Elevate your pizza night with this rustic Potato and Rosemary Pizza! This easy, authentic pizza con patate features crispy thinly sliced potatoes, garlic-infused mozzarella, and a sprinkle of fragrant rosemary. So simple and so delicious, we know you'll love it!
We have tried a ton of different pizzas for our pizza nights, but we always come back to this one. The harmonious blend of earthy, herbaceous flavors and creamy, crispy textures is irresistible. Plus it is super easy making it perfect for a busy weeknight or lazy weekend dinner.
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Why You'll Love This Potato Pizza
- Taste - The potatoes are lightly earthy, the mozzarella is rich, and the garlic and rosemary are fragrant.
- Texture - The potatoes and mozzarella are creamy and the pizza dough is firm with a crisp edge.
- Time - It takes just 10 minutes prep the pizza and toppings then 15 to bake it.
Key Ingredients
- Pizza dough - Pizza dough is the foundation for the pizza. We love Trader Joe's pizza dough because it bakes nicely and tastes great with the potatoes and mozzarella. We also like DeLallo and Eataly's fresh pizza dough when we don't make our own from scratch.
- Potatoes - Yukon gold potatoes are best because have a nice flavor and they are waxy so they hold their shape when baked.
- Mozzarella cheese - Fresh mozzarella has a mild taste that compliments the potatoes and rosemary. It also has the perfect consistency for pizza because it stays firm yet softens in the oven.
- Garlic - Minced garlic blends with the mozzarella to create a uniquely cheesy and fragrant flavor.
- Rosemary - Rosemary adds a uniquely earthy and peppery accent.
See recipe card for quantities.
Substitions/Variations
- Hot honey - Drizzle some Hot Honey Sauce on the pizza for a sweet and spicy accent.
- Homemade pizza dough - If you have time and/or your own pizza dough recipe, make your own dough from scratch then add our toppings.
- Garlic pizza dough - If you love garlic, this pizza is perfect for using a garlic pizza dough for even more garlic flavor.
- Waxy potatoes - Instead of yukon potatoes, use a different waxy potato. Examples include, German Butterball, Banana, Red Bliss, and French Fingerling.
How to Make Potato Pizza
- Let dough temper - Place dough on a lightly floured work surface and let it sit at room temperature for 30 minutes to temper.
- Preheat oven - Place the oven rack in the middle tier and preheat the oven to 475°F.
- Slice potatoes - Thinly slice potatoes using a sharp knife or a mandolin (and protective glove to save your fingers!). (Photo 1)
- Prepare pizza - Lightly oil a pizza pan or baking sheet with half of the olive oil. Stretch the dough by hand or use a rolling pin to create a 12-inch circle or a 9x13" rectangle. Place the dough on in the pan. (Photo 2 and 3)
- Add toppings - Top with mozzarella cheese and garlic. (Photo 4)
- Add more toppings - Add a layer of thinly sliced potatoes and brush the potatoes with olive oil. If using whole, uncut rosemary, you can add it before you place the pizza in the oven.
- Bake pizza - Bake pizza on the middle rack for 15-20 minutes or until the cheese and potatoes are golden and the bottom of the crust is lightly browned. The cheese will be bubbly around the edges.
- Serve - Remove from the oven, sprinkle with finely chopped rosemary, and cut into 8 slices. Then serve immediately.
Pro tip - Use a pizza cutter to make it easier to cut the pizza into slices. It is much easier than a knife.
Top Tips
- If using a domed pizza oven, like Gozney or Ooni, reduce the cook time to accommodate the oven. Cook times will be closer to 5 minutes or less.
- Be sure to let the dough rest until it is room temperature. Cold dough is hard to mold and won't cook evenly.
- Spread the dough carefully to ensure the dough is evenly thick throughout and doesn't have any holes.
- Make sure the potatoes are evenly and thinly sliced so they cook evenly.
- Spread the potatoes and mozzarella evenly over the pizza crust for consistent texture.
Pizza FAQ
Can I use precooked potatoes?
Yes, although fresh is ideal. You can use leftover roasted or boiled potatoes. Just be sure to slice them thinly.
How do I achieve a crispy pizza crust?
Make sure you bake the pizza on high heat and wait until the oven has reached the correct temperature before adding it to the oven.
Related Recipes
Did You Like This Pizza Recipe?
Love this easy homemade pizza? Please leave a 5-star rating in the recipe card and a comment below. If you are looking for other delicious pizza recipes, try our Cherry Tomato, Mozzarella, and Basil Pizza or our Prosciutto Pizza.
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make our potato pizza recipe, tag #theheirloompantry so we can see your pizza creation!
📖 Recipe
Homemade Potato and Rosemary Pizza
Elevate your pizza night with this Potato and Rosemary Pizza! This easy, authentic pizza con patate features crispy thinly sliced potatoes, garlic-infused mozzarella, and a sprinkle of fragrant rosemary. So simple and so delicious, we know you'll love it!
Servings: 8 slices
Calories: 241kcal
Equipment
- 1 knife
Ingredients
- 1 tablespoon all-purpose flour for dusting, optional
- 1 lb pizza dough
- 1-2 tablespoon olive oil divided
- 1 yukon potato thinly sliced
- 8 oz mozzarella cheese fior di Latte (regular), buffalo, or shredded
- 1-2 cloves garlic chopped
- 2 teaspoon rosemary finely chopped
Instructions
- Let dough temper - Place dough on a lightly floured work surface and let it sit at room temperature for 30 minutes.1 lb pizza dough, 1 tablespoon all-purpose flour
- Preheat oven - Place the oven rack in the middle tier and preheat the oven to 475°F.
- Prepare pizza - Stretch the dough by hand or use a rolling pin to create a 12-inch circle or a 9x13" rectangle. Lightly oil a pizza pan or baking sheet with half of the olive oil and place the dough on in the pan. Top with mozzarella cheese, garlic, and thinly sliced potatoes. Brush the potatoes with olive oil. If using whole, uncut rosemary, you can add it before you place the pizza in the oven.1 tablespoon all-purpose flour, 1-2 tablespoon olive oil, 1 yukon potato, 8 oz mozzarella cheese, 1-2 cloves garlic
- Bake pizza - Bake pizza on the middle rack for 15-20 minutes or until the cheese and potatoes are golden and the bottom of the crust is lightly browned. The cheese will be bubbly around the edges.
- Serve - Remove from the oven, sprinkle with finely chopped rosemary, and cut into 8 slices. Serve immediately.2 teaspoon rosemary
Video
Notes
Top Tips
- If using a domed pizza oven, reduce the cook time to accommodate the oven. Cook times will be closer to 5 minutes or less.Â
- Use a pizza cutter to cut the pizza into slices, it is easier than a knife.
- Let the dough rest until it is room temperature, Cold dough is hard to mold and won't cook evenly.
- Spread dough carefully to ensure the dough is evenly thick throughout and doesn't have any holes.
- Be sure to evenly and thinly slice the potatoes so they cook evenly.
- Spread the potatoes and mozzarella evenly over the pizza crust for consistent texture.
- Use a mandolin to thinly slice potatoes evenly and easily. Use a protective glove to protect your fingers!
- If you have leftover pizza, refrigerate it in an air-tight container or foil for up to 3 days. When you are ready to eat it, enjoy it cold, at room temperature, or heat the oven to 300°F then warm pizza on a baking sheet for 5 to 7 minutes.
Nutrition
Calories: 241kcal | Carbohydrates: 29g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 418mg | Potassium: 114mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 0.4mg
Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!
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