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Homemade Potato Pizza – Two Ways

Authentic Italian Potato Pizza, the Perfect Pizza Dough is made into a Tasty Potato Pizza done two different ways. A simple and a Cheesy, Sausage version. Both easy and both so delicious.

potato pizza baked

Potato Pizza has always been a favourite in our house. Especially for my kids. When they were little and we would go to get bread at the Bakery, they would always ask for a piece of Pizza e Patate.

So when my cousin was here visiting and we ordered a slice of Pizza she promptly ordered, Potato Pizza. She ordered the simple just Potato and rosemary pizza, whereas I prefer the more is best option with mozzarella and sausage on top!

Therefore I decided I would give you the option of choosing your favourite.

But to start I knew that in order to make the very best pizza you needed to make your own Homemade Pizza Dough, and I have to admit mine is definitely one of the best I have ever eaten (and many of you have told me the same thing) and it’s so easy:

How can you make this Pizza Dough?

  • you can make it by hand
  • you can make it with a stand up mixer
  • you can let it rise to use in a couple of hours
  • or you can let it rise overnight in the fridge to use the next day

how to make potato pizza the dough and the ingredients

Ingredients for the Pizza:

All you need are a couple of potatoes sliced very thin, 1-2 sprigs of fresh rosemary and olive oil.

To make it with cheese,  you will need, mozzarella, a couple of potatoes shredded, 1-2 Italian sausages, fresh rosemary sprigs and olive oil.

how to make potato pizza simple and sausage and cheese

Tips for making it the Best

  1. Whether you make your dough with a machine or by hand, be sure to let it rise until doubled in bulk.
  2. This Pizza Dough recipe will make 2 large or 1 large and 2 medium pizzas. You may even get another pizza depending on how thick you like your crust.
  3. Make sure to let the dough rest at least 20 minutes before stretching into your desired form.
  4. Wet your fingers with a little oil when stretching the dough, this way it won’t stick to your fingers.
  5. And yes stretching the dough with your fingers is best, because it is easier on the dough.
  6. Slice the potatoes thin so they will bake perfectly.
  7. This Potato pizza is baked at a lower temperature to make sure everything bakes to perfection.
  8. Let Pizza sit about 3 minutes before cutting.

potato pizza simple with sliced potatoes

What temperature to Bake it

Because of the potatoes this pizza is best baked at a lower temperature than traditional pizza, I bake mine at 400F / 200C for approximately 20 minutes and then the last 5 minutes raise the temperature to 435F / 225C.

More Delicious Pizza Recipes:

sausage and cheese potato pizza slice

However you decide to make this Delicious Homemade Potato Pizza I hope you enjoy it and let me know what you think! Buon Appetito!

2 slices potato pizza simple and with sausage and cheese

potato pizza slices on a white board

Homemade Potato Pizza - Two Ways

Rosemary Molloy
Authentic Italian Potato Pizza, the Perfect Pizza Dough is made into a Tasty Potato Pizza done two ways. Both easy and both so delicious.
Prep Time 15 minutes
Cook Time 16 minutes
Rising Time 2 hours
Total Time 31 minutes
Course Main Dish, Pizza
Cuisine Italian
Servings 10 servings
Calories 299 kcal

Ingredients
  

FOR THE PIZZA DOUGH

  • 1 Pizza Dough Recipe

FOR THE SIMPLE POTATO PIZZA

  • 1 large potato (sliced very thin)
  • 2 sprigs rosemary (leaves only)
  • 2-3 tablespoons olive oil
  • 1-2 pinches salt

FOR THE SAUSAGE CHEESE POTATO PIZZA

  • 2 large potatoes (shredded) (400 grams)
  • 1 1/2 cups firm mozzarella (shredded) (300 grams)
  • 1 large Italian sausage (casing removed and broken into bits) (100 grams)
  • 1-2 pinches salt
  • 1-2 sprigs fresh rosemary (leaves only)
  • 2-3 tablespoons olive oil

Instructions
 

  • Make Pizza Dough as per instructions.  Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.

FOR THE SIMPLE POTATO PIZZA

  • Slice the potatoes very thin and place in a bowl of cold water, let sit 15 minutes then drain well and towel dry. Spread dough to desired shape, then top with sliced potatoes, sprinkle with rosemary and salt and drizzle with 1-2 tablespoons of olive oil, bake for approximately 15-20* minutes then raise temperature to 425F / 220C and let bake until fully cooked and potatoes have browned slightly. Let rest 3 minutes and then slice and serve. Enjoy!

FOR THE SAUSAGE CHEESE POTATO PIZZA

  • Shred potatoes and then place in a bowl of cold water, let sit 15 minutes then drain well and towel dry. Spread dough to desired shape, then top with 1/2 the shredded mozzarella, the shredded potatoes, sausage pieces, remaining cheese, rosemary leaves a sprinkle of salt and a drizzle of olive oil. Bake for approximately 15-20* minutes then raise temperature to 425F / 220C and let bake until fully cooked and potatoes have browned slightly. Let rest 3 minutes and then slice and serve. Enjoy!

*Could be more or less depending on your oven and how thick your pizza crust is.

    Nutrition

    Calories: 299kcal | Carbohydrates: 32g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 558mg | Potassium: 498mg | Fiber: 3g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 12.9mg | Calcium: 120mg | Iron: 4.8mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    15 Comments

    1. 5 stars
      Rosemary, thank you for sharing your soft potato focaccia. I made it with zucchini and mozzarella. It was a big hit with my husband. The recipe is very easy! Can’t wait to make it for family and friends. Grazie mille

    2. 5 stars
      Not having made pizza dough before I was absolutely gob smacked with the finished very large pizza. Two unbaked ones went to the freezer. So this quantity made three large ones.

      1. Hi Carol, thanks yes it makes 3 pizzas it also depends on how thick you make the crust. 2 large if you make a thick crust pizza. Take care.

    3. I am an 83-year-old gentleman that enjoys cooking. I have never made my own dough, however, after reading your recipe, I surely will be trying it within the next week. I have made many different types of pizza.
      The only thing that I do differently than you is that I have a preference for different cheese, depending on what type of pizza I make. For white pizza, I always use a good Fontina cheese, and for regular pizza I generally use
      Scarmoza cheese. I used mozzarella for many years and really enjoyed it. I do use it on occasion. I was introduced to Fontina on white pizza at a Greek restaurant and to the Scarmoza at an Italian Deli. While I was looking for mozzarella cheese, one of the employees asked if it was for pizza and when I replied yes, he told me to try the Scarmoza and said, when you try it, you will most likely not go back to mozzarella. The rest is history. I have even made white pizza with pieces of King Crab meat, and like you, since the Crab is precooked,
      I add the Crab that is at room temperature and top it with cheese after the dough is cooked. I add slices of fresh garlic that I have precooked in olive oil until just golden, a sprinkle of oregano, basil, and some hot pepper flakes on top of the dough, before adding the crab and cheese. I would welcome your comments.

      1. Hi Rene, thanks so much, let me know how the recipe goes. Scarmoza cheese is delicious, sometimes I don’t know what is available in other countries, but yes it’s perfect on a pizza. Your pizza sounds amazing. Take care and have a great week.

    4. I only recently learned there was such a thing as potato pizza. So far I have made mine using leftover mashed potatoes then topping that with green onions, chopped bacon, and cheddar cheese. I have not been brave or patient enough to make my own dough, so I build mine on a large flour tortilla that I’ve heated up for a minute or two while in the oven as it is getting up to 350 degrees.

    5. WHEN I SAW THE RECIPE FOR “POTATO PIZZA” I WAS ALL EXCITED BECAUSE i THOUGHT IT WAS WHAT MY MOTHER AND AUNTS MADE, I.E., THEY WOULD BOIL THE POTATO, MASH IT OR BETTER YET PUT IT THRU A RICER AND THEN IT WAS MIXED IN WITH THE FLOUR, ETC. THE DOUGH WAS PUT IN THE PAN RATHER THICK AND IT WAS VERY FLUFFY. DO YOU HAVE A RECIPE FOR THAT KIND OF PIZZA? MY MOTHER’S FAMILY WAS FROM PUGLIA.
      THANKS A FAN OF YOURS AND YOUR WONDERFUL RECIPES.

      1. Hi Carole, I have recipe for a potato focaccia that uses the exact dough that you are talking about. You could use it for pizza too. https://anitalianinmykitchen.com/potato-focaccia-bread/. Have a great recipe.

    6. interesting recipe however when i was growing up the Italian women made a “potato pizza” putting grated raw potatoes into the flour recipe itself and then letting it rise. It make a thick and very light baked dough. Are you
      familiar with this type of recipe? Carol

      1. Hi Carol, yes that type of pizza dough is popular in southern Italy, my recipe is more from the centre (Lazio) area of Italy. Although I am very interested in making the dough with potato in it, because as you say it makes a delicious crust. 🙂

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