Pizza con Patate (Pizza alle Patate e Rosmarino)

An Italian rustic classic: paper-thin potatoes layered over a blistered, chewy crust with rosemary, olive oil, and flaky sea salt (with optional mozzarella for creamy pockets).

Ingredients

• 1 x 12-inch rustic pizza base (homemade or store-bought dough, stretched to 12 inches)
• 250g (9 oz) waxy potatoes (Yukon Gold or similar), peeled (optional) and sliced *very* thin (1–2 mm)
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 1 tsp fine salt (for seasoning potatoes), plus flaky sea salt to finish
• 1 tbsp fresh rosemary leaves, plus extra to finish
• 1 small garlic clove, finely grated or minced (pantry staple, optional but very authentic)
• 150g (5 oz) mozzarella, torn (optional; ideally low-moisture or well-drained fresh mozzarella)
• Black pepper, to taste

Method

• 1

  Step 1: Heat the “wood-fired style” oven setup

  Place a pizza stone or steel on the top third of the oven (about 6–8 inches / 15–20 cm from the broiler/grill). Preheat at **maximum oven temperature (250–290°C / 480–550°F)** for **at least 30 minutes** (longer is better for a truly hot stone).

• 2

  Step 2: Prep the potatoes (thin = magic)

  Slice potatoes **paper-thin** (a mandoline is ideal). Put slices in a bowl, add **2 tbsp olive oil**, **1 tsp fine salt**, **rosemary**, **garlic**, and a few grinds of **black pepper**. Toss really well, separating slices so they’re slicked in oil and not stuck in clumps.

• 3

  Step 3: Stretch the base

  On a lightly floured surface, stretch dough to a **12-inch** round (slightly thinner than a classic Margherita—this pizza shines with a crisp base). Transfer to a floured pizza peel or the back of a baking tray.

• 4

  Step 4: Top (don’t overload)

  Arrange potato slices over the base in slightly overlapping “roof tiles,” leaving a **1–1.5 cm (½ inch)** rim. Drizzle a touch more olive oil over the top.

• 5

  Step 5: Bake on stone

  Slide pizza onto the hot stone/steel and bake **8–10 minutes** until the rim is puffed and deeply golden in spots and the potatoes are tender with browned edges.

• 6

  Step 6: Finish with blistering heat (recommended)

  Switch to **broiler/grill on high** for **1–2 minutes** to mimic wood-fire intensity. Watch closely—this moves fast.

• 7

  Step 7: Final seasoning

  Immediately drizzle with **extra virgin olive oil**, sprinkle **flaky sea salt**, and scatter a pinch more **fresh rosemary**. Rest **1 minute**, slice, and serve hot.

Tips

• **Potato thickness matters:** If slices are thicker than 2 mm, they may not fully cook before the crust is done. If your slices are thicker, par-cook them: microwave with a splash of water for **2–3 minutes**, then toss with oil/seasoning.
• **Mozzarella choice:** Low-moisture mozzarella gives better browning and less sogginess. If using fresh mozzarella, **pat dry** and use less.
• **Extra crisp base trick:** Pre-bake the naked base on the stone for **2 minutes**, then top quickly and finish baking.
• **Rosemary:** Add some before baking for fragrance, but always add a little fresh at the end for a brighter, more aromatic finish.
• **Serving ideas:** Perfect with a simple bitter-green salad (arugula/rucola with olive oil and salt) or alongside antipasti.
• **Leftovers:** Reheat on a hot skillet (no oil) **2–3 minutes** to re-crisp, then cover **1 minute** to warm through.

Nutrition (per serving, estimate)