Potato Pizza
Potato Pizza is a pizza my Mom regularly makes. One potato and some pantry staples are all you need to make this simple pizza. The simplicity of the ingredients of this pizza is what makes it so tasty.
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Potato Pizza Recipe:
Simple ingredients come together to create this wonderful potato pizza. This pizza instantly transports me back to my childhood because my Mom made this pizza and it quickly became my favorite.
When making this pizza, you can decide how much time you want to spend making it. If you want a quick and easy version of this pizza, then purchasing a fresh pre-made dough ball from the supermarket or your favorite pizzeria is the way to go on a busy weeknight. You can also make the dough yourself in advance and store it in the refrigerator until you’re ready to use it.
This pizza comes together in no time when the dough is already made.
Pizza nights at our house are dinner meals, but there is no wrong way to enjoy this pizza!
Let’s Talk Crispy Pizza Crust and Fat?
The crispiness of the pizza crust is an important factor for this pizza. There are 3 ways to achieve the crispy crust.
Option 1: Nonna’s Way – Nonna cooked with Lard. Her pizza crusts were so delish because she would grease her pans with lard. Her pizza crust had an extra savory flavor level because of that lard. THE BEST!!!!! Lard is a natural animal based fat. But if you are watching calories lard may not be the best option for you.
Option 2: Mom’s Way – Mom cooks with Crisco. Her pizza crusts are also equally delicious. Crisco creates that crispy buttery crust as well. But Crisco is made of hydrogenated vegetable oils. If you are watching your cholesterol and your calories, this is not the option for you.
Option 3: My way – I use parchment paper when I bake my pizza’s. I like the parchment paper for a few reasons. The first is because this allows you to cook your pizza dough without any additional calories or fats. It still creates a crispy crust, but you need to make sure that parchment paper is completely flat and touching the whole sheet pan, otherwise you will get pockets of slightly steamed dough. The con of the parchment paper method, is you miss the savory aspect to the crust that the lard gives you or the buttery flavor aspect that the Crisco gives you. The other added benefit of the parchment paper method is that clean up is a breeze. Simply toss that parchment paper in the garbage, and there are no stuck-on bits that will require scrubbing for clean up. Another reason why I like the parchment paper option is because the dough sticks to it while I’m spreading it out. The parchment paper helps me keep the dough in place once I get it where I want it. With Lard and Crisco, the dough is kind of like a slip and slide on the pan, so it’s going to move around on you more, and you will need to take more breaks to give the dough resting time to be able to pull and stretch it again without it shrinking back on you.
So you pick the option that works best for you.
Storing your Potato Pizza:
If by some miracle you have left-overs, simply wrap your pizza in aluminum foil and place it in the refrigerator. The next time you want to enjoy it, just heat it up in the oven at 300 degrees so you don’t burn the crust.
Ingredients for Potato Pizza:
This is everything you will need to make this pizza. A russet potato, a shallot, dried rosemary, black pepper, olive oil, salt, pepper, and mozzarella cheese.
Can I Omit the Pepper?
YES! If spice is not your cup of tea, the recipe will still work without the pepper.
Can I Add Red Crushed Pepper?
YES! If spice is your cup of tea, by all means…SPICE IT UP.
Can I use Fresh Rosemary?
YES! Fresh rosemary will add even more depth of flavor.
What if I can’t find shallots at my supermarket?
No worries. Just replace the shallot with a 1/2 of a medium-sized yellow onion. And thinly slice it. It will be equally as tasty.
Watch Potato Pizza Being Made:
How to Make Potato Pizza:
- Either make or purchase your fresh pizza dough
- Thinly slice your potato and shallot.
- Spread a layer of the potato slices, then the shallot.
- Drizzle extra virgin olive oil over the top.
- Sprinkle salt, pepper, and rosemary on top.
- Then top with a layer of mozzarella cheese.
- Bake in the oven at 350 degree’s until dough is golden brown.
Need the Recipe for Homemade Pizza Dough?
Potato Pizza
Ingredients
- 1 pizza dough ball See Recipe for Homemade Pizza Dough https://theshortcook.com/home-made-pizza-dough/
- 1 russet potato – peeled, washed, halved, and thinly sliced
- 1 large shallot – sliced thin You can also use 1/2 of a small yellow onion, thinly sliced, instead of the shallot
- extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ tablespoon dried rosemary
- 4 ounces shredded mozzarella cheese
Instructions
- 3 options for preparing your pizza baking sheet. Choose 1:1) Line a cookie sheet with parchment paper. (Lowest calorie option)2) Grease the bottom of a cookie sheet with Crisco (Forget the calories! Give me crispy crust)3) Grease the bottom of a cookie sheet with Lard. (Nonna style! Bring on full fat and super crispy crust)
- Stretch out your pizza dough.
- Using your thinly sliced potato's, arrange a single layer on the pizza dough until the whole dough is covered.
- Using your thinly sliced shallot, arrange so there are pieces all over the top of the potato layer.
- Drizzle a small amount of olive oil over the top of the pizza.
- Sprinkle salt and pepper over the top of the pizza.
- Place the rosemary in the palm of one hand, and using your other hand, grab some rosemary and break it up with your fingers and sprinkle over the top of the pizza.
- Then sprinkle your shredded mozzarella cheese on top so it is evenly covered.
- In a pre-heated 350 degree oven, bake the pizza for roughly 30 minutes.
- Remove the pizza from the oven and check to see if the outer edge is golden brown. Then lift the corner of the pizza and check to see if the bottom of the pizza is also golden brown. If they both are your pizza is done. If they are not, place the pizza back in the oven and do another check in 7 minutes. Repeat as needed. When both the top and the bottom of your pizza are golden brown, your pizza is ready to enjoy!
