Potato and Rosemary Pizza

Name: Potato and Rosemary Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 ball (about 1 lb) (450 g) pizza dough, store-bought or homemade, at room temperature; 2 tbsp (30 ml) extra-virgin olive oil; 12 oz (340 g) waxy potatoes (such as Yukon Gold or red potatoes), scrubbed clean, sliced thin (1/16 inch) on a mandoline or with a sharp knife; 8 oz (225 g) fresh mozzarella or low-moisture mozzarella, torn into small pieces (or shredded if using low-moisture mozzarella); 3 cloves (9 g) garlic, minced; 1½ tsp (1½ g) fresh rosemary, leaves stripped from stems, roughly chopped; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Crispy-bottomed pizza topped with thinly sliced potatoes, fresh rosemary, garlic, and melted mozzarella. The potatoes become tender and golden in the oven while the crust bakes to a light crunch. A simple but satisfying vegetable pizza that tastes like a rustic Italian osteria.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 1 pizza (2 slices per person)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 475°F (245°C) with a baking sheet or pizza stone inside for at least 15 minutes
Have your pizza dough at room temperature (use store-bought or homemade dough prepared ahead)
Slice potatoes thinly and evenly—use a mandoline if you have one to ensure they cook at the same rate

1
Prepare the dough baseOven 475°F / 245°C
- Remove the preheated baking sheet or pizza stone from the oven using oven mitts.
- Gently stretch the room-temperature pizza dough into a 12–14 inch round with your hands, working from the center outward and letting gravity help.
- If it resists, let it rest 2 minutes, then continue.
- Place the stretched dough on the hot baking sheet and brush lightly with 1 tablespoon of olive oil.
+ Show details− Hide details
Ready when: Dough is stretched and resting on the hot surface
Tip: Stretching onto a hot surface helps set the bottom of the crust so it crisps rather than rising further.
2
Layer potatoes and garlicOven 475°F / 245°C
- Working quickly while the dough is still on the hot surface, arrange the potato slices in slightly overlapping rows across the dough, leaving a ½-inch border all around for the crust.
- The potatoes will be raw at this point.
- Scatter the minced garlic evenly over the potatoes.
- Drizzle with the remaining 1 tablespoon of olive oil.
+ Show details− Hide details
Ready when: Potatoes are arranged in overlapping layers and garlic is distributed
Tip: Thin, even potato slices are key—thick slices won't cook through before the cheese burns. A mandoline is worth the 30 seconds of setup.
3
Add cheese and rosemaryOven 475°F / 245°C
- Scatter the torn or shredded mozzarella evenly over the potatoes, leaving some gaps so the potato edges can brown.
- Sprinkle the chopped rosemary over the top.
- Season lightly with kosher salt and freshly ground black pepper.
+ Show details− Hide details
Ready when: Pizza is fully topped with cheese and herbs
Tip: Don't cover every inch of the pizza with cheese—the exposed potato edges will caramelize and add depth of flavor.
4
Bake until goldenOven 475°F / 245°C
- Slide the pizza into the 475°F (245°C) oven and bake for 18–22 minutes.
- The crust should be golden brown on the edges and bottom, the potatoes tender when pierced with a fork, and the cheese melted and beginning to show light brown spots.
+ Show details− Hide details
Ready when: Crust is golden, potatoes are soft when pierced, cheese is melted with light browning
Tip: If your oven has hot spots, rotate the pizza halfway through if the edges are browning faster than the center.
5
Cool and serve
- Remove the pizza from the oven using oven mitts and let it rest on a cutting board for 2 minutes.
- This allows the cheese to set slightly so slices hold together.
- Cut into 4 slices and serve warm.
+ Show details− Hide details
Ready when: Pizza has cooled enough to slice cleanly
Tip: Use a pizza cutter or sharp knife in a rocking motion for the cleanest slices—pulling the knife can stretch the cheese.

Good to know

Tips

Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy varieties—avoid russet potatoes, which become mealy.
If you don't have a mandoline, use the sharpest knife you have and aim for uniform thickness by slicing at a consistent angle. A few seconds with a mandoline beats 5 minutes with a knife.
For extra richness, brush the crust border with a little more olive oil mixed with minced garlic before baking.
The oven temperature is crucial here—475°F (245°C) is hot enough to crisp the crust and cook the potatoes quickly before cheese burns. Check your oven's actual temperature with an oven thermometer if results seem off.

Storage & reheating

Leftover pizza keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes until the crust is warm and crisp again, or eat cold straight from the fridge.

Substitutions

fresh mozzarella or low-moisture mozzarella → Aged provolone or fontina cheese. Use the same weight. Provolone adds a sharper, nuttier flavor; fontina creates a creamier melt. Both work beautifully with potatoes and rosemary.
fresh rosemary → Fresh thyme or a mix of thyme and oregano. Use the same amount by weight or volume. Thyme is more delicate; if using a mix, split the measure between herbs.
waxy potatoes (such as Yukon Gold or red potatoes) → Thinly sliced fennel bulb or parsnip. Keep the same weight. Both roast beautifully and pair well with rosemary and mozzarella for a different but equally satisfying pizza.
extra-virgin olive oil → Garlic-infused oil. Use the same amount. This eliminates the need for minced garlic and deepens the savory flavor.