Potato and Rosemary Pizza
Jan 24, 2026 11:59 AM
I am absolutely crazy about this Potato Pizza. The crust is super crunchy and the potatoes are incredibly tasty.
Amazingly, the pizza is simply topped with thinly sliced potatoes, diced onions, black pepper, and rosemary, all tossed in olive oil.
The trick is to slice the potatoes as thinly as possible so that they will cook more quickly, and crisp up on top. You also soak the sliced potatoes in salted water for 90 minutes, which softens them and gives them extra flavor.
We had this pizza for lunch with a green salad, and then I had leftovers for breakfast.... and then lunch.... and then breakfast the next day. So good. I was sad when it was gone! It also is great as a side dish with a steak or a burger.
This pizza is super crispy fresh from the oven, and it's delicious hot or at room temperature. It also makes an amazing appetizer when sliced into little squares. It also reheats beautifully in the toaster oven.
Ingredients:
For the Dough
- 250 grams (about 1 3/4 cups plus) bread flour
- 5 grams (1 1/4 tsp) instant yeast
- 2.5 grams (3/8 tsp) salt
- 1.5 grams (generous 3/8 tsp) sugar
- 150 grams (2/3 cup) room temperature water
- Extra virgin olive oil
For the Topping
- 1 quart lukewarm water
- 4 teaspoons salt
- 3 to 4 medium Yukon Gold potatoes, scrubbed
- 1/2 cup diced yellow onion
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh rosemary
- Salt to taste
Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
210 minutes
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