Recipe: Potato Pizza

You NEED this pizza in your life!

The thinly sliced potatoes, fragrant thyme top a crispy homemade pizza dough with dollops of fresh cheese ….. it doesn’t get much better than this.. This pizza is easy to assemble, highly addictive and the perfect addition to pizza night!

I know what you're thinking - HELLO carb load!  Well . . . yes, but If you go to Italy, you’ll see potato pizza in many of the trattorias. Stay with me here, picture yourself sitting at a tiny cast iron bistro table on a patio in Rome, with a fresh out of the wood burning oven potato pizza with a glass of chilled white or ruby red vino. Buon Appetito Tesoro!

Need the perfect homemade pizza dough recipe for this pizza click here.

Potato Pizza

Prep Time: 30 minutes 
Cook time: 30 minutes 
Total Time: 1 hour 
Serves: 1 (13”x18”) sheet pan
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

• 1 prepared pizza dough or make my quick and easy pizza dough 

• 7 medium yellow potatoes 

• 1 tablespoon kosher salt

• 1 ball mozzarella cheese (see Options below for a substitution)

• 5 tbsp olive oil

• 3-4 cloves garlic, minced 

• 1 teaspoon dry thyme

• Salt and pepper to taste

INSTRUCTIONS 

1. Preheat your oven to 425°F

2. Prepare your pan with a tablespoon of olive oil and using a paper towel spread to coat the pan. 

3. Peel the potatoes and add them to a large pot and cover with cold water with 1 tablespoon kosher salt and bring to a boil, reduce heat to. simmer and cook the potatoes for about 20 minutes, until fork tender. You should be able to pierce the potato with no resistance.

4. In a small bowl, combine the olive oil, garlic, thyme, salt and pepper.

5. With your fingers, begin to press the dough to the sides of the pan. If your dough resists and won’t cooperate, let it rest for a bit while you work on the potatoes. Your dough should eventually cover the entire pan. If holes develop, simply pinch them together. 

6. Drain the potatoes, allow them to cool to the touch and slice each one. Slice them as thin as you can get them.

7. Start layering the potato slices over the pizza dough, overlapping the slices slightly until the dough is covered, all the way to the edges of the pan. 

8. Drizzle the olive oil mixture over the pizza and spread carefully or evenly over the potatoes, using a brush.

9. If using mozzarella, cut or tear the it into small pieces and place on the pizza.

10. Place the pizza onto the middle of the oven  and bake for 20-30 minutes until the potatoes begin to brown. 

11. Remove from the oven, drizzle with 1 tablespoon oil and enjoy. 

    OPTIONS: You can also top the pizza with fresh ricotta in place of the mozzarella. Do not bake the pizza with the ricotta. When the pizza is ready, remove from oven, dollop with 1 cup ricotta; drizzle with oil and top with several grinds of pepper.

Recipe: Quick And Easy Pizza Dough

This really is the perfect Pizza Dough recipe when you have to get dinner on the table in a hurry.

This crust has a nice bit of crunch. It’s the perfect backdrop to whatever toppings you want to layer on top. One of my favourite toppings are potato, and without sounding dramatic it’s probably one of the best pizzas you will ever have!

Raw eggs, for and smooth round ball of fresh pizza dough lightly floured on the kitchen counter

Quick And Easy Pizza Dough

Prep Time: 10 minutes
Proof Time: 2 hours
Total Time: 20 minutes 
Serves: 1 Rectangular Sheet Pan
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 1 cup warm water (about 110°C)

• 1 tablespoon honey

• 1 tablespoon oil

• 1 tablespoon dry instant yeast

• 1 teaspoon sea salt

• 2 cups all purpose flour

INSTRUCTIONS

1. In a large bowl or the bowl of an electric stand mixer fitted with the dough hook, add the warm water, honey, oil, salt, and sprinkle the yeast overtop. Let it sit for 5 minutes and allow it to bloom. There should be a foamy later on the top of the liquid mixture in the bowl. 

2. If using a stand mixer turn it on low and slowly add the flour until a soft dough forms and begins to pull away from the sides of the bowl. NOTE: Use your fingers and touch and the dough. The dough should feel soft, smooth and not sticky.

3. Continue to knead the dough for 2-3 minutes longer.  NOTE: If kneading by hand or if using whole wheat flour, continue to kneed 5-6 minutes longer. 

4. Cover the bowl with plastic wrap and let sit until doubled in size, 1-2 hours. 

5. Remove the plastic wrap and punch the dough down and place the it onto the center of your prepared sheet pan. With your fingers, begin to press the dough to the sides of the pan. If your dough resists and won’t cooperate, let it rest for a bit. Your dough should eventually cover the entire pan. If holes develop, simply pinch them together. 

6. Continue with pizza toppings of your choice and bake in a preheat oven 425°F for 20-30 minutes.