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Authentic Italian Potato Pizza (Pizza con Patate) with Yellow Idaho® Potatoes

Course Main Courses
Cuisine Italian
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 6
Calories 353
Author Christina Conte
Thinly sliced potato is baked onto light, pizza dough to create an unimaginably good and unique pizza which is very popular in Italy.

Ingredients

  • 1 lb pizza dough store-bought or printable recipe card below
  • 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)
US Customary - Metric

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

Serving: 1 | Calories: 353kcal | Carbohydrates: 32g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 30mg | Sodium: 829mg | Potassium: 777mg | Fiber: 4g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 35mg | Calcium: 213mg | Iron: 2mg
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