Rosemary Potato Pizza
We have some wonderful Italian friends that know how to cook! They've introduced us to some fabulous specialties from Rome and Naples. When they say, "we'll be over to make some pasta," they literally show up with flour and start making the pasta by hand. Every once in a while, we do pizza night. And we're not talking about just one or two kinds of pizza. There are usually a dozen pizzas made that night, every single one of them unique and different, with an array of fresh vegetables and various cheeses. One of my favorites is what they simply call "potato pizza." Now, the first time they mentioned it, I didn't think it sounded all that appealing...but now it's absolutely one of my favorites.
Our friends make their own dough, but we can cheat a little with Trader Joe's ready made dough. It's in the refrigerated section in 1-pound bags - enough for one pizza.
Rosemary Potato Pizza
1 lb plain pizza dough
1 potato (russet), peeled and very thinly sliced
2 Tbsp extra virgin olive oil, divided
1/2 tsp salt
1 Tbsp packed fresh rosemary
1) Preheat the oven (preferably with a pizza stone inside) to 525 degrees. If you don't have a pizza stone, just use a lightly oiled baking pan.
2) Drizzle the potato slices with salt and 1 Tbsp olive oil. Let it sit while you roll out the dough.
3) Roll out the dough thinly on a floured surface (such as a cutting board that you can then use to slide the pizza onto the pizza stone).
4) Cover the surface of the pizza with a single layer of potatoes. Sprinkle on the rosemary and drizzle with remaining olive oil.
5) Carefully slide the pizza onto the pizza stone in the oven. Cook for about 12 minutes or until crust is golden.
Balance it out with a great fresh salad. Enjoy!
We have a local pizzeria called Za, and they make this pizza. It's outrageous! I always assumed you had to cook the potatoes first. This sounds much easier. I'll have to try it!
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What's the trick to transferring the assembled pizza to the pizza stone or cookie sheet? I've tried using gobs of flour so the dough doesn't stick, but I still have problems getting the pizza to "slide" onto the pizza stone. I usually end up with a calzone, or very deformed pizza that's not fit to serve guests.
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Hi Janet,
I use a very smooth cutting board that is floured, then I tilt the board and give a "shimmy shake" till the pizza starts to slide off. As soon as the front edge touches the pizza stone, it will kind of stick and you can quickly slide the rest out.
My Italian friends always use a peel (Just search "pizza peel" on Amazon and you will see a big selection.) They do the same thing with the peel: shimmy-shake till it begins to slide, then pull it out from underneath the pizza. Their pizzas are extremely thin (much thinner than mine) and perfectly round every single time. Obviously they've had a lot of practice!
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They key is to dust your transfer surface with course cornmeal as opposed to flour. That should make your pizza slide off quite effortlessly. Happy Baking
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Thanks for this recipe. I tried this tonight and it was very tasty!
There was one ingredient that I did add that added to the flavor. Trader Joe's chicken sausage - spinach and garlic flavor. I would recommend two links sliced and placed on top of the potatoes. It's a nice addition!
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Thanks for sharing your recipe. I am planning to cook this during my sister's graduation. This is her favorite.
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Thanks for sharing your recipe.
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Tell me more, let it come.. You are master
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That's real passion for cooking, some people have this gift. I would never lose a night just to cook but when I read this post I couldn't help thinking about how special those pizza nights are and it made me wish to be there with you.
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Looking forward to trying this with a proscuitto topping!!
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