Italian Potato and Rosemary Pizza Recipe
This authentic Italian Potato and Rosemary Pizza (Pizza con Patate e Rosmarino) features thinly sliced potatoes, fragrant fresh rosemary, and generous extra virgin olive oil on a simple homemade or store-bought dough. It’s a classic Roman-style white pizza that’s crispy, aromatic, and naturally vegan-optional—pure comfort with minimal ingredients delivering maximum flavor in every bite.
Why You’ll Love This Recipe
As an experienced chef who’s made countless pizzas, I adore this one because it’s incredibly simple yet elegant—proof that great Italian cooking relies on quality ingredients rather than complexity. The thinly sliced potatoes roast to tender-crisp perfection, soaking up olive oil while releasing their earthy sweetness.
Fresh rosemary adds that signature piney, herbal aroma that perfumes the whole kitchen (and pairs magically with potatoes). No heavy tomato sauce or overload of cheese means it’s lighter than traditional pizza, making it perfect for weeknights, entertaining, or when you want something satisfying without feeling weighed down.
It’s naturally adaptable—vegan if you skip cheese—and feels rustic yet refined, like something you’d find in a cozy Roman trattoria. Once you try it, you’ll crave that golden, herb-flecked crust and those melt-in-your-mouth potato layers every time pizza night rolls around.
Italian Potato and Rosemary Pizza Recipe
Crispy thin-crust pizza topped with sliced potatoes, fresh rosemary, and olive oil—a simple, aromatic Italian classic.
Ingredients
- 1 lb (450g) pizza dough (homemade or store-bought)
- 3-4 medium Yukon Gold or waxy potatoes (about 1 lb/450g)
- 4-5 tablespoons extra virgin olive oil, divided
- 2-3 sprigs fresh rosemary, leaves stripped and roughly chopped (about 1-2 tablespoons)
- 1 teaspoon flaky sea salt (plus more to taste)
- Freshly ground black pepper, to taste
- Optional: 1/2 cup grated Parmigiano-Reggiano or mozzarella cheese
- Optional: 1 small red onion, thinly sliced; 2 garlic cloves, minced
Instructions
- Get Ready to Roll: Preheat your oven to 475-500°F (245-260°C) with a pizza stone or baking sheet inside if you have one—this super-hot start gives the crispiest base. Flour your work surface lightly.
- Prep Those Potatoes: Wash and peel (optional) the potatoes, then slice them super-thin using a mandoline or sharp knife (aim for 1/8 inch). Soak slices in cold salted water 15-20 minutes to remove starch—this trick keeps them crisp! Drain and pat very dry with paper towels.
- Flavor the Potatoes: In a bowl, toss potato slices with 2-3 tablespoons olive oil, half the chopped rosemary, a pinch of salt, and black pepper. If using onion or garlic, add them here for extra aroma. Let them mingle while you stretch the dough.
- Stretch the Dough: On floured surface (or parchment), gently stretch or roll dough into a 12-14 inch round or rectangle. Keep it thin for that authentic crispy edge—don't worry if it's rustic! Transfer to parchment or floured peel/pan.
- Build the Base: Drizzle 1 tablespoon olive oil over dough. If using cheese, sprinkle half now for melty goodness under potatoes.
- Layer the Magic: Arrange potato slices overlapping in a pretty pattern, covering dough almost to edges. Scatter remaining rosemary on top. Drizzle another 1-2 tablespoons olive oil generously—it'll make everything golden and fragrant. Season with more salt and pepper.
- Into the Oven: Slide pizza (on parchment or peel) onto hot stone/sheet. Bake 15-20 minutes until crust is golden, edges puffed, and potatoes tender with crispy spots. Rotate halfway if needed for even browning.
- Finish Strong: Remove from oven. Drizzle final olive oil, sprinkle flaky sea salt, and add extra fresh rosemary if desired. Let rest 2-3 minutes—aromas will be irresistible!
- Slice & Serve: Cut into wedges with a pizza cutter. Serve hot—pair with a crisp salad or wine for pure Italian bliss.
- Enjoy Every Bite: Dig in! The contrast of crispy edges, tender potatoes, and herbal perfume is heavenly—simple ingredients, big love.
Notes
- This is a "white pizza" (no tomato sauce), highlighting pure Italian restraint.
- For extra authenticity, bake on a pizza stone for restaurant-quality crunch.
- Potatoes must be thin—thick slices won't cook through properly.
- Use high heat; lower temps lead to soggy results.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 293Total Fat 5gSaturated Fat 0gUnsaturated Fat 5gSodium 961mgCarbohydrates 51gFiber 2gSugar 2gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use a mandoline for super-thin, even potato slices—they cook faster and crisp up better without sogginess.
- Soak sliced potatoes in cold water 15-30 minutes to remove excess starch for crispier results, then pat very dry.
- Preheat your oven (and pizza stone/baking sheet if using) fully for the best crust—aim for 450-500°F (230-260°C).
- Drizzle olive oil generously; it’s the star here and prevents dryness.
- Don’t overload toppings—keep it sparse so potatoes cook through evenly.
- For extra flavor, add a sprinkle of flaky sea salt right after baking.
- If using store-bought dough, let it come to room temperature for easier stretching.
- Bake on the lowest oven rack for a crispier bottom.
Ingredients Notes
- Potatoes: Waxy varieties like Yukon Gold or red potatoes work best—they hold shape when sliced thin and don’t turn mushy. Russets can work but may break down more. Aim for uniform thin slices (about 1/8 inch or less) for even cooking.
- Fresh Rosemary: Essential for authentic flavor—its woody, aromatic notes elevate the dish. Use fresh sprigs (not dried) for brightness; strip leaves and chop or leave whole for rustic appeal. About 2-3 sprigs give plenty.
- Extra Virgin Olive Oil: Use a high-quality, fruity one—it’s not just for drizzling but infuses everything. Be generous; it creates that signature glossy, flavorful finish.
- Pizza Dough: Homemade is ideal for authenticity (simple flour, water, yeast, salt, olive oil), but quality store-bought works great. It should stretch thin for a crispy base.
- Cheese (optional): Parmigiano-Reggiano or mozzarella adds savory depth in many versions, but the classic Roman style often skips it for a pure potato-rosemary focus—try both ways!
- Salt & Pepper: Coarse sea salt on top post-bake enhances crunch; black pepper adds subtle heat.
Variations and Substitutions
- Vegan Version: Skip cheese entirely (classic in many Italian recipes) or use vegan mozzarella/Parm for a dairy-free twist.
- Cheesy Upgrade: Add grated Fontina, Parmesan, or mozzarella under or over potatoes for gooey meltiness—Fontina pairs especially well with rosemary.
- Add-Ins: Thinly sliced red onions or garlic for sweetness/sharpness; a few olives or anchovies for umami; crispy guanciale or pancetta bits for a Roman-inspired meaty version.
- Herb Swaps: Try sage, thyme, or oregano if rosemary isn’t available, though rosemary is the traditional star.
- Dough Alternatives: Use pre-made flatbread or focaccia dough for quicker prep, or whole wheat flour for a heartier crust.
- Spicy Kick: Sprinkle red pepper flakes or chili oil post-bake.
- Gluten-Free: Swap in gluten-free pizza dough—ensure potatoes are sliced thin so they cook through.
- Thicker Style: Use pan pizza dough for a focaccia-like version—great for sharing.
Storage Options
Best enjoyed fresh and hot from the oven for maximum crispiness. Store leftovers in an airtight container in the fridge up to 2-3 days.
Reheat in a hot oven (400°F/200°C) or air fryer 5-8 minutes to restore crisp texture—avoid microwave as it softens the crust. Freezing isn’t ideal (potatoes can turn watery), but if needed, freeze baked slices up to 1 month; thaw and re-crisp in oven.
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