Posted by: Deana | December 17, 2009

Potato Pizza

potato pizza

The best pizza we had in Rome was this amazing Potato Pizza.  The recipe below is the closest we’ve gotten to reproducing it.  Thanks for asking for it, Jackie, I’ve been needing to post it here, and thanks Z for your help putting this recipe together – this recipe was a joint effort.

Potato Pizza

  • Enough potatoes for however large your pizza is or however many you’re making
    • we’ve used a variety of potatoes before, whatever is on hand, Z thinks the ladies in Rome used something like a Yukon
    • You can cut them into small cubes or slice them thinly
  • Extra virgin olive oil
  • Salt
  • Fresh garlic*, crushed
  • Italian parsley
  • Fontina cheese
  • Parmesan cheese

Most of the above ingredients are to taste, go with your instinct and how it looks and smells to make a good potato pizza!

Cut the potatoes into small cubes and toss them in some olive oil, salt, a little bit of pepper, fresh garlic* and Italian parsley.  Let them sit for a few minutes to get to know each other and share their flavors.

Then saute them in a hot frying pan until they are almost completely soft and a little crispy on the outside.  Not only does this integrate some of the flavors nicely, but it seems to seal the diced potatoes so they cook better in the oven and don’t get dry.

Then you put all that wonderful stuff on your pizza dough. Sprinkle some parmigiano reggiano for a little extra umph.  Use your judgment as to whether to put the fontina on first-thing or after it’s baked a little. I think we put it on right after the potato mixture and it works great.

Bake at 450° for 15-20 minutes.

* Recently we tried a new twist with this which was delightful.  Instead of putting fresh garlic in with the potatoes, we roasted a head of garlic and spread it on the pizza dough before adding the potatoes and cheese:

  • 1 head of garlic
  • extra virgin olive oil

Chop off the top third of the head of garlic, enough that each clove is exposed on the top.  Place the head in foil and drizzle with oil.  Seal the head of garlic in the foil and bake at 425°-450° for about 20-30 minutes, or until the garlic is soft.

When the garlic is cool enough to handle, use a knife to get the softened cloves out (or you can use your hand and squeeze them from the bottom if you don’t mind having garlic fingers for a while).  Put the soft cloves in a bowl and mash up with some olive oil.  Use just enough oil so the garlic is still pasty but is spreadable.

Spread this wonderful mixture all over your pizza dough, drizzle with a little more oil if you’re so inclined, add a little Parmesan, the potato mixture, and the fontina.  Bake at 450° for 15-20 minutes.

Easy to make and truly wonderful to eat.  Godspeed.


    1. OH! I just noticed this. Thank you for posting it. Now we just need to go get the ingredients.

    2. […] I’ve updated the recipe here. […]

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