Rustic and simple—a Roman pizzeria classic. Fun fact: Salt the potato slices before baking for 10-15 minutes—the salt draws out moisture through osmosis, which concentrates flavor AND helps them crisp better. This pizza is traditionally made without cheese, letting the potatoes shine.
Ingredients
Preparation
- 1
Slice potatoes into 1-2 mm thick slices and par-cook until slightly tender, then dry them. Finely chop garlic and strip rosemary leaves from sprigs.
- 2
Spread the measured olive oil on the stretched dough, leaving the rim plain.
- 3
Spread measured potato slices, fresh rosemary, and garlic evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rim is well baked.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
