is necessary for this pizza to turn out correctly. Use the best quality ingredients and you’ll end up with a fabulous tasting pizza.
Potato Pizza for Breakfast
Why not make potato pizza for breakfast? Just serve a fried egg on top of a slice, or even alongside a slice for a nice change from cereal and pancakes!
Love potatoes? Try this unique Italian recipe for potato, ham and mozzarella casserole (gatto di patate.)
Most Italian Pizzas are not Unhealthy!
Also, please remember that this type of pizza is actually a very healthy and nutritious pizza~
-no sugar -no hydrogenated oils -only healthy fat (extra virgin olive oil) -no processed, chemical and
preservative filled dough -dairy and cholesterol free (if not using cheese) -all the health benefits of
potatoes -vegetarian -vegan (if not using cheese) -potatoes are baked, not fried –rosemary’s health benefits
And homemade pizza with an authentic Italian pizza sauce isn’t unhealthy, either!
In fact, when you make pizza the real Italian way, many things will change. For example, did you know that you should never use tomato paste or cook your pizza sauce! Find out how to make proper pizza sauce.
Authentic Italian Potato Pizza (Pizza con Patate)
recipe by Christina Conte serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- pizza dough
- Yukon gold potatoes
- extra virgin olive oil
- salt
- pepper
- (optional – fresh rosemary)
- (optional – mozzarella)
Directions for the Potato Pizza
Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly with about a tablespoon of extra virgin olive oil.
Prepare the Dough
Shape the dough into the shape of your pan, then place the dough onto it. Drizzle about a tablespoon or more of extra virgin olive oil and rub it over the surface evenly. Leave in a draft-free place for a few minutes while you prepare the potatoes.
Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
Prepare the potatoes
Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl. I love my OXO mandoline slicer.
Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly. I didn’t add cheese.
Top the Dough with the Potatoes
Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered. Unlike a traditional tomato pizza, you don’t need to leave an edge. I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I’d recommend going all the way to the edge and will explain why, below).
Drizzle with another 1 tsp or so, extra virgin olive oil. Spread carefully and evenly over the potatoes with your fingertips or a brush.
Optional: sprinkle the some fresh rosemary, if desired (I added rosemary to one half of my pizza).
Bake the Potato Pizza
Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, move the pizza onto the middle shelf of the oven. Bake for another 8 to 11 minutes, or until the potatoes begin to brown.
If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy. This is the reason it’s best to place the potatoes all the way to the edge of the dough and not leave any exposed crust.
If you do this, you don’t have to worry about the crust burning while you crisp the potatoes.
Remove the potato pizza from the oven and cut into slices; serve hot, warm or cold. This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
This pizza is so delicious, you won’t even want to think about how you’ve been missing out all these years!
Remember I asked if Italians have ever gotten the food wrong? Well, if the people who are responsible for creating all of this, also invented potato pizza, need I say anything more?
Buon appetito!
Please don’t let the length of the instructions intimidate you because half of the text is my tips, recommendations and/or optional steps.
Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho® Potatoes
Ingredients
- 1 lb pizza dough store-bought or homemade pizza dough recipe (easy) or (more advanced, Neapolitan style pizza dough)
- 5 yellow Idaho® potatoes medium sized, enough to cover the pizza
- 5 Tbsp extra virgin olive oil good quality
- 1 ½ tsp Kosher or sea salt more or less to taste
- ⅛ tsp black pepper freshly ground, to taste (optional)
- 1 sprig fresh rosemary (optional)
- 8 oz mozzarella (optional)
Instructions
- Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
- Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
- Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
- Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
- Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
- Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn’t add cheese).
- Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered.
- Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
- Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
- Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown.
- If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it’s best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don’t have to worry about the crust burning while you crisp the potatoes.)
- Remove from the oven and cut into slices and serve hot, warm or cold.
- This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
Notes
-
- Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like.
- Unlike a traditional tomato pizza, you don’t need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I’d recommend going all the way to the edge.
Nutrition
I was sponsored by The Idaho® Potato Commission to create this recipe, however, I only promote items I use and truly believe in.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This makes me a little homesick, I absolutely adore this potato pizza! I’m craving for some now!
I know how you feel! I hate it when that happens! You’ll just have to make some until you can get back to Italy, Franca! ;) CC
Oh my goodness! My daughter and I made this last night and I have found a new favorite ‘comfort food’!!!
I admit, our potato placement was not as even as shown in your beautiful photos, but the flavor was heartwarming (as well as satisfying!)
Thank you, thank you! As my daughter said – this is perfect!
Oh Louise, you just gave me one of those “made my day” comments! Thank you so much! I must admit that I’ve always been a bit Type A personality, perfectionist and can’t just throw the potatoes on there any which way, but as you know, putting them on neatly does not improve the flavor one bit. I’m so happy you tried the potato pizza, because I’d have to admit it just doesn’t sound that appealing UNTIL you take a bite! Then you’re hooked! Thank you for letting me know! :) CC
Christina – this looks amazing! I just finished a post in pizza and found that cooking the pizza at the very top of the oven made for the crispest crust! It was a hint from Cooks Magazine. Perhaps it is perfect both ways! :) And I completely agree with CakePants – carbs on my carbs is just brilliant!
I saw your pizza post, David and it too looks fabulous! I always had a problem with the bottom of my crust crisping and baking properly, but the bottom of the oven method cured this problem. I think it totally depends on the oven, too. I love Cook’s magazine-I hope you try the potato pizza, especially since there’s no garlic! :)
omg this looks like heaven. I don’t think I’ve ever seen a potato pizza before but I’m totally into it!
You’d love it, Lauren!
Carbs on carbs = basically my dream come true. What a beautiful pizza – and I love the simplicity of it :)
Haha! Many of us feel the same way…thanks so much for your compliment! CC
I love potatoes on pizza…this looks wonderful.
Thanks, Peabody! :)