Potato & Rosemary Pizza Recipe

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This Potato & Rosemary Pizza is a crispy and savory recipe, which is made with tender cooked potatoes and fresh rosemary. It’s a restaurant-quality dish, a classic Italian favorite perfect for a gourmet pizza night.

Potato & Rosemary Pizza Ingredients

A classic Italian combination for a simple, rustic, and satisfying pizza.

For the Pizza Base:

1 ball of basic pizza dough
6 tablespoons tomato sauce

For the Topping:

4 cooked new potatoes or baby Yukon Gold potatoes
A small handful of fresh rosemary leaves
1 teaspoon fresh thyme tips
Extra virgin olive oil
A small squeeze of lemon juice
Sea salt and freshly ground black pepper
50g (1.8oz) fresh mozzarella or buffalo mozzarella, torn

How To Make Potato & Rosemary Pizza

A step-by-step guide to this classic and delicious Italian pizza.

Prep Oven and Dough: Preheat your oven to its highest setting (250°C/500°F/gas 9), with a pizza stone or heavy baking tray inside. On a floured surface, roll or stretch your pizza dough out into a thin circle.
Prepare the Potato Topping: Thinly slice the cooked new potatoes (about 0.5cm or ¼ inch thick). In a bowl, toss the potato slices with the rosemary leaves, thyme tips, a good drizzle of olive oil, a small squeeze of lemon juice, and a pinch of salt and pepper.
Assemble the Pizza: Place the pizza base on a piece of floured parchment paper or a pizza peel. Smear the tomato sauce evenly over the base, leaving a small border for the crust.
Add Toppings and Bake: Arrange the seasoned potato slices over the pizza base. Dot the small torn-up pieces of mozzarella into the gaps between the potatoes.
Bake and Serve: Carefully slide the pizza onto the hot stone or tray and bake for 7 to 10 minutes, until the crust is golden and crispy and the cheese is bubbly. Serve immediately.

Recipe Tips

For a perfect, pizzeria-style potato pizza every time.

How to get a crispy pizza crust? The secret is intense heat from below. Preheat your pizza stone or a heavy, overturned baking tray inside the oven at its absolute highest temperature for at least 30-45 minutes. Launching your pizza onto this screaming-hot surface is what gives you that classic, crisp base.
Why use cooked potatoes? The pizza cooks very quickly in a hot oven. Using pre-cooked (boiled or roasted) and cooled potatoes guarantees that they will be perfectly tender and creamy on the finished pizza, not hard or raw.
What are the best potatoes to use? Waxy potatoes like new potatoes, Yukon Golds, or red potatoes are the best choice. They hold their shape well when sliced and have a creamy, buttery texture that is perfect for this pizza.
Can I make this ahead of time? This pizza is at its best when served hot and fresh from the oven. You can have all your toppings—including the cooked and sliced potatoes—prepped and ready to go, which makes the final assembly take only a couple of minutes.

What To Serve With Potato & Rosemary Pizza

Simple sides to complement this savory, herbaceous pizza.

This delicious and rustic pizza is a wonderful meal on its own. It pairs beautifully with:

A simple arugula salad with a sharp lemon vinaigrette
A cold, crisp Italian lager beer or a glass of a light red wine
Some chili oil for drizzling

How To Store Leftover Pizza

Keeping your pizza delicious for another day.

Refrigerate: Store any leftover pizza slices, once completely cooled, in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
Reheat: For the best results and to re-crisp the crust, reheat the pizza in a hot, dry frying pan for a few minutes per side, or directly on the rack in a hot oven for 5-7 minutes.

Potato & Rosemary Pizza Nutrition Facts

An estimated guide per serving (½ of the pizza).

Calories: 630 kcal
Carbohydrates: 85 g
Protein: 20 g
Fat: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this an authentic Italian pizza?

Yes! Pizza con patate (potato pizza) is a classic and beloved pizza in Italy, especially in Rome. The combination of potato and rosemary is a timeless Italian flavor pairing.

Do I have to peel the potatoes?

No, it’s not necessary, especially with thin-skinned new potatoes or Yukon Golds. The skins will become tender during cooking and add a lovely rustic texture to the pizza. Just be sure to scrub them well.

Can I use a different cheese?

Yes. While mozzarella is great, this pizza is also fantastic with dollops of creamy ricotta, shavings of salty Parmesan, or even a flavorful fontina or provolone cheese.

Try More Recipes:

Anchovy, Chilli & Caper Pizza Recipe
Grape, Rosemary & Ricotta Pizza Recipe
Egg, Prosciutto & Artichoke Pizza Recipe

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

630

kcal

A classic and rustic Italian potato pizza, featuring thin slices of tender cooked potato, fragrant rosemary and thyme, and creamy mozzarella on a simple tomato sauce base.

Ingredients

1 ball of basic pizza dough
6 tbsp tomato sauce
4 cooked new potatoes, thinly sliced
A small handful of fresh rosemary leaves
1 tsp fresh thyme tips
50g mozzarella, torn
A small squeeze of lemon juice
Extra virgin olive oil, salt, and pepper

Directions

Preheat your oven and a pizza stone to its highest temperature (250°C/500°F).
In a bowl, toss the sliced cooked potatoes with the rosemary, thyme, a good drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
Stretch or roll out your pizza dough into a thin circle.
Smear the tomato sauce evenly over the base.
Scatter the seasoned potato slices over the pizza, then dot the torn pieces of mozzarella into the gaps.
Bake on the hot stone for 7-10 minutes, until the crust is golden and crisp. Serve immediately.

Notes

A very hot oven and a preheated pizza stone are the secrets to a crispy, restaurant-quality crust.
Using pre-cooked potatoes is essential to ensure they are tender on the finished pizza.
Don’t overload the pizza with toppings; a single, even layer of potatoes will allow the crust to cook properly.
This is a “white pizza” style topping that is also delicious without the tomato sauce base; just start with a drizzle of olive oil on the dough.