🥔 Crispy, Cheesy, Perfect: The Ultimate Italian Potato Pizza Recipe
If you’ve never had potato pizza, you’re seriously missing out on one of Italy’s best-kept culinary secrets.
We’re not talking about throwing French fries on a slice. No, this is the real deal — Pizza con Patate. A thin, golden crust topped with paper-thin slices of potatoes, drenched in olive oil, rosemary, garlic, and cheese. Crisp edges, creamy centers, and that unmistakable aroma of baked dough and roasted spuds. It’s rustic. It’s simple. It’s addictive.
This potato pizza recipe comes straight from the heart of southern Italy, and I’ve been making it for years — tweaking, testing, and obsessing until I found that perfect balance of crunch, creaminess, and flavor. Whether you’re craving something cozy and comforting or looking to impress your pizza-loving friends with something totally unexpected, this one’s a showstopper.
🧾 Ingredients for the Best Potato Pizza
Here’s what you’ll need to craft this glorious, golden beauty:
| Ingredient | Quantity |
|---|---|
| Pizza dough (homemade or store-bought) | 1 lb (450g) |
| Yukon Gold or Russet potatoes (thinly sliced) | 3 medium potatoes |
| Olive oil (extra virgin) | 4 tbsp + more for drizzling |
| Garlic (minced or finely grated) | 2–3 cloves |
| Fresh rosemary | 1 tbsp (chopped) |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | 1/4 cup |
| Salt | To taste |
| Freshly cracked black pepper | To taste |
| Optional: red chili flakes | 1/2 tsp |
| Optional: crème fraîche or ricotta | dollops for finishing |
👨🍳 Step-by-Step Instructions – Let’s Make Italian Potato Pizza!
This is a super hands-on, sensory experience. You’ll feel the dough, smell the garlic, and hear the sizzle as everything comes together.
🧂 Step 1: Prep the Potatoes
Start here — because sliced potatoes need a little love before they hit the oven.
- Peel (if desired) and slice potatoes paper-thin using a mandoline or very sharp knife. Think potato chip thin.
- Place the slices in a bowl of cold, salted water. Let them soak for at least 20–30 minutes. This removes excess starch and keeps them from going gummy.
- After soaking, drain and pat dry thoroughly with a kitchen towel. Moisture is the enemy of crispiness.
🍕 Step 2: Preheat and Prep the Dough
- Preheat your oven to 500°F (260°C). Yes, crank it. High heat is non-negotiable for pizza.
- If you’re using a pizza stone, place it in the oven now. Otherwise, a well-oiled baking sheet will work fine.
- Roll or stretch your dough to about 12–14 inches in diameter. If you like a thin crust (like I do for this recipe), roll it out generously.
- Transfer dough to a sheet of parchment paper for easy handling.
🧄 Step 3: Season the Potato Topping
In a large bowl, toss your dry potato slices with:
- Olive oil
- Minced garlic
- Chopped rosemary
- Salt and pepper
- Optional: a pinch of red chili flakes for that subtle heat.
Make sure every slice is well coated and glistening.
🧀 Step 4: Assemble the Pizza
- Lightly brush the dough with olive oil — edge to edge.
- Sprinkle a little shredded mozzarella over the base (not too much; we want the potatoes to shine).
- Arrange the potato slices overlapping in concentric circles or rows. Cover the dough completely — they’ll shrink while baking.
- Top with a bit more mozzarella, then grated Parmesan for that nutty umami kick.
- Finish with a final drizzle of olive oil and another crack of pepper.
🔥 Step 5: Bake to Crispy Glory
- Carefully slide the pizza (with the parchment) onto your hot pizza stone or baking sheet.
- Bake for 12–15 minutes, or until the potatoes are golden at the edges and the crust is deeply browned.
- Optional: broil for the last 1–2 minutes for extra crispness — just don’t walk away.
🍽 Step 6: Finish and Serve
- Let the pizza rest for a couple of minutes — the flavors settle, and the cheese firms up slightly.
- Garnish with a few dollops of crème fraîche or ricotta, or just a final sprinkle of chopped rosemary.
- Slice and devour. Preferably with your hands and a glass of chilled white wine or cold Italian beer.
🍕 Tips & Tricks for Irresistible Potato Pizza
🔹 Use starchy potatoes – Yukon Golds or Russets work best. Waxy varieties won’t crisp up as nicely.
🔹 Slice thin, slice even – A mandoline is your best friend here. Uneven slices mean uneven cooking.
🔹 Don’t overload with cheese – This isn’t a cheese pizza with potatoes. It’s a potato pizza with cheese. Big difference.
🔹 Try truffle oil or lemon zest – Fancy it up with a drizzle or a sprinkle just before serving.
🔹 Make it on a cast iron skillet for extra crispy crust. Trust me — it’s a game changer.
💬 FAQ – Your Potato Pizza Questions Answered
❓Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes bring a touch of sweetness that pairs beautifully with goat cheese or caramelized onions.
❓Can I make the dough from scratch?
Yes! And I highly recommend it. Use a basic pizza dough recipe made with flour, yeast, olive oil, water, and salt — or even a sourdough version if you’re feeling fancy.
❓What other cheeses work on potato pizza?
Fontina, taleggio, goat cheese, or provolone all play well with potatoes. Each adds a unique vibe — experiment!
❓Can I make this recipe gluten-free?
Yes — use your favorite gluten-free pizza dough, and everything else stays the same.
❓How do I reheat leftover potato pizza?
Reheat in a hot oven or toaster oven (not the microwave!) to get the crisp back. 400°F for 6–8 minutes does the trick.
🌿 Final Thoughts – Why You Need This Pizza in Your Life
Look, I’ve made hundreds of pizzas over the years. Tomato-sauced, pesto-drizzled, white pizzas, meat-loaded pies — you name it. But there’s something deeply comforting, almost soulful, about this potato pizza recipe.
It’s humble. It’s honest. It’s the kind of food that feels like a warm hug, whether you’re eating it straight from the oven or cold the next morning (yes, it’s still amazing).
It’s perfect for pizza night, cozy dinners, brunch spreads, or impressing your friends who’ve “never heard of potato pizza” (and then asking for thirds).
So roll up your sleeves. Warm up that oven. And treat yourself to the crisp, garlicky, cheesy joy that is Italian potato pizza.
See Also: Pizza Sauce Canning Recipe – Authentic Italian Flavor in a Jar
