Homemade Potato and Rosemary Pizza

Authentic homemade yukon potato, garlic, and rosemary pizza, also known as pizza con patate.

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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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: slices

Calories: 241kcal

Author: Kathleen Higashiyama

Equipment

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.
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!

Storage

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