Rosemary Potato Pizza
This month’s Bread Baking Day brings us starch-on-starch action by way of potatoes on pizza. If you cook Italian food every once in a while, you probably already have potatoes, rosemary, onions, and extra virgin olive oil ready to go.
There’s just one caveat — you’ll need an active liquid wild yeast starter for the biga naturale. Don’t have one? Replace it with 2 tablespoons of flour, a tablespoon of water, and a pinch of instant yeast and proceed as directed. Or just ignore the pizza dough recipe altogether and use your favorite focaccia recipe.
If you’ve read this far, you may also be interested in the following bread recipes:
recipe adapted from Daniel Leader’s Local Breads
Bread Baking Day #17: Bread and Potatoes hosted by Notitie Van Lien
Pizza alle Patate di Genzano
Genzano Potato Pizza with Rosemary and Onions
makes one half-sheet pan pizza
Notes:
- I used King Arthur bread flour.
For the Biga Naturale / Wild Yeast Starter:
Ingredients Volume Ounces Grams liquid levain (100% hydration) 1 28 water, at room temperature 2/3 cup 4.9 140 unbleached bread flour 1 2/3 cups 7.1 200
Biga Naturale / Wild Yeast Starter Directions:
- In a bowl, pour the water over the liquid levain and stir to dissolve. Add the flour and mix until thoroughly hydrated. Knead for a few minutes until a smooth dough is formed.
- Place the biga naturale in a bowl and cover. Let stand at room temperature for about 8 to 12 hours before using in the pizza dough.
For the Pizza Dough:
Ingredients Volume Ounces Grams all of the biga naturale, cut into small pieces water, at room temperature 1 3/4 cups 14.1 400 unbleached bread flour 4 cups 17.6 500 instant yeast 1 1/4 tsp 0.1 4 salt 2 1/2 tsp 0.5 15
Pizza Toppings:
2 tablespoons extra virgin olive oil, plus extra for brushing
4 to 5 medium potatoes, thinly sliced (about 2 pounds / 900 grams)
1 medium onion, halved and sliced 1/4-inch thick
1/4 cup roughly chopped fresh rosemary
1/2 teaspoon salt
Directions:
Mix In a large bowl, pour the water over the biga naturale
and mix to dissolve. Add the flour, yeast, and salt
and mix until a shaggy ball of dough is formed.
Rest Cover with plastic wrap and let rest for about 15
minutes.
Knead 8 to 10 minutes, until the flour is thoroughly hydrated
and a smooth but slightly sticky dough is formed.
Ferment #1 90 minutes at room temperature, or until doubled
Stretch and Fold
Ferment #2 60 to 90 minutes at room temperature, or until doubled
Preheat Oven 500ºF / 260ºC
Prepare a half-sheet pan lined with parchment paper.
Shape Grease the parchment-lined baking sheet with olive oil.
Put the dough on the baking sheet. With lightly oiled
fingertips, gently stretch the dough while dimpling to
fill the baking sheet. Brush a thin layer of olive oil
over the dough.
If the pizza dough keeps shrinking back while shaping,
let it rest for about 10 minutes to relax the gluten
and try again.
Top Layer the potato slices on the top of the dough and
brush with a light coating of olive oil.
Toss the onions, rosemary, and salt with 2 tablespoons
of olive oil. Sprinkle over the dough evenly to finish.
Bake Bake for 20 to 30 minutes at 500ºF / 260ºC, until the
crust is golden and the potatoes and onions are
lightly browned.
Sliced rosemary potato pizza. Cheese anyone?
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March 2nd, 2009 at 2:26 am
Hi Jude, what an amazing pizza that is. Wonderful those different kind of potato-colors. That dough must have been so good with the biga nat. Thanks so much for participating!
March 2nd, 2009 at 2:38 am
Ciao ! I have a stiff starter but i’ll give it a try !! thank you for your wonderfully explained and beautiful recipes !
March 2nd, 2009 at 3:47 am
Some people might find it’s strange to have potatoes with bread but that’s only until you try it for the first time. I know it’s delicious and this one looks particulary good. I love the different colored potatoes!
March 2nd, 2009 at 5:53 am
Absolutely gorgeous! That gourmet pizza look beautiful and very tempting!
Cheers,
Rosa
March 2nd, 2009 at 8:08 am
What a fantastic looking pizza. It looks like the crust has an amazing crumb
March 2nd, 2009 at 9:15 am
How beautiful! I love that you used different colours of spuds.
I worked my way through much of this book last year, but had some trouble with liquid levain. I should try again.
Great entry, Jude!
March 2nd, 2009 at 10:27 am
I absolutely love this recipe, made it many times but I’ve never had so many different kinds of potatoes!! Those are terrific Jude.
March 2nd, 2009 at 10:38 am
What a pizza! It looks awesome!
March 2nd, 2009 at 10:39 am
This is truly beautiful, and sounds yummy, too. We like non-traditional pizza here so I know this combo would go over well. I’m still a bit chicken of trying wild yeast, but this is tempting me…Very nice.
March 2nd, 2009 at 10:59 am
Well you know I love this POTATO PIZZA.
March 2nd, 2009 at 11:15 am
there’s something about purple potatoes that just makes me smile. great pizza.
March 2nd, 2009 at 11:33 am
Beautiful! I’m not a big potato fan, but this looks so tempting, it could change my mind!
March 2nd, 2009 at 11:55 am
Wow! I love this!!!
March 2nd, 2009 at 12:30 pm
Didn’t you have a carb crash after eating this? But it looks so good though. I wouldn’t mind having a piece of this.. or two.. or three…
)
March 2nd, 2009 at 12:49 pm
I like it! here its very popular pizza with potatoes on top. this one looks so nice though with different varities
March 2nd, 2009 at 1:00 pm
The holes in the crust make my heart pump wildly … These holes are, in my opinion, what Focaccia should be. Otherwise, it’s just regular bread that happens to flat.
Must make this.
March 2nd, 2009 at 1:30 pm
The purple potatoes just peek out between the white and green. And the crust! Ohhh that’s good.
March 2nd, 2009 at 5:03 pm
Oh wow – I am crying a little bit inside that I can’t eat this right now! Beautiful.
March 2nd, 2009 at 9:04 pm
Seriously, Jude. This is one of the most stunning things I’ve seen! It’s funny because sometimes we order lunch in at work and sometimes we order potato pizza and no one likes it other than a couple of us. I’m showing all of my coworkers this recipe tomorrow!
March 2nd, 2009 at 10:53 pm
Clumbsy – I wasn’t so sure about the combination but I was really surprised by it. The potatoes ended up sweet and a bit crisp.
Jescel – Had a big fat steak to go with it so no carb crash for me.
Ivonne – A bit of cheese on top might help
March 2nd, 2009 at 11:15 pm
This reminds me of a bialy I used to love from the Bread and Ink Cafe. Theirs had shredded potatoes and onions, and yours has beautiful purple potatoes. Very pretty focaccia.
March 3rd, 2009 at 8:47 am
This is very similar to my all time favortie pizza. I use sauteed leeks instead of the onions and a very thin layer of a homemade alfredo sauce. The onion flavor goes perfect with the potatoes and rosemary.
March 3rd, 2009 at 8:52 am
What a unique sort of pizza! I love how you used various colors of potatoes on there. It makes all the difference visually.
March 3rd, 2009 at 12:26 pm
I love your airy pizza! When can I come over?
March 3rd, 2009 at 3:12 pm
I love the potato-rosemary combo on pizza — especially finished with a scatter of crumbled chevre. I buy the tricolor potato mix, too. It’s an eye catcher no matter how you prepare it.
March 3rd, 2009 at 10:30 pm
Love all the different potatoes used in this pizza. I would sure love a large slice!
March 3rd, 2009 at 11:05 pm
That is really special. And the photos are gorgeous. Who wouldn’t love this? I want a nice light red wine with it…just ever so slightly chilled.
LL
March 4th, 2009 at 1:00 am
Oh, sure! I have some levain just sitting here waiting for use. Hee hee
Then again can I just come to Illinois and partake of your wonderful breads? 
March 4th, 2009 at 10:43 am
Gourmet pizza… love the colors of the potatoes u used there!
March 4th, 2009 at 10:44 am
WOW That is absolutely stunning! Great, GREAT site! I’m definitely putting it in my Google Reader!
March 5th, 2009 at 2:18 am
wow wow wow. I love the interesting combi of ingredients, the unique types of potatoes used and how thinly the potatoes are sliced. It looks superb.
March 5th, 2009 at 6:57 am
Oh this look fabulous, I like pizza and potatoes, any which way… Gosh this looks darn good.
March 5th, 2009 at 12:01 pm
while I join the chorus line, let me say that I love potato rosemary focaccia/pizza. It;s a standard on my repertoire. I love all the varieties of potatos you have. Wonderful.
March 5th, 2009 at 12:31 pm
This is beautiful and looks so delicious. I’m drooling.:)
March 5th, 2009 at 2:01 pm
Oh, this looks delicious
March 5th, 2009 at 4:58 pm
I’ve always wanted to try potatoes on a pizza! Though I doubt I’ll be trying to make anything with yeast anytime soon, I may try this with some of my local markets pizza dough.
March 5th, 2009 at 5:56 pm
rename this please. it should be called ‘paradise pizza’.
March 5th, 2009 at 6:32 pm
This brings back memories! A handful of years ago, this restaurant near me called the California Pizza Kitchen used to serve a rosemary chicken potato pizza. It was my favorite, and then they took it off the menu and I’ve missed it so. This one looks a lot better than the one they served, so I might have to try it. Thanks for including the volume recipe!
March 5th, 2009 at 9:42 pm
I love potato pizzas! Also love the different kinds of potatoes you used with this recipe.
March 6th, 2009 at 9:08 am
Carbs on carbs with onions–how can you go wrong?! I love the use of the different types of potato for some visual interest, too. This sounds great; I have never met a potato, or a bread, that I haven’t loved!
March 6th, 2009 at 1:17 pm
Jude, you did it once again! This looks great, as does your chocolate ice cream cake in a previous post!
March 6th, 2009 at 2:09 pm
I’ve always wondered this when I see potatoes on a pizza: do you go in this crazy carb overload? Hm…then there’s mac-n-cheese pizza too…
March 6th, 2009 at 6:05 pm
Hey Jude! How are you? This is one spectacular looking pizza. I love the way you sliced the potatoes paper thin then overlapped them in layers. Rosemary potato pizza is pure comfort food for me. In fact, I love it so much that I featured my dad’s recipe for it on one of my earliest posts when I started Food Blogga. Thanks for the delicious reminder that it’s time to make potato pizza again.
March 7th, 2009 at 10:17 am
I’ve never had a potato pizza, but my parents rave about one they ate in NYC. Looks fabulous with the colors!
Cheers,
*Heather*
March 8th, 2009 at 6:06 am
Fantastic recipe, love the flavours and your pictures as usual are superb.
March 11th, 2009 at 8:40 am
Jude,
Amazing, delicious looking. I would have to have a good green salad with this. But then again, one could eat this with some scrambled eggs for breakfast.
I have a friend handing off some rosemary to me tomorrow. So potatoes here I come.
March 12th, 2009 at 8:01 pm
I like the different potato used, this type of pizza is for me, breakfast,lunch or dinner!
March 13th, 2009 at 6:46 am
I love potato pizza! Actually, I love potatoes in any form! The pic with all the different colored slices is really pretty.
March 13th, 2009 at 10:42 pm
I used to always order potato pizza at this restaurant. When they went out of business, I was so sad. Thanks for the reminder. This looks fab!
March 14th, 2009 at 11:50 am
This looks so delicious. Oh how I would love to find some purple potatoes. It looks beautiful.
March 14th, 2009 at 12:38 pm
A while back we had a rosemary potato pizza at a restaurant. It was wonderful so we decided to recreate it at home. Unfortunately, it wasn’t as wonderful. I can’t remember what we did exactly (and did we add goat’s cheese???) but your rosemary potato pizza looks awfully good and is making me think we should try this combination again.
March 16th, 2009 at 1:22 pm
wow! It looks heavenly, the pizza and the dough looks fantastic!
March 16th, 2009 at 9:19 pm
That looks like a fab recipe. Must try!
March 17th, 2009 at 7:44 am
That looks incredible! my friend and I were just talking about a potato pizza a few days ago! Carbs are awesome
March 17th, 2009 at 8:16 pm
Leanna, adding sauteed leeks and alfredo sauce sounds like a nice variation.
Zorra, Manggy, anytime
Teanna, thanks!
Olivia, roast chicken on the side should balance things out
May 29th, 2009 at 7:26 am
Oh amazing!!
Can´t wait for trying this one!!
June 5th, 2009 at 9:55 pm
I’ve had potato pizza before but it wasn’t as good or as good looking as yours.
September 6th, 2010 at 5:15 am
I absolutely love this recipe, made it many times but I’ve never had so many different kinds of potatoes!! Those are terrific Jude.
February 28th, 2011 at 4:10 pm
[...] decided to try our hands at making a Potato Pizza. Okay, okay; Shane’s hands, my eyes. Using this recipe as a starting point, he came up with a pie that was similar enough (minus the fancy blue potatoes); [...]
March 1st, 2011 at 4:09 pm
[...] weekend before last, Shane experimented with a Potato Pizza (using this recipe) at my request. (NO NOT LIKE THAT YOU SILLIES!) For those too lazy/apathetic to click through, [...]
March 8th, 2011 at 8:37 am
[...] the left; the right is a regular pizza with red sauce and Daiya cheese.) A mashup of two recipes: Rosemary Potato Pizza and Potato Pizza. Not bad, but a little on the dry side. Next time, I think I’ll try some [...]
September 24th, 2011 at 4:52 am
[...] – Potato Pizza – 0007 Year peak of smiteme Potato pizza! A mashup of two recipes: Rosemary Potato Pizza and potato pizza . Not bad, but a little on the dry side. Next time, I think I’ll try some [...]
October 16th, 2011 at 10:11 pm
[...] the left; the right is a regular pizza with red sauce and Daiya cheese.) A mashup of two recipes: Rosemary Potato Pizza and Potato Pizza. Not bad, but a little on the dry side. Next time, I think I’ll try some [...]
October 19th, 2011 at 9:52 am
[...] – Potato Pizza – 0007 Image by smiteme Potato pizza! A mashup of two recipes: Rosemary Potato Pizza and Potato Pizza. Not bad, but a little on the dry side. Next time, I think I’ll try some [...]
April 14th, 2012 at 9:55 pm
California Pizza Kitchen used to serve a similar pizza. I loved it and was heart broken when it was taken off the menu. Since we were in the restaurant so much, the waitress gave us a secret: It is best with lemon wedges served on the side and squeezed over the pizza before eating. I know it sounds wierd, but after we tried it, we never had the pizza any other way!
April 17th, 2012 at 2:31 pm
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