Potato pizza with rosemary (pizza con patate)
A Roman bakery favorite: paper-thin potatoes baked on a garlicky crust with mozzarella and rosemary until crisp and golden at the edges.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.37 a serving
- 600 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- ¾ lb Yukon Gold potatoes
- 1 pizza dough, at room temperature
- 2 cloves garlic, thinly sliced
- 1½ cups shredded mozzarella
- 2 sprigs fresh rosemary, leaves picked
- ⅓ cup grated parmesan
From your pantry
- 1 tsp salt
- 3 tbsp olive oil, divided
- ¼ tsp black pepper
Each serving has about 600 calories, 24 g protein, 71 g carbs and 25 g fat, and costs about $2.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No shredded mozzarella? Provolone slices work.
- No fresh rosemary? Fresh thyme works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 475°F with a rack in the lower third. the potatoes as thin as you can, about 1/16 inch.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Cut a flat side first so the potato can’t roll, then slice slowly with your fingertips tucked under. Thin slices cook through on the crust.the slices with the salt in a bowl and let them sit 10 minutes until floppy. Squeeze out the liquid and them dry.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Timer: 10 min
Brush a with 1 tablespoon oil and stretch the dough to fill it.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Stir the garlic into 1 tablespoon oil and brush it over the dough. Scatter the mozzarella over.
Lay the potato slices over the top in overlapping rows. Sprinkle with the rosemary and pepper and with the last tablespoon of oil.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
until the potatoes are at the edges and the crust is underneath, 15 to 18 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 16 min
Sprinkle with the parmesan right out of the oven and cut into squares.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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