Potato Pizza Recipe

Name: Potato Pizza
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 large Yukon Gold or russet potato, thinly sliced on a mandoline; 4 large cloves garlic, thinly sliced, or more to taste; 2 Tablespoons olive oil or avocado oil, plus more for spritzing; 1/2 bunch thyme, rosemary, or herbs of choice, stemmed and chopped, or 1 to 2 teaspoons dried herbs; 1/2 teaspoon fine sea salt or kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 4 to 6 ounces mixed shredded melty cheese; 1 pound fresh pizza dough, stretched into a 12-inch pie; 1 ounce Parmesan cheese, finely grated, or more as needed; 1/2 teaspoon pizza seasoning, such as Trader Joe's® Aglio e Olio seasoning blend, or more to taste; red pepper flakes

Cook Time: 10 minutes

Ingredients

1 large Yukon Gold or russet potato, thinly sliced on a mandoline
4 large cloves garlic, thinly sliced (or more to taste)
2 tablespoons olive oil or avocado oil, plus more for spritzing
1/2 bunch thyme, rosemary, or herbs of choice, stemmed and chopped (or 1-2 teaspoons dried herbs)
1/2 teaspoon fine sea salt or kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 ounces mixed shredded melty cheese (or more to taste)
1 pound fresh pizza dough, stretched into a 12-inch pie
1 ounce Parmesan cheese, finely grated (or more as needed)
1/2 teaspoon pizza seasoning (such as Trader Joe's Aglio e Olio seasoning blend, or more to taste)
1 teaspoon red pepper flakes (optional)

Directions

Preheat your oven to 450-500F (240-260C), or your pizza oven to medium heat (700-750F / 370-400C). If using a conventional oven, allow the pizza stone to heat for 10-15 minutes to ensure it's properly hot.
In a large bowl, toss together the thinly sliced potatoes, garlic, olive oil, fresh herbs, salt, and pepper. Use your hands to ensure the oil and seasonings are evenly distributed.
Evenly sprinkle the shredded cheese across the pizza dough. Layer the potato slices over the cheese, shingling them as necessary. Top with the grated Parmesan cheese.
If using an oven, spritz the outer edge of the pizza crust with oil, then sprinkle the pizza seasoning blend around the crust. For a high-powered pizza oven, spritz with oil and sprinkle with herbs after baking.
Using a pizza peel, slide the pizza onto the preheated pizza stone or into the pizza oven.
Bake the pizza until the crust is puffed and golden with blistered edges. In a conventional oven, this will take about 12-17 minutes; in a pizza oven, it will take around 4-7 minutes. If using an oven, rotate the pizza every 1.5-2 minutes for even cooking.
Garnish the pizza with fresh herbs, an extra sprinkle of Parmesan, and red pepper flakes (if desired). Slice into 8 pieces and serve hot!

Cook's Note

If you slice the potatoes before stretching out the dough, the potatoes will release liquid as they sit. Avoid adding this liquid to the pizza simply arrange the potato slices on the dough and discard any excess liquid.

Nutrition Facts

Per serving (1 slice, out of 8 servings):

Calories: 282
Total Fat: 12g (15% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 17mg (6% DV)
Sodium: 496mg (22% DV)
Total Carbohydrates: 35g (13% DV)
Dietary Fiber: 2g (7% DV)
Total Sugars: 2g
Protein: 9g (18% DV)
Vitamin C: 4mg (5% DV)
Calcium: 147mg (11% DV)
Iron: 2mg (11% DV)
Potassium: 265mg (6% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.

The Story Behind Potato Pizza

Potato pizza, a surprisingly comforting and savory dish, traces its roots back to Italy, where creative cooks sought alternatives to traditional tomato-based toppings. While Italy is famed for its classic pizzas, the northern regions, particularly around Lombardy and Trentino-Alto Adige, experimented with local ingredients like potatoes, cream, and fresh herbs. This adaptation allowed families to create a filling, affordable pizza that could highlight seasonal produce while still offering the indulgent pleasure of melted cheese and crisp crust.

Regional Characteristics

Potato pizza varies subtly depending on the region. In northern Italy, thinly sliced Yukon Gold or russet potatoes are layered delicately over a light olive oil base and sprinkled with local cheeses and aromatic herbs like rosemary or thyme. In contrast, versions from southern regions may incorporate stronger flavors, such as garlic, chili flakes, or Pecorino Romano, giving the pizza a bolder, spicier profile. Some areas even finish the pizza with a drizzle of truffle oil, highlighting the luxurious simplicity of potato and dough.

What Sets Potato Pizza Apart

Unlike traditional pizzas, which usually center around tomato sauce and a variety of meats or vegetables, potato pizza emphasizes simplicity and texture. The thin, tender slices of potato create a soft, comforting layer, while the cheese provides richness and a lightly crispy crust adds contrast. Compared to other vegetable-based pizzas, potato pizza balances subtle sweetness from the potato with the savory complexity of herbs and Parmesan, making it distinctively gentle yet flavorful.

Where Its Commonly Served

Potato pizza is often enjoyed in pizzerias that specialize in artisanal or gourmet pizzas, as well as in Italian households during family gatherings or seasonal celebrations. It also appears at casual cafs and trattorias, particularly in areas with a focus on regional specialties. Due to its comforting texture and relatively mild flavor, potato pizza is especially popular as an appetizer, light lunch, or a cozy dinner option paired with a crisp white wine or sparkling water.

Interesting Facts

Potato pizza has a unique appeal because it uses a starchy, filling topping instead of traditional tomato sauce.
The dish highlights the versatility of potatoes, showing how this humble ingredient can transform a classic pizza into a gourmet experience.
In some regions, potato pizza is baked with the potatoes partially pre-cooked to ensure they remain tender without overcooking the crust.
Chefs often experiment with layering techniques, such as overlapping slices in a fan pattern, which creates both visual appeal and even cooking.
Potato pizza pairs exceptionally well with fresh herbs and a sprinkle of red pepper flakes, offering a balance between earthy flavors and subtle heat.

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FAQ about Potato Pizza Recipe

Leftover Potato Pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can place the pizza in a preheated oven or use a skillet to crisp up the crust.

Yes, you can freeze Potato Pizza. To do so, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store in the freezer for up to 2 months. When ready to eat, reheat it in the oven at 375°F (190°C) for about 10–15 minutes.

Yes, you can use any type of potato for this recipe, but Yukon Gold or russet potatoes are recommended because they have the right texture and flavor for baking. However, other types such as red potatoes or fingerlings may work as well.

If you don't have fresh herbs like thyme or rosemary, you can use dried herbs instead. About 1 to 2 teaspoons of dried herbs should be sufficient for the recipe. Alternatively, an Italian seasoning blend will also work.

Using a pizza stone is recommended for the best crispy crust, but it is not strictly necessary. You can also bake the pizza directly on a baking sheet or use a pizza pan, though the crust may not be as crisp.

If you want to add some heat to the Potato Pizza, you can increase the amount of red pepper flakes. You can also add a spicy pizza seasoning blend or drizzle some hot sauce on top before serving.

Yes, you can use store-bought pizza dough if you don't want to make your own. Just be sure to stretch it to the desired size (12-inch) before adding the toppings.

For the best flavor and texture, use a melty cheese like mozzarella or fontina. A mix of shredded cheese works well. You can also add a little extra Parmesan for additional flavor.

Yes, you can definitely add other toppings such as sautéed onions, bacon, or even mushrooms. Just be mindful of the added moisture from additional toppings, which might affect the crust.

To avoid excess liquid from the potatoes, do not drizzle the liquid that leaches out onto the pizza. Instead, discard the liquid and arrange the potato slices evenly on the dough.