Potato Pizza
Deliciously salty focaccia baked with a layer of thinly-sliced potatoes. Italian street food at its best!
Ingredients
- 1 recipe schiacciata or focaccia dough
- 2 tsp salt
- 1-1.5 lbs gold potatoes (3-4 medium, depending on size)
- 4 Tbsp extra-virgin olive oil plus more for drizzling
- freshly-ground black pepper
- 1 Tbsp chopped fresh rosemary optional
Instructions
- Preheat the oven to 475°F (245° C).
- Be sure you have your schiacciata or focaccia dough ready to use in the next 30 minutes (see notes for how to make potato pizza in one day without an overnight proof).
- Fill a large bowl with lukewarm water and whisk in 1 ½ teaspoons of salt.
- Peel the potatoes and slice them very thinly either by hand, with a mandoline slicer or the slicer on a box grater
- Place the potatoes in the saltwater bath, being sure they are completely submerged and let soak for at least 30 minutes. You can also cover and refrigerate them for up to 12 hours.
- Drain the sliced potatoes in a colander and pat them dry with paper towels or a clean kitchen towel, removing as much moisture as possible.
- Place the potato slices in a large bowl. Add 2 tablespoons of olive oil and the chopped rosemary, if using. Gently toss, making sure all the potatoes are evenly coated with the olive oil.
- Line a baking sheet (minimum dimensions 17x11.5 inches) with parchment paper and drizzle it with olive oil and spread it out evenly with your hands. Turn the schiacciata dough out onto the baking sheet. Using slightly wet hands, pull and stretch the dough out into a square (or whatever shape you can manage; it can be a little challenging to spread out), pulling from the underside of the dough outward.
- Spread the potatoes in an even layer on top of the dough. Drizzle with two more tablespoons of olive oil and sprinkle with the remaining ½ teaspoon salt.
- Bake for 13-17 minutes in the middle of the oven until golden brown and crunchy.
- Let cool before cutting.
Notes
- You can really use any baking sheet you like as long as it's at least 17x11.5 inches, approximately. I like to use a larger one and stretch it out in a more organic shape than a perfect rectangle.
- Use any kind of potatoes you like for this potato pizza recipe.
- Don’t rush a rise. Let your dough proof correctly, being sure it has doubled in size before moving forward with the potato pizza recipe.
- Don’t peel the potatoes if you don’t want to. Italians always peel their potatoes, which is why I have for this authentic potato pizza recipe.
- Use an oven thermometer for an accurate oven temperature
- Use a pizza stone if you have one and are comfortable using it (they help to ensure a crispy crust on the bottom)
Tried this recipe?Let us know how it was!