Pizza and Focaccia

White Pizza with Potato and Rosemary

Potato on pizza sounds odd only until you taste it: paper-thin slices turn crisp as chips at the edges and soft and buttery in the middle. We soak them in salted water to rinse off the starch and season them at the same time, then toss them with garlic, rosemary and oil. No tomato sauce, just cheese, potato and fragrance.

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White Pizza with Potato and Rosemary — the finished dish
Prep
30 min
Cook
24 min
Rest
2 h 15 min
Total
3 h 9 min
Servings
4
Level
Easy
Per serving
570 kcal

Ingredients

For the dough

For the topping

  • What to use instead

    Waxy potatoes hold their shape best. Floury ones work but give a softer, less tidy topping.

Makes: 2 pizzas (30 cm), 4 portions

Method

Oven

275 °C · top and bottom heat, no fan

With a fan: 255 °C

  1. Step 1: Knead the dough

    Combine the flour, yeast and salt, add the warm water and oil and knead for 8–10 minutes into a smooth, springy dough.

  2. Step 2: Rise and preheat

    Cover and leave somewhere warm for 1.5 hours, until doubled. Divide into 2 balls and rest under a towel for 45 minutes more. Meanwhile, heat a pizza stone or upturned baking sheet in the upper third of the oven at its maximum, 250–275 °C (480–525 °F), for at least 45 minutes.

  3. Step 3: Slice and soak the potatoes

    Peel the potatoes and slice them 1.5–2 mm thick on a mandoline, so thin they’re almost see-through. Soak in cold salted water for 20 minutes, then drain and dry thoroughly on a towel.

  4. Step 4: Season the potatoes

    Toss the potatoes with the garlic, rosemary, oil and pepper until every slice glistens.

  5. Step 5: Stretch the base

    Press a ball out with your fingertips, leaving a 1.5 cm rim, stretch it to 30 cm and move it onto a floured peel or parchment.

  6. Step 6: Top the pizza

    Scatter over half the mozzarella, then lay half the potatoes on top in overlapping rows like roof tiles. Sprinkle with half the parmesan.

  7. Step 7: Bake

    Bake for 10–12 minutes, until the potato edges are browned and crisp and the slices are tender when pierced with a knife. Bake the second pizza the same way and serve straight away.

Tips & variations

  • Tip

    Slice thickness is everything: anything over 2 mm won’t cook through before the crust burns. Without a mandoline, use the sharpest knife you own.

  • Swap

    Waxy potatoes hold their shape best. Floury ones work but give a softer, less tidy topping.

  • Variation

    Add a few thin slices of pancetta or some crumbled gorgonzola before baking.

  • Storage

    Refrigerate leftovers for up to 2 days and reheat in a dry covered frying pan for 5 minutes.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 4 servings
Energy570 kcal2,280 kcal
Protein23 g92 g
Fat21 g84 g
Carbohydrates70 g280 g

Approximate values calculated from standard ingredient data.

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