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–+ servings

Potato Pizza

3
A deliciously unique twist on the classic pizza, featuring a crispy base topped with tender Yukon Gold potatoes and aromatic rosemary.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough
  • 2/3 volume your favorite pizza dough About 2/3 volume for the pizza base
For the Topping
  • 4 teaspoons fine sea or table salt To soak the potatoes
  • 6-8 small to medium Yukon Gold potatoes, peeled Thinly sliced for topping
  • 1 medium yellow onion, diced Adds flavor to the topping
  • 1/2 teaspoon freshly ground black pepper
  • 4-5 tablespoons olive oil For brushing the pan and tossing with toppings
  • 1 tablespoon fresh rosemary leaves Chopped for added flavor

Method
 

Preparation
  1. In a medium bowl, combine 1 quart of lukewarm water with salt, stirring until the salt has dissolved.
  2. Use a mandoline or sharp knife to slice the Yukon Gold potatoes very thin, about 1/16 inch thick.
  3. Place the potato slices directly into the salted water to prevent oxidation and soften them.
  4. Let the potato slices soak for 25 to 30 minutes.
  5. Preheat your oven to 500°F (260°C).
  6. Brush a 13×18 inch rimmed half-sheet pan or two 9×13 inch quarter-sheet pans with olive oil.
  7. Divide your risen dough in half and stretch one half across the bottom of the pan.
Assembly
  1. Drain the potatoes and press out as much water as possible.
  2. Toss the potato slices with the diced onion, black pepper, and olive oil.
  3. Spread the potato mixture evenly over the dough, reaching the edges, and sprinkle with fresh rosemary.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 1g

Notes

Serve hot with fresh herbs on top and pair with a salad or marinara sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped slices for up to 2 months.

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