potato pizza pizza con potate Recipes

potato pizza, even better

I have been holding out way too long on giving one of the great Roman pizzas, pizza con potate e rosmarino (which, like most things, sounds much sexier in Italian than the thudful translation of “potato pizza with rosemary”) the adoration-driven revisit it deserves on this site. I first talked about potato pizza here in 2008, but I never felt that the recipe did it justice. Jim Lahey, who had recently blown up everything we knew about making bread with his brilliant no-knead boule, was preparing to open a pizza place and had shared his potato pizza recipe with Martha Stewart, but I’d had trouble with it — the proportions seemed off (not enough potato, a persnickety dough), it was low on details I needed (like how big it was supposed to be), and it had pesky steps (like soaking the potatoes in several changes of ice water, so not fun if one lacks one of those fancy fridges with icemakers). But it wasn’t until went to Rome in 2013 that I realized exactly how far off it was from the ideal. (Don’t worry, Lahey is going to come rescue us in a bit.)


bring your husband to work day
soaking potato coins

Roman pizza con patate is something else. A soft, almost goopy dough, is neither rolled or even tossed in the air like some sort of cartoon, but stretched, pressed, nudged and patted with oiled or floured fingertips translucently thin into a rimmed rectangular pan. Potatoes that have been soaked in salt water until they’re as floppy as deli slices are spread in many layers all the way to the edges, and even thicker there, as it will get darkest most quickly. From the oven, the crust is chewy and crisp and the most buried layers of potato become soft while the ones on top curl, brown and crisp like potato chips, and yes, that means you can tell everyone you’re eating potato chip pizza for dinner and watch the pangs of envy spread across their face.

bendy potato petals
the dough will barely make it across
drained, blotting
a slippery mess of potato

A study in minimalism, like most Roman cooking, it’s also something of a weeknight triumph — it requires all of three ingredients (potatoes, onion and rosemary) besides olive oil, salt, pepper, water, flour, yeast, which means it’s also vegan. It sounds like something that would be very heavy, but it’s quite the opposite; our favorite way to eat it is alongside a green salad or, if you’ve gotten your hand on asparagus, ramps and other spring delights and it’s not, say, 42 degrees where you are right now, we love it with spring vegetables.

potato pizza (pizza con potate)
potato pizza (pizza con potate)
potato pizza (pizza con potate)

A few other pizza favorites:

jim-laheys-pizza-bianca shaved-asparagus-pizza ramp-pizza lemony-zucchini-goat-cheese-pizza grilled-eggplant-and-olive-pizza breakfast-pizza

One year ago: Obsessively Good Avocado Cucumber Salad
Two years ago: Three Bean Chili
Three years ago: Lentil and Chickpea Salad with Feta and Tahini
Four years ago: Over-The-Top Mushroom Quiche
Five years ago: Apple Tarte Tatin, Anew
Six years ago: Hazelnut Chocolate Thumbprint Cookies and Baked Kale Chips
Seven years ago: Beef Empanadas
Eight years ago: Shaker Lemon Pie
Nine years ago: Arugula Ravioli and Mixed Berry Pavlova

And for the other side of the world:
Six Months Ago: S’More Cupcakes
1.5 Years Ago: The Crispy Egg
2.5 Years Ago: Frico Grilled Cheese Sandwiches
3.5 Years Ago: Spaghetti with Broccoli Cream Pesto
4.5 Years Ago: Apple Pie Cookies

Potato Pizza, Even Better
Adapted from Jim Lahey’s My Bread

Notes:

  • A tiny bit more context: Potato pizza is one kind the pizza al taglio that is considered daytime pizza in Rome, baked in electric ovens in large rectangular or oblong shapes, cut with scissors to the size you desire, and sold by weight. Wood-burning ovens historically weren’t allowed to run until 6 p.m. in Rome, and this was the delicious modification that emerged. Potato pizza is a variation on the gold standard of Roman bread, pizza bianca — pizza with just olive oil, rosemary and salt that amounts to so much more than it sounds.
  • Did you read that part about the electric oven? Unlike most of the pizza gushed over these days, this is not pizza optimized for 900-degree pizza ovens notably absent in most homes, but the ovens we already have. Not that it wouldn’t be amazing in a wood-fired pizza oven, but if you don’t have one in that cramped studio walk-up, you’re not going to start this recipe already at a loss.
  • Despite struggling with his first printed version, Lahey himself came to the rescue in 2012 with a much easier to follow potato pizza recipe in his first book that I’ve had great success with, so let us all applaud the silent co-authors of cookbooks that make great chef recipes work for the rest of us. The newer version lets us know exactly how big of a tray you’ll need, uses more potatoes, a simpler process of preparing them and I mean, just look at the results. (Well, not too closely. I was busy with a baby a nearly burnt mine.)
  • Want to make this with sweet potatoes? Lahey says that this version [Pizza Batata] should be made with slightly more water (4 1/2 cups) for the same amount of salt, and that 2 sweet potatoes (800 grams) is all you’ll need. Skip the rosemary.

1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be

4 teaspoons fine sea or table salt
6 to 8 (1 kilo) small to medium Yukon Gold potatoes, peeled
1 medium yellow onion, diced
1/2 teaspoon freshly ground black pepper
4 to 5 tablespoons olive oil
About 1 tablespoon fresh rosemary leaves

In a medium bowl, combine the 1 quart lukewarm water with salt, stirring until the salt has dissolved. Use a mandoline or your best sharpest knife to slice the potatoes very thin (1/16 inch thick), and put the sliced directly into the salted water, which prevents oxidation and also helps soften them so they cook up nicely. Lahey says to let them soak for 1 1/2 hours or up to 12 in the fridge overnight, but I was quite happy with my results after a 25 to 30 minute soak.

Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (shown) with olive oil. Divide your risen dough in half and use your fingertips, oiled or dusted with flour, to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect. If holes form, just pinch them together. It’s all going to work out, promise.

Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry on paper towels. In a medium bowl, toss the potato slices with the onion, pepper, and olive oil. Spread this potato mixture over your dough, going all the way to the edges so that there’s no uncovered edge; put a bit more topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with rosemary. Usually the salt the potatoes were soaked in is enough, but you can sprinkle more on if desired.

Bake for 25 to 30 minutes, until the topping is starting to turn golden brown and the crust is nicely bronzed underneath. Serve pizza hot or at room temperature.

Jim Lahey’s Basic Pizza Dough
This is halved and modified slightly

2 cups minus 1 tablespoon (250 grams) all-purpose or bread flour
1 1/4 teaspoons (5 grams) instant or active dry yeast
A heaped 1/4 teaspoon fine sea or table salt
A heaped 1/4 teaspoon granulated sugar
2/3 cups (150 grams) room temperature water

In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.

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113 comments on potato pizza, even better

  1. Sharyn

    I am making my best pizza dough ever using my bread machine. This sounds good and I would try making the dough in the machine it always comes out perfect. I make a pizza with some red sauce, sautéed onions and mushrooms, fresh mozzarella, pesto and a little genoa salami.

  2. PMM

    YES!!! My favorite Roman pizza! Cannot wait to try this recipe. How do you feel about shredded potato? I’ve had both styles in Rome. The texture of the shredded potato is actually quite nice.

  3. I looovvee love potato pizza! I’m not going to lie, I definitely add a little fontina or gruyere atop my fave recipe…but I’d like it like this too! Considering it’s snowing right now in Boston, I’m looking at making this alongside some sort of roasted veggies. Thanks for sharing!!

  4. Oh my. I’ve never had potato pizza (except for a baked potato pizza which is some sort of upper Midwestern monstrosity/brilliance, depending on how much you’ve had to drink already), but this looks phenomenal. It looks like one of those beautiful dishes where good things put together become a great thing on its own. I can’t wait to try this.

  5. deb

    Sharyn — I have had it with crumbled baked or boiled potato and cheese, but not shredded. I don’t think there is a version I wouldn’t like, however, but I am biased towards the bronzed coin look of this one.

    Emily — I added a Jim Lahey’s sweet potato suggestion from the book for you in the headnotes.

  6. Diane

    The Guardian!!! When did this start? Have I been under a pile of laundry? I am thrilled for you. Congratulations. Potato pizza tonite.

  7. Madison

    I’ll be making this and the asparagus pizza alongside your spring salad with new potatoes for dinner tonight. The unintentional theme of asparagus and potatoes is thrilling.

  8. Ivana

    An Italian pizza chain in Belgium makes this kind of pizza, but with the addition of a creamy truffle sauce – yum yum yum!

  9. Nikki

    I can’t believe that I’ve never heard of potato pizza (despite being a huge fan of this site! Don’t know how I missed the previous recipe….)
    For anyone that wants to try it it with sweet potatoes, you could try oregano in place of the rosemary. Sounds like a strange combo, but it’s delicious, I promise!

  10. This sounds SO GOOD!! When I lived in Switzerland I had a friend who used to put potatoes in her baked pasta dishes with cream sauce. When I told her that wasn’t something I’d come across before she said “I put it on my pizza too!” Since then, I’ve been looking for a recipe to make. Totally trying this!

  11. I just had the worst doctors visit ever (infertility stinks!!!) and was crying and was thinking pizza tonight to settle my nerves and you just helped revive my day with this potato pizza. I’m going to make this to soothe my sore spirits and try to get on with my life. It looks fabulous and there’s nothing quite like comfort food.

  12. JP

    Typo alert: “spread this potato mixture over this potato mixture…”. Just spread the potato mixture over the dough, right? Looks yummy, but I am another reader who might be forced to add a little cheese. Thanks!

  13. Renee

    See how your dough, having been stretched by hand and not rolled, is uneven? Even has holes? This never ends well for me Those holes seem to not handle the wet ingredients (like if it’s a red sauce pizza) and rather than crisping in those areas cause it’s thin, it gets soggy and falls apart. Also sticks to the pan. Is this not the case for you? Because of this, I roll all my doughs so they’re even and cook even, but then the dough is overworked.

  14. katherine

    This looks amazing. I have a mandoline but I have to confess I’m scared of it. Would food processor slicing disc be OK?

  15. HoS

    Hi Deb — could we please talk for a second about the texture of the crust once baked? What should I expect? Completely crisp? Soft/chewy inside, at least in the thicker parts?

    I made your lazy pizza dough this weekend (22 hour version) and was quite happy with it overall, esp with the portion of the dough that got an extra 16-20 hours in the fridge. It puffed nicely, tasted great, and even had nice holes in the texture, esp the last pizza. But it felt just a little too crisp each time, and the softer/chewier textures were mostly missing.

    What am I doing wrong? Baking it too long? Stretching the dough too thin? Should I add some extra tablespoons water next time? All suggestions appreciated :)

    Thanks, as always, for all your great work!

  16. I have a potato quiche’y thing’y just as non-persnickety that I die for. The simple ingredients and possible sweet potato angle here speak to me like the Potato Whisperer!

  17. deb

    HoS — Ideally, it would be stretchy inside and crisp outside, however it happens sometimes that it just gets crunchy, usually from baking too long or it being too thin. For best results, keep the dough as sticky as possible by resisting adding more water just because it’s soft. Seriously, look at the texture of the dough in this video (I too am impressed). Hope that helps.

    katherine — Slicing disc would be thicker. Here’s the thing nobody tells you about the mandoline: you don’t have to slice down to the nub i.e. the part where your fingertips are most at risk. You can get close and slice the ends by hand if you’re very nervous. You can also buy these, which many commenters here swear by (by I dislike my fingertips so I haven’t bought them).

    Renee — What had actually happened here is that I didn’t divide the dough evenly and that first half with the holes was a little shorted. This shouldn’t happen to you. That said, I just pinched it together and for a pizza like this especially, without messy sauces, it’s a non-issue even if something did leak. (But nothing did.)

    JP — Thanks. Try to resist the cheese, at least on the first run. There’s nuance in this that I think gets lost with cheese. And you’re talking to a total cheese-head, heh.

    Diane — Thank you, it was just a two weekend thing. Not sure if they’ll ask me to do more, but feel free to put in a good word. :)

    Tartiflette — How I looooove this (as a gratin). My friend used to make this for us for dinner parties. She’d buy a WHEEL of reblochon at, like, Whole Foods and they’d look at her like she had two heads. (This and the multiple containers of creme fraiche.) I have been eager to put a recipe for this on the site but am pretty sure nobody wants to know about it.

    Laura — Boo, I’m so sorry. I hope this will be a delicious distraction. And wine, if you can sneak it in.

  18. OMG OMG OMG! This recipe post is like Christmas come early!!!! I absolutely freakin love this pizza. My family is from a small village south of Rome, perhaps closer to Naples, called Fondi. I swear to God we would get this pizza every single day when we were there. There has never been a pizza, not even in Naples, that made me want more the way this pizza does. I live in Chicago and there was a rumor there was a guy that could make this. I didn’t want to be disappointed so never even bothered. I am so beyond excited to try this recipe. Thank you thank you for sharing. M

  19. HoS

    Wow, the dough in that video basically has the texture of thick cake batter or thick bechamel. Any idea how they get that? I mean, the choices are limited, right? More water, less yeast, more time, more gluten in the flour? Any other parameters I’m missing? One of these food lab types haven’t gotten it to work at home yet?

    Anyway — I will stop being anal for now :) Thanks.

  20. Helen in CA

    Not so sure this is vegan, tho. What w/the little yeast beasties. Looking forward to trying this (not being vegan myself)

  21. JM

    Can you let the dough in this recipe rest overnight like your Lazy Pizza Dough recipe? Or will it turn out differently?

  22. Randi

    This sounds good. However PW has an over the top leek, potato and bacon pizza that is SOOO GOOD! I’ll have to try this even though I am a cheese and over the top food lover.

  23. Jen

    I was just discussing Roman potato pizza with my family this weekend! I’ll have to try this recipe–looks wonderful!

    Another variation we have enjoyed adds caramelized onions and blue cheese on top of the potatoes–fancier, yes, and no longer vegan, but a wonderful flavor/texture combination.

  24. Laura in CA

    Curious – what does everyone eat with this? I feel if I ate this as a meal, I’d be eating only starches and some fat… and with no source of protein, I’d be left unsatisfied (vegetarian protein sources I’m 100% fine with as suggestions!)

  25. Mai

    Ahhhh I took my run down to river north yesterday and now I’m seriously regretting not stopping and getting a slice of this from Eataly’s La Focaccia! Can’t wait to try this out though since it’s one of my favourites from there and I never really thought about making it at home!

  26. This recipe sounds so extraordinary, and it’s finally something different from the ‘normal’ pizza you eat every time because you’re sometimes too chicken to try something new. But I will definitely try this one! Thanks for sharing this!

  27. I first put potato on a pizza when I was cooking for our Super Bowl party – “New England – Clam Chowda Pizza. It was melded with a seafood béchamel and fresh from the shell, steamed clams with paper thin slicers of potato and a fresh celery leaves. I didn’t use as many potatoes, but now I think I’ll have to give this one a go, it looks divine! Thanks for clearing up the method for us. BTW – your links to this post didn’t work in the e-mail — it kept opening up a page that said about : blank. Weird!

  28. Natasha

    Hi Deb! Knocking it out of the park, as always!!

    My partner just yesterday announced that he would make his ‘famous’ potato pizza this week (his is from Nigel Slater) and I can’t wait to tell him about your suggestions here for thin crispiness! His recipe uses thyme, caramelized onions, a bit of fontina and served with dollops of creme fraiche (NOT light! But delicious!)

    No-knead bread has also been topic du jour at our house lately (are you psychic?!). And my favorite article right now is the Serious Eats testing and revamp of Jim’s recipe. Combined with J.Kenji Lopez’ ‘skillet-broiler’ method, we’ve made some unreal ‘wood-fired’ neapolitan pizza in our regular gas oven.

    http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html

  29. Margy

    Re tartiflette (Nadia@maisontravers, 21, and Deb’s response), speaking for myself, I WILDLY want to know about it, and I am pretty sure others do too. Life is so much better with cheese. I suppose I can search anxiously through French cookbook indexes, but Smitten versions are always so happy-making.

  30. Susan

    The Pucinni’ s chain has an over-the-top Twice Baked Potato pizza that is pretty much the opposite of this minimalist master piece; none the less, your potato loving readers might be interested. Baked potatoes are cooled and sliced into rounds. The sauce is a white buttermilk-ranch type. They use guryere cheese, then top with potato rounds, covered with generous amount of chopped bacon (& good quality bacon, too) and spring onions sliced in rounds. Then baked. It is a monstrosity, and really good! But I love the simplicity of this Roman style pizza, and it sounds like something I could actually pull off at home, plus, the ingredients are so cheap!

  31. Whoa, that video you linked to Deb- makes me want to be an Italian pizza making lady. Somehow I think those women don’t spend as much of their day fretting about losing weight and being productive and getting lost in internet rabbit holes as I do. I want that music playing in the background of my life while I make sticky-dough pizzas. To my Q: I’m surprised to see the 500 degrees for 30 mins after your complaint of the original recipe burning at 440 for 30 mins. Maybe that’s the whole point of the salt soak; it keeps them from burning? plus a thick layer of tots maybe helps to protect the dough from burning?

  32. stephanie

    you know that thing that happens, where you’ve never heard of something but then as soon as you do, it starts popping up all over? that is tartiflette for me this week, and i would very much like to know about it, from you, recipe-wise. so that’s three votes so far, and i’m sure many more would agree! :)

    (it started as a result of making the hasselback scalloped potatoes from serious eats, which i thought were good potatoes, but adding tons of cream and cheese produced a dish that was neither creamy nor cheesy, which was disappointing.)

  33. deb

    Helen — Yeast are microorganisms, I don’t think I’ve ever heard of a vegan swearing them off.

    Molly — Indeed — there are a lot more potatoes on this one and that’s why it bakes longer. The 440 vs. 500 makes almost no difference.

    Jill — I didn’t have extra dough, or did you mean if I used my own recipe? I actually used Lahey’s this time, because I always want to try new-to-me ones. To me, though, they all taste the same in the end unless we give them a day or three in the fridge.

    Laura — I love this with a green salad, or roasted asparagus or basically whatever vegetable looks good to you right now. Think of it as the bread portion of your meal, but bread worthy of being a centerpiece.

  34. Sarah U

    Deb, perfect timing. I’m dairy-free for the first time in my life because apparently my baby whom I am nursing is dairy-sensitive, meaning I haven’t had pizza in – I don’t want to think about how long, actually – so a pizza without cheese basically sounds like the most delicious and brilliant food ever. And my hubs considers potatoes his fav “veggie” so I think all in all, this is health food. On the menu this weekend. Thanks!

  35. JessB

    THIS.IS.AMAZING…and mine was almost burnt-burnt because I had to run to get a kid from school while it was in the oven. Do not add cheese and just use the dough recipe Deb provides. The only thing I’d do differently next time is sprinkle salt on top before baking. Delicious!

  36. Marcia

    Soo… My favorite version of this is made at GRANA in Jamesport.Main road on the way out to NOFO. It has thinly sliced red onions . Their Pizzas are huge and we always order too much so we can take some home and have it immediately when we are thinking about how much we want some more .

  37. tara@littlehomekitchen.wordpress

    Thanks for the inspiration and the details. We made this tonight, and O.M.G. it was so good!!!!! In my oven, it took a little longer, but no one complained once the pizza hit the table.

  38. Jen

    I made this for lunch today and it came out perfect! The only thing I changed was subbing fresh sage for the rosemary because I was out, and that worked well–definitely going to try it with rosemary though. This recipe is definitely going into my regular rotation. Thanks!

  39. I adore potato pizza and learned to make it years ago from Lydia Marshall at her cooking studio in the West Village. She actually has a potato cookbook which contains the recipe. She also uses fresh mozzarella between the dough and potatoes layer. I have been making it for years and it continues to be a m major crowd pleaser.

  40. I refer to your Jim Lahey’s dough recipe which you adapted the rising times for ever time I take out his book and make pizza dough. It’s fool proof!! I love it :)

    This potato pizza looks so so delicious.. It’s breakfast here right now and I’m drinking coffee while typing this but want a slice of pizza to go with it. NOW. YUM!! Will be giving it a go this week for sure! Do you think some blanched silver-beet would be a nice addition or just stick to potato, rosemary and onion?

    Love your recipes! x

    ps. any news on book 2? or have I been living under a rock & missed the post?

  41. Winona

    Do you think using any other kinds of potato would work, or would that adjust the starchiness/taste of it? I have so many red potatoes kicking around.

  42. Scott

    I made this recipe and its wrong. 2 cups of flour to 2/3 cup water is not Laheys recipe and doesn’t work. The potatoes burned and didn’t cook evenly. The onion was raw and the potato was burnt. It was gross. Don’t waste your time on this flawed recipe.

  43. Ivana

    This is totally random and unrelated to the recipe above, but I keep thinking of you every time I make this Griddled Courgette Salad: http://www.eattravellive.com/recipe/griddled-courgette-salad/
    It’s a recipe from James Ramsden’s “Love Your Lunchbox” cookbook and one that rocketed straight into a weekly rotation from the moment I first tried it. And every time I eat it, I think to myself ‘Deb would love this!’

    1. deb

      Ivana — It sounds delicious. I have two questions: do you make it on a grill or a stovetop grill plate? And do you find halloumi pricy? I adore it but have yet to find a block (that we would easily finish in a meal for 3/4) for less than $10. Although now I read that back to myself, I wonder why I’d consider double that worth it for steak but not this otherworldly cheese. ;)

  44. Charlotte

    Yay! You may have just solved my dilemma of what to serve for a meatless meal that doesn’t have beans or lentils (husband and kid won’t eat) or cheese in order to meet a requirement for my kid’s climate change showdown for school. Looks amazing!

  45. JessB

    Update: This is delicious cold, straight from the fridge. And since I baked mine so much darker than Deb showed, the crust was still crunchy too! 3 year old approved!

  46. This is one of my favorite pizza al taglio, together with the spianata al rosmarino, and it’s good either warm or cold. It’s the only type of pizza that I will allow to have a thin small crust. As anything you cook, it looks delicious. Pizza al taglio is not just daytime pizza anymore ;)

  47. Julie

    Thanks, Deb, for the tutorial on Roman pizza. The best potato pizza I had was in Lake Como, wandering around by myself more than ten years ago. All it had was what yours has: potatoes, rosemary and olive oil. I’m not sure it even had onions but I didn’t stop to inspect, I was so busy filling my face. It was swoon-able. I have made variations many times, sometimes with a little first layer of a tiny bit of fontina. Sometimes with some tiny cubes of pancetta, fried a bit first. Sometimes I finely chop the rosemary and save half of it for when the pizza comes out of the oven. Sometimes some dried red pepper. But always it comes back to the potatoes. And isn’t it so lovely that most “porta via” pizzas in Rome do NOT have tomatoes?
    thanks again.

  48. Emm

    Made this tonight and it was scrumptious. I used the adapted Jim Lahey pizza dough recipe you provided here, and at first my dough was somewhat dry and all the flour couldn’t be incorporated. After adding water bit by bit and deciding to err on the wet side, I found my dough needed about an extra half cup of water to get it to a good and sticky, almost goopy, consistency. It baked up perfectly chewy in some places and crispy in others, and it’s now my new favorite pizza dough recipe.

    As for the rest of the recipe, I followed it to the letter, and it turned out just as described, almost gratin-like in the middle and crispy on the top. So easy, too. Thank you!

  49. Stephanie

    A beautiful red headed curly top baby! I have one of those, (okay, she is 22). You will have to beat the boys off with a stick. Amazing that you have time to cook at all! This pizza looks like a carb overload, saving it for the weekend.

    One thing I love about your recipes, no nasty calorie information. Just really ruins the appeal!

  50. Nancy

    Avacado toast where have you been all my life??? I never even heard of it til I saw it here, and then promptly forgot about it. Until this past weekend when I saw an avacado on my counter and gave it a try. Now I CANT STOP EATING it. Thanks for a great blog.

  51. JessB

    I did add extra water to my dough too. 2/3 of a cup wasn’t enough. For anyone saying it was soggy, it just needed baked more. I literally burnt mine around the edges and it was perfectly crunchy everywhere else.

  52. Jo

    Qk – I guess I’ll have to buy a mandolin now.! This looks amazing and Yukon gold potatoes are amazing so creamy and delicious we have been having a cracker crus pizza twice a week because it is so easy and delicious but I’m missing the more chewy crust. Anyone interested in a great easy fast cracker like crust try two red bowls recipe only takes 30 minutes to “rise”.
    I’ve been on a choclate kick these last 3 weeks and your salted choclate chunk cookies are amazing and the choclate loaf cake ( served with fresh strawberries that were outrageously expensive but actually really good). The dough is so good I’m tempted to make a batch with just some walnuts and drizzle choclate over them so I an enjoy the dough more.
    Don’t know what we would do without you – you make my day with your wonderful writing and recipes.!

  53. Lindsay

    We’re gluten and dairy free over here and I’m excited to eat this pizza! I used a cup-for-cup GF flour and found that 2/3c water wasn’t even close enough to get the dough together. It was more like a cup. But I read the comments and everyone else was ok w 2/3c water? Normally the SK recipes translate to GFDF so well, I’m wondering if I missed something. Seems to be rising well.

    Omg potatoes and pizza?! Seriously can’t wait.

  54. Sarah U

    Made this last night with Nancy’s chopped salad – one of my fav salads with pizza – and everything was delicious! Absolutely loved the rosemary! Our friend, who we had over for dinner, is headed to Rome next week and I insisted she hunt down potato pizza and try it! I think next time I might broil it for a minute at the end to get even more crispies on the taters. :) Thanks for another great recipe. Can’t wait for leftovers today.

  55. Katy

    Lahey is mad. Rosemary is delicious with sweet potatoes. I put rosemary or herbes de provence on all my sweet potato oven fries, along with as many grinds of black pepper as my endurance will allow. Please try this combo on your pizza!

  56. Emily

    Am I the only lazy jerk who’s going to ask your thoughts on store-bought pizza dough? I have a fussy baby and a spirited toddler on my hands and Trader Joe’s refrigerated dough is looking very tempting to me right now.

  57. Louisa

    I have russet potatoes on hand, and am wondering if they can be substituted just to avoid another trip to the store?

  58. Nique

    Just made this with a very patient 5 year old. Soaked the potatoes for ~6 hours. We used fennel instead of rosemary and white instead of black pepper.
    Fabulous !

  59. Anne

    I made this yesterday. I let the dough rise only 45m because we were hungry and didn’t want to wait for dinner. No problem at all. Nice crust. I didn’t pat dry the potatoes because with an oven at 500 degrees it is not really necessary – no problem there. However, I indeed also thought that between the salt in the water for the potatoes and the salt in the dough, it would be enough but I should have sprinkled some on with the Rosemary. Everyone was adding salt to their pizza all through dinner. Oops. Defs recommend sprinkling more salt on. Overall a good recipe, we enjoyed it.

  60. Anne

    Also to respond to Louisa above – we used Russet potatoes. I thought it was good with russet. Don’t know if it would be more delicious with Yukon but it defs works with russet.

  61. Carrie

    I did this last night and cheated with Trader Joe’s pizza dough in a bag, and I added a spoonful of alfredo sauce from a jar before putting down the potatoes. I chopped up my rosemary because I don’t like the texture of the whole leaves. It cooked up beautifully and tasted divine. It even looked nice! My six year-old refused to eat it but hubby and I loved it. Thanks for another wonderful recipe!

  62. I use Jim Leahy’s pizza dough, from Jenny’s Dinner a Love Story, everytime I make pizza. It was life changing! I mean, no need to knead! It looks exactly like your photo above when I get it all stretched out on the baking sheet. I can’t wait to make this potato version. Yum!

  63. Vanessa

    I have to say, I didn’t love this. I found the dough to get overly crispy because of the lack of sauce, and for it just not really to gel beyond being potatoes and rosemary on flatbread. Back to saucy pizzas for now.

  64. Jane

    Another vote from me for the fun of reading the results of Deb dancing through a wheel or two of reblochon cheese, a slab of bacon, a bottle of dry white wine, and lots of onions, potatoes, salt and pepper in search of the ultimate tartiflette recipe. Mon dieu, the sacrifice! Heck, the photographs alone will be worth the (free) price of admission – and just looking at pictures of the gol darn dish will probably add a pound or two to my middle. My husband bicycled through the French Alps a few summers ago and when he returned he made tartifilette to take to our grandbaby’s shower/ celebration. Even though the tartifillete had stiff competition with the host’s fresh caught and grilled salmon (we live in the Pacific Northwest) the tartifilette was the first dish to be devoured in its entirety. Thanks to Deb for the gorgeous potato pizza – yum!

  65. Laura in CA

    Tried to make this but after 3 hours, my dough didn’t rise! I used all the right ingredients? Maybe didn’t cover it well enough? I taped down the syran wrap to help it stay… Maybe I’ll buy pizza dough from the store or I’ll find another recipe to use mandolined potatoes in haha!

  66. Laura in CA

    Update – my mom told me that the water I added was too hot and so killed the yeast. I post this update in case anyone else doesn’t take seriously the ingredient of “room temperature water.” I just turned on the kitchen sink (mine runs crazy hot) and did my best to find room temperature.

  67. Tammy

    I agree with #94 Vanessa. This tasted more like potatoes on flatbread than pizza. I think it would work okay as an appetizer or side dish but it’s not filling enough to be an entree.

  68. Becky

    I finally made this tonight and it was a hit! I actually followed a recipe for once and it was a hit with omnivores! My dough didn’t double in two hours (even though the kitchen was quite warm and my water wasn’t too warm), but I just went with it and it turned out fine. I was afraid 1kg of potatoes would be too much, but the layers of potato made for a nice contrast of creamy in the middle and crunchy on top and bottom. I set my potatoes to soak after making the dough, so they soaked for nearly 2 hours and it worked out well.

  69. K

    Hi Deb and all,

    Thank you so much as always! I’m making a bunch of stuff in the next couple days for vegan friends who just had a baby. I’d love to par-bake this and stash it in their freezer. Any suggestions (or a link to a general guide you like) on how long to bake/temp before freezing? Can I just bake halfway and instruct them to bake the rest of the time at the same temp throughout? Thank you!

    1. deb

      K — I believe that would work. In general, when freezing, I find baking something so it’s pale but mostly cooked is best. Let them bring it back up with color. 375 or 400 should be fine if defrosted.

  70. Lizzy

    I found this very delicious. I ran 5 miles before dinner and had zero hesitation to wolf down pretty much a whole one of these pizzas. I was thinking, mid-wolfing, that this would be terribly lovely with an egg on it. I guess we’ll just have to make it again!

  71. Allie H.

    Hi there! I love potatoes and I love pizza, put them together and I’m in love! This recipe seems really simple, but I was wondering if it’s possible to add more spices to this potato pizza since I’m crazy about spices. If you think that would work, what spices do you recommend putting on it? There are just so many options that I don’t know what would go best with it. Can’t wait to try this!

  72. Elizabeth

    It’s been a while since I have made this, but I have been making a version of this for years after studying in Italy. And though this moves away from the simplistic approach, I have mixed and matched adding sauteed leeks, toasted pinenuts, roasted garlic and goat cheese. Thanks for the reminder of such a tasty meal!

  73. Rebecca

    A recent discovery is Tartiflette pizza in France. They’ve taken Tartiflette (a very popular casserole made from layered potatoes, lardons, reblochon cheese and onions) and stuck it on top of pizza… Mmmm…

  74. Erin

    I’ve now made this multiple times. My notes:
    – I make Deb’s pizza dough recipe for this (and all pizzas). It never fails.
    – I always use a red onion rather than a white one, and slice it into thin half-moons rather than dicing. The flavour works especially well with the rosemary.
    – I have a pizza stone but I don’t use it for this. Because this needs longer in the oven than a normal pizza to get the potatoes cooked, you risk burning the crust with the searing heat of a stone before the topping is done.
    – Sprinkle some polenta over the pan before stretching out your dough. Helps with crisping, gives a more authentic flavour/texture and no sticking.
    – Try mixing some softened butter with minced garlic and anchovies and spreading it over the dough before the potatoes. It’s not strictly necessary but we love it.

  75. I forgot the onions (how can you forget the onions?) and added them at the last minute, just doing thin slices and tucking some under the top layer, some over. Worked fine! Delicious.

  76. AMD

    In the late 80’s I worked with an Italian woman in Toronto. She brought in a potato pizza to share with us at lunch. It was the best pizza I have ever eaten. I have tried to replicate that one since without success. I am going to try this Saturday with some girlfriends I am having over. Will let you know how I make out.