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.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
- ½ pizza dough 250-275 grams
- 2 medium potatoes yellow, peel and slice about an 1/8- 1/4 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
Preheating 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 until the bottom crust of the pizza 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.
A step by step photo tutorial can be found in the text. Simply scroll up to find it.
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.
- 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.
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