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 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
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.
Tips for making it the Best
- Whether you make your dough with a machine or by hand, be sure to let it rise until doubled in bulk.
- 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.
- Make sure to let the dough rest at least 20 minutes before stretching into your desired form.
- Wet your fingers with a little oil when stretching the dough, this way it won’t stick to your fingers.
- And yes stretching the dough with your fingers is best, because it is easier on the dough.
- Slice the potatoes thin so they will bake perfectly.
- This Potato pizza is baked at a lower temperature to make sure everything bakes to perfection.
- Let Pizza sit about 3 minutes before cutting.
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:
- Italian Pizza Bianca
- Pesto Pizza with Fresh Tomatoes and Mozzarella
- No Knead Pizza Dough – Pizza Margherita
- Easy Cast Iron Skillet Pizza
- Beer Pizza Dough Recipe
However you decide to make this Delicious Homemade Potato Pizza I hope you enjoy it and let me know what you think! Buon Appetito!
Homemade Potato Pizza - Two Ways
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!
Rene Lemelin says
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.
Rosemary says
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.
LYNN MAREE ROSS says
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.
Kathe Matthews says
Great pizza especially the crust. I will make this my new pizza crust. Thanks!
Rosemary says
Hi Kathe, thanks so much, glad you like it. Have a wonderful Sunday.
CAROL GENTILE says
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.
Rosemary says
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.
carol gentile says
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
Rosemary says
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. 🙂