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.
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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