Pizza Con Le Patate Potato Pizza
Pizza Con Le Patate, or Potato Pizza, is a rustic Italian classic that brings simplicity and flavor together in a perfectly crisp bite. This recipe features a golden, homemade pizza dough topped with thinly sliced potatoes, aromatic fresh rosemary, and a garlic-infused olive oil drizzle, creating a comforting yet elegant dish. The potatoes bake to tender perfection with slightly crisped edges, beautifully complemented by a sprinkle of black pepper and sea salt. With minimal ingredients and a focus on earthy, wholesome flavors, this pizza is a deliciously unique alternative to traditional tomato-based varieties. Serve it warm as a crowd-pleasing appetizer, a hearty main course, or a standout addition to your Italian-inspired dinner rotation. Perfect for vegetarians and lovers of authentic Italian cuisine, Potato Pizza is an easy, flavorful way to elevate your pizza night!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Water
- 10 grams Salt
- 7 grams Dry yeast
- 4 tablespoons Olive oil
- 400 grams Potatoes
- 2 sprigs Fresh rosemary
- 2 cloves Garlic
- 1 teaspoon Black pepper
- 0.5 teaspoons Salt (for topping)
Instructions
In a large mixing bowl, combine the flour, dry yeast, and salt. Gradually add water while mixing, until a dough forms.
Add 2 tablespoons of olive oil to the dough and knead for 8-10 minutes on a lightly floured surface until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for at least 1 to 1.5 hours or until doubled in size.
While the dough is rising, wash and peel the potatoes. Slice them very thinly (about 1-2 mm) using a sharp knife or a mandoline slicer. Place the potato slices in a bowl of cold water to prevent browning.
Preheat your oven to 230°C (450°F). If you have a pizza stone, place it in the oven to heat up.
Once the dough has risen, punch it down and roll it out into a rectangle or circle, depending on your preference, about 1 cm thick. Place it on a parchment-lined baking sheet or a pizza peel if using a stone.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange the slices in a single layer over the dough, slightly overlapping them.
In a small bowl, mix 2 tablespoons of olive oil with minced garlic and brush this mixture evenly over the potatoes.
Sprinkle fresh rosemary leaves, black pepper, and half a teaspoon of salt over the top.
Bake the pizza in the oven for 20-25 minutes, or until the crust is golden and the potatoes are tender and slightly crisp around the edges.
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 470.8 g | 171% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 5.8 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2852 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
