Rosemary Potato Pizza

Rosemary Potato Pizza Genzano Recipe

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
Rosemary Potato Pizza Genzano Baked


  • 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:

  1. 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.
  2. 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

Rosemary Potato Pizza Genzano Fresh

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


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

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.

Rosemary Potato Pizza Genzano 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.

Rosemary Potato Pizza Genzano Toppings

                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.

Rosemary Potato Pizza Genzano Crumb
Sliced rosemary potato pizza. Cheese anyone?

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66 Responses to “Rosemary Potato Pizza”

  1. Lien says:

    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!

  2. natalia says:

    Ciao ! I have a stiff starter but i’ll give it a try !! thank you for your wonderfully explained and beautiful recipes !

  3. clumbsycookie says:

    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!

  4. Rosa says:

    Absolutely gorgeous! That gourmet pizza look beautiful and very tempting!



  5. kat says:

    What a fantastic looking pizza. It looks like the crust has an amazing crumb

  6. Natashya says:

    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!

  7. MyKitchenInHalfCups says:

    I absolutely love this recipe, made it many times but I’ve never had so many different kinds of potatoes!! Those are terrific Jude.

  8. Maria says:

    What a pizza! It looks awesome!

  9. kellypea says:

    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.

  10. noble pig says:

    Well you know I love this POTATO PIZZA.

  11. grace says:

    there’s something about purple potatoes that just makes me smile. great pizza. :)

  12. CookiePie says:

    Beautiful! I’m not a big potato fan, but this looks so tempting, it could change my mind! :)

  13. Irene says:

    Wow! I love this!!!

  14. Jescel says:

    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… :o )

  15. snookydoodle says:

    I like it! here its very popular pizza with potatoes on top. this one looks so nice though with different varities :)

  16. Leela says:

    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.

  17. The Duo Dishes says:

    The purple potatoes just peek out between the white and green. And the crust! Ohhh that’s good.

  18. megan (brooklyn farmhouse) says:

    Oh wow – I am crying a little bit inside that I can’t eat this right now! Beautiful.

  19. Ivonne says:

    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!

  20. 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 :)

  21. Heather says:

    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.

  22. Leanna says:

    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.

  23. RecipeGirl says:

    What a unique sort of pizza! I love how you used various colors of potatoes on there. It makes all the difference visually.

  24. zorra says:

    I love your airy pizza! When can I come over?

  25. Trisha says:

    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.

  26. Chuck says:

    Love all the different potatoes used in this pizza. I would sure love a large slice!

  27. Lori Lynn says:

    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.

  28. Manggy says:

    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? :)

  29. Soma says:

    Gourmet pizza… love the colors of the potatoes u used there!

  30. Teanna says:

    WOW That is absolutely stunning! Great, GREAT site! I’m definitely putting it in my Google Reader!

  31. noobcook says:

    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.

  32. Girl Japan says:

    Oh this look fabulous, I like pizza and potatoes, any which way… Gosh this looks darn good.

  33. Marla says:

    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.

  34. oggi says:

    This is beautiful and looks so delicious. I’m drooling.:)

  35. Dimah says:

    Oh, this looks delicious

  36. Mrs. L says:

    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.

  37. bee says:

    rename this please. it should be called ‘paradise pizza’.

  38. Cynthia says:

    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!

  39. Y says:

    I love potato pizzas! Also love the different kinds of potatoes you used with this recipe.

  40. Jenni says:

    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!

  41. Madam Chow says:

    Jude, you did it once again! This looks great, as does your chocolate ice cream cake in a previous post!

  42. Olivia says:

    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…

  43. Susan from Food Blogga says:

    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.

  44. heather says:

    I’ve never had a potato pizza, but my parents rave about one they ate in NYC. Looks fabulous with the colors!



  45. Jo says:

    Fantastic recipe, love the flavours and your pictures as usual are superb.

  46. Spinachtiger says:

    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.

  47. Glenda says:

    I like the different potato used, this type of pizza is for me, breakfast,lunch or dinner!

  48. erin @ dessert girl says:

    I love potato pizza! Actually, I love potatoes in any form! The pic with all the different colored slices is really pretty.

  49. redmenace says:

    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!

  50. Lori says:

    This looks so delicious. Oh how I would love to find some purple potatoes. It looks beautiful.

  51. Elizabeth says:

    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.

  52. PG says:

    wow! It looks heavenly, the pizza and the dough looks fantastic!

  53. Sneh says:

    That looks like a fab recipe. Must try!

  54. Olga says:

    That looks incredible! my friend and I were just talking about a potato pizza a few days ago! Carbs are awesome ;)

  55. 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

  56. sara says:

    Oh amazing!!
    Can´t wait for trying this one!!

  57. Spinachtiger says:

    I’ve had potato pizza before but it wasn’t as good or as good looking as yours.

  58. bestbuy says:

    I absolutely love this recipe, made it many times but I’ve never had so many different kinds of potatoes!! Those are terrific Jude.

  59. The Perfect Pizza Press » Blog Archive » Vegan Bacon & Cheddar Double Potato Pizza says:

    [...] 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); [...]

  60. Bacon & Cheddar Double Potato Pizza FTVW!* » V for Vegan: says:

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  61. Pizza! | The House Cook says:

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    [...] 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 [...]

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  65. Mike says:

    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!

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