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    Home » Pizza » Potato Pizza with Sauteed Onions

    Potato Pizza with Sauteed Onions

    July 12, 2019 , Updated January 25, 2023 Maria 8 Comments

    Jump to Recipe
    A thin pizza topped with potatoes and onions.

    This Potato Pizza recipe is a modern twist of Rome’s Pizza con Patate. Parboiled potatoes are combined with sauteed onions, and mozzarella cheese and topped with fresh tomatoes. This recipe is so simple, yet it’s mouthwateringly good!

    A potato pizza topped with chopped tomatoes and garnished with dill.

    Do you enjoy making easy pizza recipes?

    Have you ever had a pizza topped with a combination of potatoes and caramelized onions? 

    Today, I’m sharing a variation of Rome’s famous Italian potato pizza, also known as pizza con patate.

    Combining the perfect balance of flavor and texture—partially roasted potatoes, sauteed onion, fresh tomatoes, and fennel fronds—you’ve never tasted anything so delicious.

    Here is a list of ingredients to make this easy homemade pizza.

    Ingredients

    As usual, the printable recipe card found at the bottom of the page has specific amounts for each ingredient.

    • Pizza Dough. Homemade or store-bought. 
    • Potatoes. An all-purpose potato like Yukon Gold (yellow potato) works well with this recipe.
    • Garlic. A necessary ingredient when making pizza.
    • Onions. Sliced and slightly caramelized.
    • Olive Oil. Use a high-quality oil for the best results.
    • Grated Cheese. Use either Parmigiano-Reggiano Cheese or Pecorino Romano Cheese.
    • Paprika. A great flavor enhancer when combined with potatoes.
    • Mozzarella Cheese. If possible, grate your cheese.
    • Tomatoes. Dice garden fresh tomatoes. It makes a great garnish for the potatoes – providing color, fun texture, and flavor.
    • Fennel fronds. It contributes such a refreshing taste!

    Pizza wedges of Potato pizza on a wooden board.

    Instructions

    Let’s begin by preheating the oven to 500 °F (260 °C). Place the oven rack in the bottom third of the oven. When it’s time to bake the pizza, we will lower the heat to 450 °F (230 °C).

    Next comes the pizza dough. Feel free to use store-bought pizza dough or my mom’s recipe for the best homemade pizza dough.

    Today, I am using only half of this dough recipe. With the other half, I am planning to make a Margherita pizza.

    The pizza dough recipe and all of the details on How to Make Pizza Dough can be found by simply clicking on the highlighted link.

    Since I have some in my refrigerator, I place my bowl with my pizza ball on the counter. Make sure to leave the dough covered with the plastic film otherwise a crust will form. The dough needs to be at room temperature before I can even think about stretching it. This can take 1-2 hours, so plan. 

    When the ball of pizza dough is at room temperature, use your fingertips, lightly oiled, to stretch and press the dough across the entire surface of your pan. 

    Don’t forget to spread a little bit of oil or, if you prefer, butter on the pan before stretching your dough. This makes the bottom-crust of the pizza crispy.

    Now, it’s time to prep the ingredients for our Italian pizza recipe.

    Sliced potatoes on a wooden board.

    You will need about 2 to 3 medium-sized yellow potatoes. Peel and slice them about a ⅛- ¼-inch thick. 

    A tablespoon of salt being added to a pot of water.

    Add about a tablespoon of salt to a large pot of water.

    Sliced potatoes in a large pot of salted water.

    Bring to a boil, add the potatoes and then lower the heat to a simmer until the potatoes are fork-tender. Do not overcook; otherwise, they will break when combined with the rest of the pizza topping ingredients.

    Sliced onions and chopped garlic on a wooden board.

    While the potatoes are simmering, let’s get started with the sautéed garlic and onions. 

    Slice about 2-3 medium onions. You also need to chop 2-3 cloves of garlic. 

    Chopped garlic being sauteed in a large pan.

    Heat the olive oil (2 tablespoons) in a large pan over medium-high heat; add the chopped garlic (2 tablespoons or about 3-4 cloves) and sauté for about 30 seconds. 

    Sliced onions being sauteed with chopped garlic.

    Next, add the sliced onions (about 3 medium) and sauté until they become soft and caramelize.

    Remove from heat and transfer to a bowl to cool down quickly.

    By now, the potatoes should be cooked through. Drain and allow to cool down before combining with the cooked onions.

    Cooked potatoes being combined with sauteed onions, paprika and grated cheese in a large bowl.

    In a large bowl, combine the cooked potatoes with slightly caramelized onions. Next, add the paprika (2 teaspoons) and the grated cheese (2 tablespoons) and combine thoroughly. 

    A potato pizza in a pizza pan ready to be baked.

    Spread this potato mixture evenly across the top of the pizza dough.

    Grated mozzarella and Romano cheese used as a topping for a potato pizza.

    Add the grated mozzarella (¼ cup) along with a sprinkle of paprika (1 teaspoon). Add another tablespoon or so of grated cheese (Parmigiano-Reggiano Cheese or Pecorino Romano Cheese) over the top.

    Lower the heat to 450 °F (230 °C) and bake for about 20 to 25 minutes or until the pizza’s bottom crust turns a nice golden color. For extra color, place under broiler for the last 1 to 2 minutes of cooking. Keep an eye on it.

    It’s now time to garnish our amazing pizza. 

    A potato pizza garnished with chopped fresh tomato and fennel fronds.

    Add some chopped fresh tomatoes (1 medium or a handful of cherry tomatoes) along with some grated cheese (1 tablespoon) and garnish with some fennel fronds.

    Wait just a few minutes for the pizza to cool down before cutting it. The cheese sets just a little bit and this, in turn, makes it easier to slice. 

    Potato pizza tips

    • Both the parboiled potatoes and the caramelized onions must be at room temperature before topping the pizza dough.
    • Always season your ingredients when prepping them -this will enhance the overall flavor of the pizza.
    • Finely chop your garlic for maximum flavor. Never use a garlic press as the garlic can easily burn.

    A potato pizza topped with grated cheese, chopped tomato and dill.

    When is the best time to cut the pizza?

    Please wait a few minutes for the cheese and the rest of the ingredients to set before slicing it with your pizza cutter. 

    What kind of potatoes should I use?

    Yukon Gold potatoes are slightly waxy, which means their texture stays nice and supple without drying out. Their flavor is amazing, so try them out the next time you want to make Potato Pizza! 

    Potato dough recipes we love

    • Italian Focaccia
    • Screppelle aka Italian Donuts
    • Potato Cinnamon Rolls

    Chopped fresh tomatoes and dill added as a garnish to an Italian pizza.

    Recipe origins

    Growing up Italian meant that Friday night was pizza night. More often than not, my mom would always make the same rectangular-shaped pizza topped with her homemade pizza sauce recipe. I hope you can try it because it is the best no-cook pizza sauce.

    Every once in a while, she would make her pizza Bianca, white pizza.  Sometimes it was topped with thinly sliced potatoes previously soaked in salted water. I remember she would always top it with fresh chopped rosemary and nothing else.

    Such a simple pizza recipe, yet so delicious!

    I was intrigued when my friend Carlo shared his recipe for a roasted potato pizza. I couldn’t wait to try it at home.

    I adapted Carlo’s recipe to include more sauteed onions as my family loves these. It is such a great flavor enhancer in any dish.

    It was such a hit!

    As I write this, I think caramelized cabbage with onions and sausage would make a great pizza topping… but I digress. 

    If you haven’t done so, be sure to join us on YouTube, where we share how to make tasty Pizza Recipes from start to finish.

    While you are there, subscribe to the channel. We wouldn’t want you to miss out on any delicious Italian recipes.

    Be sure to join in on all the fun!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. When you subscribe, you will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this recipe for Potato Pizza, I would love to hear about it in the comments below and be sure to rate the recipe!

    A potato pizza topped with grated cheese, chopped tomato and dill.

    Potato Pizza

    This Potato Pizza is a modern twist of Rome's Pizza con Patate. Parboiled potatoes are combined with sauteed onions, cheese and topped with fresh tomatoes.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 2 servings
    Calories: 659kcal
    Author: Maria Vannelli RD
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    Ingredients

    • ½ pizza dough 250-275 grams
    • 2 medium potatoes yellow, peel and slice about an ⅛- ¼-inch thick
    • 1 tablespoon salt
    • 2 tablespoons olive oil
    • 3 cloves garlic chopped
    • 3 medium onions sliced
    • 2 teaspoons paprika
    • 2 tablespoons Parmigiano-Reggiano Cheese or Pecorino Romano Cheese grated
    • ¼ cup mozzarella cheese
    • 1 tablespoon extra grated cheese additional
    • ½ teaspoon paprika additional

    To garnish the pizza once cooked:

    • 1 tomato fresh, chopped
    • 1 tablespoon Parmigiano-Reggiano Cheese or Pecorino Romano Cheese grated
    • Fennel fronds for garnish

    Instructions

    • Preheating the oven to 500 °F (260 °C). Place the oven rack in the bottom third of the oven. When it’s time to bake the pizza, we will lower the heat to 450 °F (230 °C).
    • With slightly oiled fingers, shape the pizza dough in a 10- 12 inch round pizza pan. Grease the pan with oil or butter before stretching the dough. Place plastic film or a tea towel over the top and set in a draft-free place while the toppings are prepared.
    • Add about a tablespoon of salt to a large pot of water.
    • Bring the pot of water to a boil, add the potatoes and then lower the heat to a simmer until the potatoes are fork-tender. 
    • Heat the olive oil in a large pan over medium-high heat.
    • Add the chopped garlic and sauté for about 30 seconds. 
    • Add the sliced onions and sauté until they become soft and begin to caramelize.
    • Remove from heat and transfer to a bowl in order to cool down quickly.
    • If the potatoes are fork-tender, drain and allow to cool down before combining with the cooked onions.
    • In a large bowl combine the cooked potatoes with slightly caramelized onions. Next, add the paprika and the grated cheese. Combine thoroughly together. 
    • Spread this potato mixture evenly across the top of the pizza dough.
    • Add the grated mozzarella along with a sprinkle of paprika.
    • Add another tablespoon or so of grated cheese (Parmigiano-Reggiano Cheese or Pecorino Romano Cheese) as well as a sprinkle of paprika over the top.
    • Lower the heat to 450 °F (230 °C) and bake in the oven for about 20 to 25 minutes, or the pizza's bottom crust is nicely browned. For extra color, place under broiler for the last 1 to 2 minutes of cooking. Keep an eye on it.
    • Garnish pizza with chopped fresh tomatoes along with some grated cheese (1 tablespoon) and garnish with some fennel fronds.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    A step by step photo tutorial can be found in the text. Simply scroll up to find it.
    • Prep time does not include proofing time for the pizza dough. Please plan accordingly.
    • Both the parboiled potatoes and the caramelized onions must be at room temperature before topping the pizza dough.
    • Always season your ingredients when prepping them -this will enhance the overall favor of the pizza.
    • Finely chop your garlic for maximum flavor. Never use a garlic press as the garlic can easily burn.
    When is the best time to cut the pizza? Wait a few minutes for the cheese and the rest of the ingredients to set before slicing it with your pizza cutter. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 659kcal | Carbohydrates: 94g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 4436mg | Potassium: 1330mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1840IU | Vitamin C: 46.4mg | Calcium: 293mg | Iron: 10.6mg
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    Filed Under: Pizza, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Pina

      August 14, 2020 at 8:27 am

      Used to love making pizza, however my husband was diagnosed with celiac. Any recipes for gluten free dough.

      Reply
      • Maria

        August 17, 2020 at 10:18 pm

        I’m sorry Pina, I have experimented with a couple of GF pizza dough recipes but unfortunately, they were not great. Perhaps another reader might have some suggestions to help you out. Thanks for stopping by.

        Reply
    2. Bruna

      June 27, 2020 at 7:56 pm

      Ok, ciao Maria… I made the potatoe pizza and FAVOLOSA!!
      Thanks for giving a never tried twist to my beloved pizza.

      Ciao for now

      Bruna

      Reply
      • Maria

        June 28, 2020 at 3:12 pm

        How wonderful Bruna! Thanks for stopping by!

        Reply
    3. Grace Paolucci

      July 21, 2019 at 10:52 am

      5 stars
      Made this last weekend and served it outside on our patio with a charcuterie board and fresh summer salad… your pizza was a major HIT!
      Thank you again for this and all your fantastic recipes.

      Reply
      • Maria

        July 21, 2019 at 10:58 am

        Wonderful! I am thrilled to hear this, thanks so much Grace. If you love pizza, come and join our Facebook group called She Loves Biscotti and Pizza… hope to see you there! Thanks again for taking the time to share your experience with this potato pizza, appreciate it!

        Reply
    4. Val

      July 20, 2019 at 7:24 pm

      5 stars
      This looks like such a great pizza! I just love this pizza topping. Thanks!

      Reply
      • Maria

        July 20, 2019 at 7:32 pm

        Thanks Val! I hope you get a chance to try this potato pizza. It has quickly become a family favourite. Appreciate you stopping by.

        Reply

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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