Pizza di Patate (Potato Pizza)

Pizza di Patate (Potato Pizza)

The starchy smooth texture of a russet potato is a classic comfort food ingredient. The inside of this tubular root is a sponge of flavor that easily turns crispy thus making potatoes a perfect topping for a unique pizza. The potato pizza brings together a crisp texture and the rustic flavors of caramelized potato starches mixed with the sweet taste of rosemary and aged balsamic vinegar for a surprisingly memorable pizza. The real key to making this shine is using top shelf ingredients such as 8 year Aceto Balsamico di Modena and Pecorino Romano. One great thing about this pizza is how little it costs to make; right about a dollar fifty yet tastes like so much more.  


Semolina Pizza Dough Recipe




Water, luke warm  91.5 160g 5.5oz
Active Dry Yeast  1.5 2.5g 1/2 teaspoon
King Arthur Bread Flour 100 175g 1/2 teaspoon
Semolina Flour  43 75g 1 1/2 cup, short
Salt  2.8 5g 1 teaspoon, scant
Olive Oil  5.5 10g 2 teaspoons
* Use volume measurement for anything under 5 grams for digital scales measuring in 1 gram increments as measuring 5 grams on a 1 gram accuracy scale leaves you with a 20% possible variance at best.
** Volume measurements are not as exact as weight. 



    • 45 grams (3 tablespoons) olive oil
    • 1 tablespoon of dried rosemary, chopped
    • 1/4 teaspoon of fresh cracked pepper
    • 1 teaspoon salt
    • 1 teaspoon 8 year Aceto Balsamico di Modena  (aged balsamic vinegar)
    • 1 small garlic clove, finely chopped
    • 300g russet potato, thinly sliced (approximately 1 large potato)
    • Pecorino Romano or Parmigiano Reggiano



  1. From toppings; mix olive oil, rosemary, pepper, salt balsamic vinegar and garlic and allow to sit. Can mix this a day in advance for best flavor extraction into oil.
  2. For dough mix water and yeast in medium bowl let stand for a minutes until dissolved.
  3. In a separate bowl combine bread flour, semolina flour and salt.
  4. Add flour mixture to water and drizzle the olive oil on top.
  5. Mix dough completely and knead by hand for 5 minutes by hand or in a stand mixer with dough hook attachment. Dough should be smooth in appearance and hold together a little when stretched.
  6. Place dough in bowl, cover and allow to rise for 3-5 hours. Room temp of about 75°F is ideal, warmer will be a shorter time and cooler longer. The dough should be between double and tripled in size. (If you want to make this process a bit faster double the yeast and three drops of distilled vinegar mixed in with the water mixture.)
  7. Punch down dough (divide if you double recipe.)
  8. Shape back into a ball and place back in bowl and let rise again, covered,  for about an hour or until double in size. (Can pre-heat the oven half way through the rise, 450°F)
  9. Slice potatoes very thin with a mandoline. Using a mandoline gives uniform slices giving a good texture to the final pizza.
  10. Toss and mix potato slices in oil immediately after cutting and make sure each side of each slice is coated with oil.
  11. Lightly oil a 10 or 11 inch cast iron skillet or deep dish baking pan.
  12. Stretch dough over pan and press down in corners. If extra is over the sides this is ok. Keep it thin and even.
  13. Loosely place slices of potatoes evenly around the pan. Ideally they don’t lay perfectly flat to allow air to get around them.
  14. Use a scraper to cut extra dough from around the edge.
  15. Bake for about 30 minutes or until good gold and brown starts to form over half the potatoes.
  16. Remove from oven and garnish pizza with Pecorino Romano or Parmigiano Reggiano cheese.


Directions in Photos






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