Whenever I think about trying a new recipe for dinner or creating something new for my blog, I typically ask myself a few questions…
- Does it include my favorite foods — pizza, pasta, potatoes, vegetables, cheese, beef?
- Is it something new?
- Will my husband or kids eat this?
- Does it go with wine? (this question is a must:)
And if I can answer yes to most of these questions, I will try it!
That is how I came to try this Potato Pizza recipe. You don’t often think pizza and potatoes going together right? But when you add the other ingredients like garlic, cheese and rosemary — it’s surprisingly good!
The star of this recipe is, of course, the potato. You will need several Yukon Gold potatoes.
Peel the potatoes and boil in a pot of salted water.
While these are cooking, preheat your oven to 450 degrees. It’s best to have a granite pizza stone to make your pizza. You want something like this pizza stone.
When the potatoes are soft, you will break apart and put in a bowl.
You don’t need to cut the potatoes evenly. You want it to break apart so the chunks of potatoes are different sizes.
Next you will need to prepare the pizza crust. You can make your own dough or pick up store bought dough. For this pizza, I bought a ready made dough that was in the shape of a rectangle.
When you are shaping the dough, make sure you have flour on your cutting board.
You will then transfer it to your pizza peel. This time you want to put a little corn meal on the peel and on the pizza stone. This will keep the dough from sticking.
Time to prepare the garlic spread. You will first roast your garlic like this.
Then squeeze the softened garlic into a mixing bowl.
Whisk together with a little olive oil until it looks like this. Add a pinch of salt to season.
Spread the garlic mixture on the pizza dough. This is the foundation to your pizza.
Add shredded mozzarella cheese, potatoes, rosemary and sprinkle with more salt.
Bake in the oven for 18-20 minutes until the crust is browned and the cheese is melted.
Remove from the oven and add your Pecorino Romano cheese and sprinkle with olive oil and salt.
Cut into slices and serve!
This yummy pizza goes perfectly with a glass of cabernet sauvignon.
- Pizza dough, pre-made or homemade
- 1 1/2 Yukon Gold Potatoes, peeled
- 1 head Garlic, roasted
- 1/2 cup Olive Oil, plus more for drizzling
- 1 cup shredded Mozzarella cheese
- 2 teaspoons fresh Rosemary, minced
- 2 ounces Pecorino Romano cheese, shredded
- Corn Meal
- Preheat pizza stone and oven to 450 degrees
- Peel potatoes and boil in salted water until soft
- Once done, break apart the potatoes in rough cuts and keep in a bowl
- On a floured surface, spread out your refrigerated pizza dough into rectangle or round pizza shape
- Transfer the dough onto a pizza peel that has been coated with sprinkled corn meal (the corn meal will keep the dough from sticking)
- Roast 1 head of garlic in the oven
- Squeeze the softened garlic into a mixing bowl and add 1/2 cup of olive oil. Whisk together.
- Spread the garlic mixture on the dough
- Add a cup of shredded mozzarella cheese, potatoes and rosemary to the top of the garlic mixture
- Sprinkle lightly with salt
- Bake in oven for 18-20 minutes until the dough is browned and cheese is melted
- Sprinkle with additional olive oil and pecorino romano cheese
- Cut into slices and serve
This recipe was adapted from a Williams Sonoma recipe!
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