Authentic Italian Potato Pizza is one of the most surprisingly delicious pizzas I’ve ever tasted. Have you ever had potato pizza? If not, don’t wait any longer!
I know what you’re thinking…carbs on carbs, right? Well, have Italians ever been wrong when it comes to food?
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I’m going to ask you to trust me on this one, because I had the same trepidation the first time I ever saw a potato pizza in Italy. It looked so “blah” and boring, that I was not tempted in the slightest. This is despite the fact that I’m a huge potato fan. I was much more interested in the traditional tomato topped pizzas, but little did I know that I was really missing out on one of Italy’s best creations.
I don’t actually recall when I first tried potato pizza, but I know it was when I was in Rome, probably when I was 19 or 20 years old. It was truly eye-opening. No longer could I simply judge how something would taste, simply because I knew how the different ingredients tasted separately!
Potato pizza has such fabulous flavor. I am not exaggerating when I tell you you will most likely be shocked at how good it tastes. As always, the quality of ingredients is key. You won’t get this delicious flavor by using the wrong potatoes or inexpensive olive oil. As I always say, you really have to use top quality ingredients, more so when there are a minimal of ingredients, such as in this pizza.
Slicing-potato-pizza.jpg
I use top quality extra virgin olive oil, sea salt, and yellow (or gold) Idaho® Potatoes, which is really the kind of waxy potato that is necessary for this pizza to turn out correctly. Use the best quality ingredients and you’ll end up with a fabulous tasting pizza.
Also, please remember that this type of pizza is actually a very healthy and nutritious pizza~
-no sugar -no hydrogenated oils -only healthy fat (extra virgin olive oil) -no processed, chemical and
preservative filled dough -dairy and cholesterol free (if not using cheese) -all the health benefits of
potatoes -vegetarian -vegan (if not using cheese) -potatoes are baked, not fried
And homemade pizza with tomato sauce isn’t unhealthy, either!
Favorite Homemade Pizza Recipe
Authentic Italian Potato Pizza (Pizza con Patate)
with Yellow Idaho® Potatoes
recipe by Christina Conte
printable recipe below
Ingredients
1 lb pizza dough (if making this recipe, plan ahead 12-18 hrs or you can use your own recipe or bread machine) this recipe will also make more than a pound of dough, so you’ll have a little leftover
4 to 5 yellow Idaho® potatoes
4 to 5 tbsp good quality extra virgin olive oil (I like De Cecco)
1 to 1 1/2 tsp Kosher or sea salt, more or less to taste
freshly ground black pepper, to taste (optional)
a sprig of fresh rosemary (optional)
6 to 8 oz of fresh mozzarella (optional)
Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly with about a tablespoon of extra virgin olive oil.
Shape the dough into the shape of your pan, then place the dough onto it. Drizzle about a tablespoon or more of extra virgin olive oil and rub it over the surface evenly. Leave in a draft-free place for a few minutes while you prepare the potatoes.
Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl. I love my OXO mandoline slicer.
oxo mandoline slicing potatoes
It’s really important for the slices to be thin and uniform, so a mandoline slicer or food processor works great.
Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
Sliced Idaho Potatoes in Bowl
Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly. I didn’t add cheese.
Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered. Unlike a traditional tomato pizza, you don’t need to leave an edge. I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I’d recommend going all the way to the edge and will explain why, below).
Layering potatoes onto potato pizza
Drizzle with another 1 tsp or so, extra virgin olive oil. Spread carefully and evenly over the potatoes with your fingertips or a brush.
drizzling oil on potatoesOptional: sprinkle the some fresh rosemary, if desired (I added rosemary to one half of my pizza).
Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, move the pizza onto the middle shelf of the oven. Bake for another 8 to 11 minutes, or until the potatoes begin to brown.
If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy. This is the reason it’s best to place the potatoes all the way to the edge of the dough and not leave any exposed crust. If you do this, you don’t have to worry about the crust burning while you crisp the potatoes.
top view potato pizza
close up potato pizzaRemove the potato pizza from the oven and cut into slices; serve hot, warm or cold. This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
This pizza is so delicious, you won’t even want to think about how you’ve been missing out all these years!
handheld slice potato pizzaRemember I asked if Italians have ever gotten the food wrong? Well, if the people who are responsible for creating all of this, also invented potato pizza, need I say anything more?
Ingredients
1 lb pizza dough (if making my (search "my mother's favorite pizza") recipe, plan ahead 12-18 hrs or you can use your own recipe or bread machine) this recipe will also make more than a pound of dough, so you’ll have a little leftover
4 to 5 yellow Idaho® potatoes
4 to 5 tbsp good quality extra virgin olive oil (I like De Cecco)
1 to 1½ tsp Kosher or sea salt, more or less to taste
freshly ground black pepper, to taste (optional)
a sprig of fresh rosemary (optional)
6 to 8 oz of fresh mozzarella (optional)
Instructions
Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn’t add cheese).
Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered (unlike a traditional tomato pizza, you don’t need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I’d recommend going all the way to the edge and will explain why, below).
Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it’s best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don’t have to worry about the crust burning while you crisp the potatoes).
Remove from the oven and cut into slices and serve hot, warm or cold.
This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
I was sponsored by The Idaho® Potato Commission to create this recipe, however, I only promote items I use and truly believe in.
https://www.christinascucina.com/authentic-italian-potato-pizza-con-patate-idaho-potatoes/
