Anytime we have a potato pizza it takes us back to our first trip to Italy. It was there, on the streets of Rome, that we were first introduced to pizza and potato married together. It has been a favorite ever since. A word of warning, though: The potato slices baked with rosemary are highly addictive, so you might want to make extra for snacking on. Somehow half of the tray seems to disappear before the pizzas are ever assembled.

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Ingredients

  • 1 pound (455g) fingerling or other baby potatoes, sliced ¼ inch (6mm) thick
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons olive oil, plus more for brushing crust
  • 1 batch Pizza Dough
  • ½ cup (120ml) Homemade Barbecue Sauce or tomato sauce
  • ½ cup (65g) grated smoked Gouda or other preferred cheese

Method

Directions

  1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. Combine the potato slices, rosemary, salt, and oil on the lined sheet pan. Toss to evenly coat the potatoes.
  3. Bake for 15 minutes, or until the potatoes are light golden. Set aside.
  4. Place a baking stone on the middle rack of your oven and raise the oven temperature to 550°F (290°C), or as hot as your oven will go.
  5. Divide the pizza dough in two and stretch the first half. (See instructions in the Pizza Dough recipe.) Brush the edges of the dough with oil. Place the dough on a floured peel (see Note) and shake the dough on the peel to make sure it isn’t sticking.
  6. Spread the sauce evenly over the pizza. Add half of the potatoes, then sprinkle with the cheese. Bake for 10 minutes, or until the crust is golden.
  7. While the first pizza bakes, repeat the procedure in step 5 with the second dough half. After the first pizza is out of the oven, repeat step 6 with the second pizza.
  8. Slice and serve.

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