Homemade Potato Pizza – Two Ways
Authentic Italian Potato Pizza also known as Pizza con Patate, 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.
When someone comes to visit we definitely have a pizza night, from Pizza Bianca/white pizza to a fresh tomato pizza to one of my favorites, cheesy mushroom and pancetta pizza. But this Potato pizza is now on everyone’s must try list!
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. If you don’t have time then a good store bought would also work.
Recipe Ingredients
- Pizza dough
For the simple potato pizza
- Potato – sliced very thin
- Rosemary – fresh sprigs leaves only
- Olive oil – extra virgin olive oil
- Salt
For the sausage & cheese potato pizza
- Potatoes 2 large potatoes shredded
- Mozzarella – firm mozzarella cheese shredded
- Sausage – Italian sausage
- Salt
- Rosemary – fresh sprigs leaves only
- Olive oil – extra virgin olive oil
How to make a Potato Pizza recipe
Make Pizza Dough as per instructions. Once the dough has risen, pre-heat the oven. Drizzle 2-3 baking sheets or pizza pans with a little olive oil. Divide the dough into 2-3 or balls and place on cookie sheet to rest.
Slice the potatoes very thin and place in a large bowl of cold water, let sit then drain well and towel dry. Spread the dough to desired shape, then top with sliced potatoes, sprinkle with rosemary and salt and drizzle with olive oil, bake until fully cooked and potatoes have browned slightly. Let rest a few minutes and then slice and serve.
Shred the potatoes and then place in a large bowl of cold water, let sit then drain well and towel dry. Spread the 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 until fully cooked and potatoes have browned slightly. Let rest a few minutes and then slice and serve.
To tell the truth some people will swear by bread flour, but I always use all purpose (11% protein or higher). It’s not necessarily the flour but how you go about making the pizza that counts! Although if you prefer bread flour then by all means use it! Lately I even started to combine leftover flour that I have in bags, from 00 to even a little pastry flour, because flours will absorb water differently sometimes more water is needed.
The dough can be made by hand or using a stand mixer with the hook attachment. You can let it rise in a couple of hours or let it rise overnight in the fridge, which will give you a tastier dough.
You can cut or shred the potatoes using a mandolin or a very sharp knife.
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.
The best potatoes to use are Yukon gold potatoes, red potatoes or Russets potatoes.
If you are looking for a pizza such as pizza Napoletana then I would go with 250-255 gram (9 ounces) dough ball if you want a thicker crust then 280-285 grams (10 ounces) would be the weight, this if for a pizza approximately 28-32 cm (12 inches).
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.
Make Sure Your Yeast Is Active
- To start make sure your yeast is active,
- In a small bowl add the water, make sure it is lukewarm (if it is too warm it will kill the yeast), then add a pinch of sugar to the water.
- Sprinkle the yeast over the top, stir to combine, then let it rest for about 5 minutes.
- If the yeast is active it will dissolve in the water and the mixture will bubble.
Variations
You could sprinkle the potatoes with a little black pepper, Italian seasoning or a half or one teaspoon garlic powder, you could add some thinly sliced onion. Rather than sausage you could use chopped pancetta or bacon.
What Is The Origin Of Pizza?
It is thought that the Italian baker Raffaele Esposito from Naples was the first to make a “pizza pie”. Although it is also thought that street vendors in Naples would sell flatbreads with toppings for many years before Raffaele.
Apparently the Italian King Umberto I and Queen Margherita visited Naples sometime in 1889. Esposito was asked to make a pizza for them. He proceeded to top the pizza with fresh tomatoes, mozzarella cheese, and basil. That pizza was named Pizza Margherita and of course is still extremely popular today.
Since there are very few ingredients in Pizza Dough it is important that all the ingredients are good quality and active.
How To Store Leftover Pizza
Any leftovers should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days. You can re-heat it in the oven or in the microwave. Be sure not to leave it out at room temperature for more than two hours.
More Delicious Pizza Recipes:
- 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)
- 1½ cups firm mozzarella (shredded)
- 1 large Italian sausage (casing removed and broken into bits)
- 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.
Notes
Nutrition
Updated from May 9, 2019
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
Hi Barbara, thanks so much so glad you enjoyed it. Take care and have a great week!
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.
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.
For the sausage potato pizza, is the sausage meat cooked prior to adding it on the pizza?
Hi Mary, no it isn’t cooked before adding it on the pizza. If you want you can, but I don’t. I hope you enjoy it.
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.
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.
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.
Great pizza especially the crust. I will make this my new pizza crust. Thanks!
Hi Kathe, thanks so much, glad you like it. Have a wonderful Sunday.
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.
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.
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
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. 🙂