Pizza Con Le Patate Potato Pizza
Pizza Con Le Patate, or Potato Pizza, is a rustic Italian classic that brings simplicity and flavor together in a perfectly crisp bite. This recipe features a golden, homemade pizza dough topped with thinly sliced potatoes, aromatic fresh rosemary, and a garlic-infused olive oil drizzle, creating a comforting yet elegant dish. The potatoes bake to tender perfection with slightly crisped edges, beautifully complemented by a sprinkle of black pepper and sea salt. With minimal ingredients and a focus on earthy, wholesome flavors, this pizza is a deliciously unique alternative to traditional tomato-based varieties. Serve it warm as a crowd-pleasing appetizer, a hearty main course, or a standout addition to your Italian-inspired dinner rotation. Perfect for vegetarians and lovers of authentic Italian cuisine, Potato Pizza is an easy, flavorful way to elevate your pizza night!
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Ingredients
- 500 grams All-purpose flour
- 325 milliliters Water
- 10 grams Salt
- 7 grams Dry yeast
- 4 tablespoons Olive oil
- 400 grams Potatoes
- 2 sprigs Fresh rosemary
- 2 cloves Garlic
- 1 teaspoon Black pepper
- 0.5 teaspoons Salt (for topping)
Directions
Step 1
In a large mixing bowl, combine the flour, dry yeast, and salt. Gradually add water while mixing, until a dough forms.
Step 2
Add 2 tablespoons of olive oil to the dough and knead for 8-10 minutes on a lightly floured surface until the dough is smooth and elastic.
Step 3
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for at least 1 to 1.5 hours or until doubled in size.
Step 4
While the dough is rising, wash and peel the potatoes. Slice them very thinly (about 1-2 mm) using a sharp knife or a mandoline slicer. Place the potato slices in a bowl of cold water to prevent browning.
Step 5
Preheat your oven to 230°C (450°F). If you have a pizza stone, place it in the oven to heat up.
Step 6
Once the dough has risen, punch it down and roll it out into a rectangle or circle, depending on your preference, about 1 cm thick. Place it on a parchment-lined baking sheet or a pizza peel if using a stone.
Step 7
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange the slices in a single layer over the dough, slightly overlapping them.
Step 8
In a small bowl, mix 2 tablespoons of olive oil with minced garlic and brush this mixture evenly over the potatoes.
Step 9
Sprinkle fresh rosemary leaves, black pepper, and half a teaspoon of salt over the top.
Step 10
Bake the pizza in the oven for 20-25 minutes, or until the crust is golden and the potatoes are tender and slightly crisp around the edges.
Step 11
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
| Serving size | (1309.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2724.8 |
| Total Fat 61.8g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 5099.6mg | 0% |
| Total Carbohydrate 470.8g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 5.8g | |
| Protein 64.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 162.8mg | 0% |
| Iron 29.0mg | 0% |
| Potassium 2852.5mg | 0% |
Source of Calories