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Pizza Con Patate

Carbs upon carbs! Every now and then you just gotta do it! This is classic Roman pizza contains no red sauce, in fact no sauce at all.  Just dough, thin sliced potatoes and olive oil.  Pizza con patate, as it is known, is considered a peasant food, or something that is satisfying and affordable, possibly explaining why the ingredient was added in the first place. Most Italian peasant food is better than anything Ive ever had, so just trust me on this one ok?

You will need:

2 tbsp Olive oil

1 14-16 oz ball of pizza dough

1 lb Yukon gold potato’s

1/2 vidalia onion sliced thin

Fresh rosemary

Kosher  salt

First, slice and soak your potatoes. Using a mandoline slicer or the large slicer side of a box grater, cut the potatoes into paper-thin slices. Place the potatoes in a bowl of salty water and soak for 30 minutes to 1 hour. This soaking time softens the potatoes so they get nice and creamy-tender in the oven. When the potatoes are done soaking, drain them well and toss them with extra-virgin olive oil, salt, pepper, minced onion, and chopped fresh rosemary. Preheat the oven to 500°F. If you're using a baking stone/steel, place the stone/steel in the bottom third of the oven before you start preheating.

On a large oiled baking sheet, stretch  pizza dough into a 10x14 inch rectangle then  spread the potato mixture on top in an even layer and to the ends of the dough.  Add more kosher salt on top. Place the pizza in the oven and bake for 10 to 15 minutes, until the bottom of the crust is evenly browned and the potatoes are tender and beginning to brown in spots.  Remove the pizza from the oven. Drizzle with olive oil, season with a pinch of salt, and scatter on the whole rosemary leaves. Finish with the finely shredded Parmigiano-Reggiano cheese, if using. Slice and serve.

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