Simple Potato Pizza Recipe (Crispy and Creamy!)
This simple potato pizza recipe is made using creamy potatoes tossed with rosemary, shredded cheese, and onions before baking on a thin-crust pizza dough.
If this is your first time making potato pizza, you’re in for a real treat! Piping hot from the oven, the crust is chewy, the top potatoes are crisp, and there’s creamy potatoes underneath for a perfect bite!
This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.
Learn how to make potato pizza in your home oven is a breeze! There’s no rolling out pizza dough or complicated steps. Instead, the pizza dough is stretched thinly with your fingers into a rectangle before adding presoaked, softened potato slices, tossed with a few ingredients to enhance the potato topping.
Potato pizza originated from Italy, where it’s referred to as “pizza con patate” and was considered a poor man’s food. But don’t dismiss its basic origins. This humble pizza, while seemingly simple, but leaves you completely satiated and longing for another slice. Though it’s made with simple ingredients, it’s full of delicious flavor!
I know what you’re thinking, carbs on carbs? I get it, we’re all watching our waistlines, but I want you to consider the bigger picture. Meals made with real ingredients just don’t compare to processed fast food. This homemade pizza isn’t filled with hydrogenated oils, empty calories, or sketchy ingredients that you can’t read. So while true, it may be the same kind of food, it’s far superior to junk food made for the masses.
However, you can add some protein to balance out the carbs, or pair it with a side salad if you want a more balanced meal!
Why You’ll Love This Potato Pizza
- This pizza has simple flavors, making it perfect for your picky eaters.
- With humble ingredients, this pizza is budget-friendly and a great meatless dinner option.
- Customize the cheese and herbs to suit your desires.
Ingredients
- Pizza crust – Use your favorite pizza dough recipe. I always use my sourdough pizza dough for pizza night!
- Potatoes – Waxy potatoes, such as Yukon Gold or Red Bliss, will hold their shape and have a thin skin, making them pleasant to eat. Avoid starchy potatoes, like Russet, which will turn soft and mushy while baking, and are better suited for mashing.
- Onion – Dice a yellow or white onion for a subtle flavor.
- Olive oil – Helps the seasoning to stick to the potatoes while also helping the potatoes to brown while they bake.
- Rosemary – Use dried or fresh rosemary to flavor the potatoes.
- Salt and Pepper – Add to taste.
- Cheese – Shred a chunk of mozzarella cheese and toss with the potatoes for pops of melty goodness.
- Optional – Want to add a little something extra? Try truffle oil, caramelized onions, or pancetta to top!
Instructions
Prep
Prepare the pizza dough according to the directions.
Slice the potatoes ⅛ inch thick and place in a large bowl with 4 cups of water and 1 tbsp of salt. Soak the potatoes for at least 30 minutes and up to 1 ½ hours. Rinse the potatoes once they’re soft and bend a bit. Pat the potatoes dry with a paper towel or a clean kitchen towel.
Return the dry potatoes to the bowl and toss with olive oil, rosemary, salt, black pepper, onion, and shredded cheese.
Assemble
Once the dough is ready, preheat the oven to 500°F/260°C with a pizza stone set in the middle of the oven for 30 minutes.
Shape the pizza on a piece of parchment paper, roughly 12 X 14 inches.
Spoon the potato mixture over the top of the dough and spread the potato slices in a thin layer, bringing them to the edge of the dough. It’s ok if they overlap a bit. (I left a bit of an edge for these pictures, otherwise it’d look like a big slab of potatoes!)
Bake
Slide the pizza and parchment paper onto a pizza peel and into the hot oven. Bake for 15-20 minutes. The pizza is done when the edges of the crust turn golden brown and the potatoes are soft when pierced with a knife.
To crisp the potatoes, broil the pizza for 2 minutes. This is an optional step but gives the pizza crispy edges.
If you don’t have a pizza peel, you can transfer the pizza in and out of the oven with a rimless baking sheet or large cutting board.
Serving Suggestions
- Serve with roasted vegetables like herb-roasted parmesan acorn squash or curry-flavored honey nut squash.
- Add a side salad or a cup of soup.
Tips
- The type of potato matters! Use waxy potatoes, like Yukon gold or Red Bliss, for the best results. They have a creamy texture and hold their shape when baking. Starchy potatoes, like Russet, are better suited for mashing due to their soft texture.
- To achieve even, uniform slices, use a mandoline slicer so the potatoes bake at the same rate.
- Potatoes have a neutral, buttery flavor, so you can add whatever type of seasoning you enjoy. Try tossing with various fresh herbs, adding a drizzle of olive oil or garlic oil, or a finishing salt after baking.
- While most of us don’t have a pizza oven, we can all use a pizza stone in our home ovens. This makes the bottom of the crust extra crispy, and elevates it to a five star pizza! Be sure to allow the stone plenty of time to preheat so it’s blazing hot before baking your pizza.
- To allow the potatoes to shine, spread the pizza dough into a thin crust.
Variations and Substitutions
- Add your favorite protein to balance out the carbs.
- Add greens after baking. I like to toss greens and a few slices of onion in a balsamic vinaigrette dressing before adding it to my pizza.
- Can’t have gluten? Use a gluten-free or cauliflower crust.
- Try this pizza with sweet potatoes! Increase the water to 4 1/2 cups with the same amount of salt. Use 2 large sweet potatoes and skip the rosemary. These potatoes will be softer after baking than the Yukon Gold.
- Try a different cheese. Try Parmigiano-Reggiano, Pecorino Romano, or provolone!
How to Store
Allow the pizza to cool to room temperature. Place in an airtight container and refrigerate for up to 3 days.
Try These Other Pizza Recipes
I hope you try this simple, but flavorful potato pizza. Please leave a star rating and let me know what you would top your potato pizza with!
Simple Potato Pizza Recipe (Crispy and Creamy!)
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Equipment
- pizza stone
- large bowl
- Knife
- Cutting Board
Ingredients
- 1 lbs pizza dough
- 1½ lbs potatoes 5-6 medium, or 15-18 new potatoes
- 1 medium yellow onion minced
- 5 tbsp olive oil
- 1 tbsp rosemary
- ½ tsp black pepper
- ½ cup mozzarella cheese shredded
Instructions
Prep
- Prepare the pizza dough according to the directions.
- Slice the potatoes ⅛ inch thick and place in a large bowl with 4 cups of water and 1 tbsp of salt. Soak the potatoes for at least 30 minutes and up to 1 ½ hours. Rinse the potatoes once they're soft and bend a bit. Pat the potatoes dry with a paper towel or a clean kitchen towel.
- Return the dry potatoes to the bowl and toss with olive oil, rosemary, salt, black pepper, onion, and shredded cheese.
Assemble
- Once the dough is ready, preheat the oven to 500°F/260°C with a pizza stone set in the middle of the oven for 30 minutes.
- Shape the pizza on a piece of parchment paper, roughly 12 X 14 inches.
- Spoon the potato mixture over the top of the dough and spread the potato slices in a thin layer, bringing them to the edge of the dough. It’s ok if they overlap a bit. (I left a bit of an edge for these pictures, otherwise it’d look like a big slab of potatoes.)
Bake
- Slide the pizza and parchment paper onto a pizza peel and into the hot oven. Bake for 15-20 minutes. The pizza is done when the edges of the crust turn golden brown and the potatoes are soft when pierced with a knife.
- To crisp the potatoes, broil the pizza for 2 minutes.
Crispy, cheesy, delicious! I know that you’ll enjoy this “pizza con patate” as much as I did! I look forward to responding to any questions or comments you may have, pizza slice in hand!