I had never heard of rosemary potato pizza (or pizza con potate – which sounds sooo much better than the English translation) until recently. But when a friend described it, I had to have it. Sadly, he lives 3,000 miles away. And, the place that serves it only has it seasonally. Either that, or I had to fly to Italy. So, I decided to make my own pizza. I ended up mind melding two recipes and came up with rosemary potato roasted garlic pizza with thin slices of potatoes, roasted garlic, and mozzarella cheese.
The potato slices are soaked in salted water to soften and then layered on top of the pizza to get crispy, while the cheese turns brown and bubbly. Roasting the garlic transforms it into something sweet, mellow, and spreadable (incidentally this is also great on crusty bread). All topped with sprigs of fresh rosemary, a drizzle of olive oil, and grated Romano cheese.
And yeah, you can definitely tell everyone you’re making potato chip pizza for dinner!
I’ve included the recipe and instructions to make your own dough, but feel free to take the easy route and buy pre-made dough from your supermarket or local pizza joint. That will get you pizza in about an hour.
Making the dough yourself does require a bit of time and effort, so it’s definitely a weekend, rather than weeknight meal. And, since this is a long weekend in the US, it’s the perfect time to try it.
So, order of operations: first start the dough (if you’re making your own). Then, while that’s rising, slice and soak the potatoes. While they soak, roast the garlic. Then wait for a while, while the dough rises, and put it all together. Once all the components are ready, it comes together pretty quickly.
The pizza is enough for one dinner, or you can split the dough recipe in half and use it for two lunches. The dough will keep in the fridge for 2-3 days. Make sure to wrap it tightly so it doesn’t dry out. Or, you can freeze it.
Rosemary Potato Roasted Garlic Pizza Substitutions and Variations
- add some cooked chicken
- top with sliced red onion
- add some hot red pepper flakes
- switch the cheeses and use fontina
- or, add some crumbled bacon
More Pizza Recipes
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I love white pizza, and like ricotta, but somehow… not together. Instead, this pizza has lots of creamy mozzarella, sweet/tart sun-dried tomatoes, and summery basil.