Pizza with potatoes and rosemary is a classic in Italy, more so in Rome, where you can also find it sold in bakeries by the slice or in round small pizzas. Once you try this combination, you are forever hooked, and I am sure it will become one of your favorites.
Song of the day: Felicità (Happiness) - Al Bano e Romina Power
A thinly stretched pizza dough topped by thinly sliced potatoes, rosemary, and bocconcini. How is that for a pizza? The overall flavors will win you over!
Do not dimiss this Classic Pizza patate e rosmarino (potato and rosemary pizza) for its lack of toppings. On the contrary, the few and simple ingredients create a symphony of flavors on your palate.
You will need:
- Homemade or store bought pizza dough
- yellow potatoes
- evo oil
- garlic powder
- salt and pepper
Don't you just love when something is pretty easy to prepare? This Classic Pizza patate e rosmarino (potato and rosemary pizza) is just that.
- First, peel the potatoes. Slice them thin but not too thin. I prefer to cut it by hand with a knife than using a mandolin which will make them too thin and inconsistent. You need a tiny bit of thickness, otherwise the crust will overpower the topping.
- Secondly, dress the potatoes with evo oil, salt, and pepper.
- Thirdly, lightly oil a round pizza pan and with your hands, stretch the dough thin, not leaving a high border.
- In a ramekin, mix 1 Tbsp of evo oil and ¼ tsp of garlic powder. With a brush, spread the oil on the base of the pizza. Then, arrange the potato slices all around the pizza, slightly overlapping, starting from the edges and going almost up to the border, furthermore, filling up the middle.
- After, scatter the rosemary leaves on top, followed by pieces of bocconcini.
- Lastly, a drizzle of evo oil, and into a hot oven it goes for about 12 minutes or until nice and golden on top and on the edges.
When it comes out of the oven it is a golden beauty. And it also smells incredible. The potatoes are still plump and juicy, and some thinner ones are like chips. The bocconcini have a sweetness to them. The garlic powder, adds a nice pungent kick, and the evo oil, with the rosemary lend their unmistakable aroma and flavors. Crispy meets tender and golden potatoes with a lovely earthy, herbacious back drop! Absolutely delectable!
Make it a vegan pizza by omitting the cheese. I often choose to make this Classic Pizza patate e rosmarino simply with a potato and rosemary topping. It is still absolutely delectable.
You could also use all the homemade pizza dough (see below for the recipe) to make a sheet pan pizza and cut it in squares. Thus making it a classic Roman pizza al taglio, the pizza by the slice. In this case, adjust the ingredients and cooking time, accordingly.
Make tonight Pizza Night and add a new Italian flavor to your repertoire.
More pizza recipes? Try some of our other favorite Italian pizzas:
- Capricciosa pizza
- Zucchini blossom and anchovy Pizza
- Pizza Quattro Stagioni
- Eggplant Parmigiana Pizza
- Pizza Radicchio, Fontina and Walnuts
For the pizza dough (makes 3 x 12-inch pizzas):
- 500 g all-purpose or 00 flour
- 5 g fresh yeast or 2 g active dry yeast
- 300 ml lukewarm water
- pinch of sugar
- 10 g fine salt
- 35 g evo oil
For the topping:
- 3 small yellow potatoes
- 1 tablespoon (or a little more) evo oil
- salt and pepper
- a couple rosemary sprigs
- 3-4 bocconcini, hand torn
- 1 tablespoon evo oil + ¼ tsp garlic powder to brush on the pizza surface
For the pizza dough:
- In a small bowl, add half of the water, the fresh or dry yeast, and a pinch of sugar. Let dissolve.
- In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.
- Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with an upside down bowl and let it rest for 10 minutes.
- Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a lightly oiled bowl, cover with cling wrap (better if you oil the plastic so it doesn’t stick to the dough when it rises).
- Transfer the bowl to the oven (turned off) with the light on (or to a warm place away from air drafts) and let it rest for about 3 hours, or until doubled in size.
- When the dough is ready, divide it into 2 or 3 even pieces. Take each piece and shape it into a ball. At this point, you can freeze one or two balls by wrapping it in plastic and placing it into a ziplock bag. The one/s you are going to use, place on an oiled pizza pan, cover with a towel, and let proof one more time, just the time it gets to prepare the toppings and get the oven at temperature.
- Preheat the oven to 425-430° F.
For the potatoes:
- Peel the potatoes. Slice them thin but not too thin. I prefer to cut it by hand with a knife than using a mandolin which will make them too thin and inconsistent.
- Dress the potatoes with evo oil, salt, and pepper.
- In a ramekin, mix 1 Tbsp of evo oil and ¼ tsp of garlic powder.
- Stretch the dough with your hands until it fills the pan.
- Brush the garlic oil onto the surface of the pizza. Place the potato slices evenly throughout, slightly overlapping, starting from the edges and going almost up to the border, furthermore, filling up the middle.
- Sprinkle with rosemary, add hand torn bocconcini, and finish with a drizzle of e.v.o. oil.
- Place in the preheated oven on middle shelf and bake for 12 minutes or until edges start to turn golden and cheese is melted. If you see the top is still pale, turn on the grill for the last minute of baking.
- Take out of oven, cut, and serve.
You can also do this pizza on a pizza stone in your barbecue or oven, just watch cook times as the stone is quite hot and will cook the pizza quicker. Remember to dust the paddle with cornmeal or semolina so you can slide the dough onto the stone.
The pizza dough recipe will make 2 thick 12-inch crusts or 3 thin 12-inch crusts.
If you are only going to use one dough ball, freeze the ones you are not going to use, individually, in plastic wrap and then in a ziplock freezer bag.
When using the frozen pizza dough, place the dough ball in a lightly oiled bowl and store covered in a warm place but not in a heated oven. It takes 3-4 hours and it will rise, ready to use again.
The prep time does not include the making and proofing time of the homemade dough, allow 3 hours for this.
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
Keywords: pizza, bocconcini, potatoes, easy, classic, italian, rosemary, evo oil, delicious, rome