Description
This Garden-Fresh Potato Pizza is a vibrant, modern take on a classic Italian tradition. By swapping heavy red sauce for high-quality olive oil and creamy cheeses, we let the earthy flavors of heirloom purple, gold, and red potatoes truly shine.
Ingredients
Scale
- 3 cups all-purpose or ’00’ flour
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 teaspoon honey or sugar
- 4 tablespoons extra-virgin olive oil (divided)
- 1 teaspoon sea salt
- 2 small purple potatoes, thinly sliced
- 2 small gold fingerling potatoes, thinly sliced
- 2 small red-skinned potatoes, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup ricotta or mascarpone cheese (for center dollop)
- 2 cloves garlic, minced
- 2 stalks green onions, sliced
- 1/2 teaspoon black pepper
- Pinch of flaky sea salt
Instructions
- Prepare the Dough: Mix warm water, honey, and yeast; let sit for 5 minutes. Combine flour and salt, add yeast mixture and 1 tbsp olive oil. Knead for 8 minutes and let rise for 1 hour.
- Prepare the Potatoes: Thinly slice potatoes. Soak in cold water for 10 minutes, dry thoroughly, and toss with olive oil, salt, and pepper.
- Heat the Oven: Preheat to 475°F.
- Assemble and Bake: Stretch dough, brush with garlic oil, add mozzarella and half the Parmesan. Layer potatoes and remaining Parmesan. Bake 15-20 minutes.
- Garnish: Let rest, then add a cold dollop of ricotta and green onions.
Notes
Use a mandoline for paper-thin slices. Ensure potatoes are completely dry before topping to keep the crust crispy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Fat: 14g
- Carbohydrates: 52g
- Protein: 12g