Potato Pizza

with rosemary and guanciale

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roman style pizza con patate, a sheet pan pizza topped with thin sliced potatoes, fresh rosemary and guanciale

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If there’s one thing I love, it’s Italian food. And if we’re talking specific regions, Roman cuisine has my heart (and stomach). I’ve gone on about the classic Roman pastas before in previous posts, and made my own versions like a Bacon Amatriciana and a Corn and Lima alla Gricia. And while this is not a pasta, it sure is another variation on a classic Roman dish, a potato pizza, or pizza con patate.

This Roman-style potato pizza has an airy, super crisp crust and layers of thinly sliced potatoes on top. The pizza is flavored with fresh rosemary, lots of olive oil and the best part, salty little bits of guanciale. If you haven’t had it before, potato pizza might sound (and look) a little bland, but when done right it is anything but. Now, let’s get to the recipe…

essentially a version of pizza al taglio, or ‘pizza by the slice’

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Equipment

• 1/4 sheet tray (~9x13")

• Digital scale

• Mandolin, optional

• Pizza Stone or pizza steel, optional

Ingredients

For the Pizza Dough:

• 250 g flour '00' recommended

• 200 g water

• 1/2 tsp active dry yeast

• 1 tsp honey or sugar

• 2 tbsp olive oil

• 1 tsp salt

The Toppings:

• 1 lb potatoes waxy potatoes, thinly sliced and soaked in cold water

• 1/4 c olive oil more or less, be generous

• 1 tsp salt

• 2 tsp fresh rosemary chopped, plus more for garnish

• 1 oz guanciale finely diced

• parmesan cheese freshly grated

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the potato pizza, step-by-step

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Instructions

Make The Pizza Dough

1. Combine flour and salt in a large bowl.

2. In a separate bowl add warm water, yeast and honey (or sugar). Let the yeast activate for 5 minutes, it’ll get foamy on top. If you’re confident you have very fresh yeast, no need to wait.

3. Add your wet ingredients and olive oil to the flour mixture. Stir to combine. Make sure all the flour is hydrated and you don’t have any dry bits. No need to overly mix here.

4. Cover bowl and let rise for ~5 hours at room temp or overnight in the fridge for best flavor.

Prepare Potatoes

1. Slice potatoes as thinly as possible using a mandolin or a sharp knife. You want them 1-2mm thick.

2. Soak sliced potatoes in cold water for 30 minutes to remove excess starch.

3. Drain and pat dry before layering on the pizza dough.

Top Pizza

1. Preheat oven to 500°F (260°C)

2. Line baking tray with parchment paper and a generous drizzle of olive oil.

3. Stretch dough to fill tray. Add more olive oil as needed so your hands and dough don’t stick.

4. Let the dough rise for 20 minutes.

5. Dimple the dough with your fingertips, drizzle over olive oil, and sprinkle with salt and finely chopped fresh rosemary.

6. Now we layer on the potatoes! Start layering the sliced potatoes over the dough shingling them so they slightly overlap. Season each layer with salt and a little drizzle of olive oil. Repeat with the remaining potatoes. You should have 3-4 layers in total.

7. On the final layer, sprinkle over another bit of fresh rosemary and scatter over the finely diced guanciale.

Bake Pizza

1. Bake the pizza for 25-30 minutes, rotating halfway through to ensure even cooking.

2. The potatoes should be golden and crispy on the top and the crust will be a golden brown on the bottom.

Serve

1. Finish with a final scattering of fresh rosemary when the pizza is still hot.

2. Let the pizza cool for a few minutes then top with freshly grated Parmesan cheese and flaky salt.

3. Slice and enjoy!

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