Potato & Rosemary Pizza Rustica

Preparation info
  • Makes


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

In Rome, pizza rustica is often an on-the-go snack sold wrapped in wax paper. When this version, covered with thinly sliced potatoes, yellow onion, and rosemary, is baked, magic happens: The crust gets perfectly crispy, the potatoes and onions become golden brown, and the rosemary gives off an enticing fragrance.



  1. Make the dough, dividing it into 2 balls rather than 4.
  2. Make the topping: Peel and very thinly slice potatoes on a mandoline or with a very sharp knife, transferring them to a large bowl of ice water as sliced. Soak potatoes for 30 minutes to remove excess starch, then drain in a colander. Repeat soaking and draining process 2 more times. Set colander with potatoe