Potato and Rosemary Pizza is comfort food with a little bit of sophistication woven through every slice. Thin, golden-edged potatoes rest on a bed of melted mozzarella, all perfumed with fresh rosemary and finished with a whisper of good olive oil and flaky sea salt. The result is cozy and familiar, yet just different enough to feel special.

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Ingredient Breakdown

Red potatoes are a smart choice here because they hold their shape beautifully when baked. Their waxy texture means they stay tender and creamy inside without turning mealy or collapsing. Slicing them thinly and evenly is crucial: thin slices cook quickly, layer neatly on the dough, and crisp lightly around the edges while remaining soft in the center. The more uniform the slices, the more evenly they roast and bake.

The pizza dough is the foundation, and both homemade and store-bought versions can work brilliantly. With homemade dough, you get full control over hydration, flavor, and fermentation time, often resulting in extra chew and character. A good store-bought dough should feel elastic, not stiff, and spring back slightly when pressed. Whether it’s from your own kitchen or the grocery store, look for dough that can stretch thin without tearing and bakes up with a nice balance of crisp exterior and tender interior.

Mozzarella brings the melty richness that ties everything together. Fresh mozzarella melts into soft, milky puddles with a luxurious texture, while low-moisture mozzarella offers better browning and a bit more chew. Either option works; it just depends on whether you prefer a rustic, bubbly top or a more evenly bronzed, classic pizzeria-style finish. Combining the two can give you the best of both worlds.

Olive oil and rosemary are the flavor backbone of this pizza. A good-quality olive oil adds fruitiness and a subtle peppery note, helping both the potatoes and the crust to crisp and caramelize in the heat. Rosemary, used in two stages—once when roasting the potatoes and again when topping the pizza—creates layers of herbal aroma. The first round infuses the potatoes, while the second stays bright and fragrant on the surface.

Maldon sea salt flakes are optional but highly rewarding. Their delicate, pyramid-shaped crystals add a gentle crunch and bursts of salinity that sit on top of the cheese and potatoes. Instead of disappearing into the dough, they punctuate each bite, giving the pizza a refined finishing touch without complicating the ingredient list.

Step-by-Step Preparation Guide

The process starts by par-baking the potatoes. Arranged in a single layer on a baking sheet, they’re tossed with olive oil, rosemary, and a little salt, then roasted until they’re just tender and lightly golden at the edges. This step ensures they won’t be undercooked on the finished pizza, and also drives off some moisture so they don’t steam the crust. The aim is soft and flexible, not crispy—remember, they’ll go back into the oven on top of the dough.

Next, attention shifts to the heat source. A pizza stone placed on the center rack and preheated at 550°F—or as high as the oven allows—for about an hour gives you an environment that mimics a pizzeria oven. That intense heat is what produces a crisp, blistered bottom and nicely puffed edge. If a stone isn’t available, a sturdy baking sheet preheated at 450°F still works; it simply won’t retain quite as much heat, so the crust may be slightly less blistered but still delicious.

Shaping the dough is both practical and tactile. The dough is divided into two equal pieces and gently pressed out on a lightly floured surface. Fingers press down and out from the center, encouraging the dough to expand while pushing air toward the perimeter. This air creates the light, airy rim that defines the pizza crust. Lifting the dough onto your fists and rotating it allows gravity to help stretch it into a thin, even base without tearing.

With the dough stretched, it’s time to assemble. A light dusting of flour on the pizza peel keeps everything from sticking. The dough is placed on the peel so that one edge hangs off slightly, making it easier to slide. Mozzarella is scattered evenly across the surface, leaving a clean border for the crust. The pre-baked potato slices are arranged on top, overlapping slightly for full coverage without piling too thickly. A sprinkle of the remaining rosemary, a drizzle of olive oil, and a pinch of Maldon salt finish the assembly, setting the stage for maximum flavor once the pizza hits the heat.

Transferring and baking require a quick, confident motion: the overhanging edge of the dough is placed onto the hot stone, then the peel is jerked back so the pizza glides onto the surface in one smooth movement. In the oven, the dough puffs, the cheese melts and bubbles, and the potatoes take on deeper color. After 7–10 minutes, the crust should be deeply golden, with the cheese lightly bronzed in spots. Using tongs to guide the pizza back onto the peel keeps it intact as it leaves the stone. The process is then repeated with the second ball of dough and remaining toppings, timing things so both pizzas can be enjoyed hot and fresh.

Recipe Tips

Getting ultra-thin, even potato slices with a knife or mandoline:
Use a sharp knife and steady, consistent strokes, or employ a mandoline on a thin setting for perfectly uniform slices. Thinner slices cook more evenly, lay flatter on the dough, and create a delicate, layered effect rather than feeling heavy.

Preventing soggy pizza by avoiding overcrowding and moisture-heavy toppings:
Don’t pile the potatoes too thickly and avoid adding extra wet ingredients like uncooked onions or watery vegetables without pre-cooking them. Par-baking the potatoes and using a light hand with olive oil help keep the crust crisp.

Adjusting oven temperatures if your oven doesn’t reach very high heat:
If your oven tops out at a lower temperature, simply bake the pizza a little longer and position the rack closer to the top heating element near the end. A preheated inverted baking sheet can also mimic some of the effect of a stone.

Keeping dough from sticking to the peel with the right amount of flour:
Lightly dust the peel with flour—just enough to create a thin barrier but not so much that it burns in the oven. Give the pizza a small shake before topping to ensure it moves freely; if it sticks, lift a section and sprinkle a bit more flour underneath.

Balancing rosemary so it’s aromatic but not overpowering:
Use a moderate amount of finely minced rosemary, scattering it evenly rather than clumping it. A portion baked with the potatoes and a smaller amount added fresh before baking the pizza keeps the flavor bright without becoming resinous or bitter.

Resting the pizza briefly before slicing to avoid dragging toppings:
Let the pizza sit for a couple of minutes once it comes out of the oven. This allows the cheese to settle slightly, so the toppings stay in place when sliced and the crust doesn’t compress under the knife.

What to serve With this recipe

This pizza pairs beautifully with simple salads that offer brightness and acidity. A bowl of mixed greens tossed with a lemon or vinegar-based dressing brings a refreshing counterpoint to the rich cheese and potatoes. Shaved fennel, arugula, or radicchio add pleasant bitterness and crunch that keep the meal feeling light.

Light appetizers make excellent companions, too. A small plate of marinated olives, roasted red peppers, or artichoke hearts can be set out while the pizzas bake, giving guests something to nibble on without overshadowing the main attraction. An antipasti plate with a few cured meats, pickled vegetables, and perhaps a wedge of Parmesan rounds out the spread.

For beverages, a crisp white wine such as Pinot Grigio or Sauvignon Blanc works well, cutting through the richness while matching the herbal notes of the rosemary. A light red, like a Chianti or Pinot Noir, can also be a great fit, offering gentle tannins without overwhelming the delicate potato topping. Sparkling water with citrus slices, or a simple spritz with herbs, provides a refreshing non-alcoholic option.

To turn this pizza into part of a larger Italian-inspired dinner, serve it alongside a simple pasta—maybe something with garlic, olive oil, and chili flakes—or a rustic bean salad. You can start with a small soup course, such as a tomato or minestrone, then move into pizza and salad. The potato and rosemary pie becomes the centerpiece of a rustic, comforting meal that still feels thoughtfully composed.

Frequently Asked Questions

Can other types of potatoes be used, and how will they change the texture?
Yes, Yukon Gold potatoes are an excellent alternative; they offer a creamy interior and buttery flavor. Russets can be used as well, but they’re starchier and may become softer and more delicate when sliced thin. Waxy varieties hold their shape best and give the pizza a more structured bite.

How to adapt the recipe if you don’t have a pizza stone or peel?
A sturdy baking sheet turned upside down can stand in for a stone, especially if preheated. You can build the pizza directly on parchment paper and slide both paper and pizza onto the hot sheet. A flat cutting board or the back of another baking sheet can substitute for a peel.

What to do if the dough keeps shrinking back while shaping?
If the dough resists stretching and snaps back, let it rest for 5–10 minutes to relax the gluten, then try again. Working with dough that’s too cold can also cause this, so allow it to come slightly closer to room temperature before shaping.

How to store and reheat leftover slices while keeping the crust from getting tough?
Store cooled slices in an airtight container in the refrigerator. Reheat them directly on the oven rack or on a hot baking sheet at a moderate temperature until the cheese is melted and the crust re-crisps. Avoid microwaving, as it tends to make the crust chewy.

Whether additional toppings (like onions or cheese varieties) can be added without affecting bake time?
Yes, but keep them thin and minimal. Paper-thin red onion or shallot slices, or a light sprinkle of another cheese like Parmesan, can be added without significantly changing the bake time. Just ensure the pizza isn’t overloaded, which can prevent the crust from crisping properly.

Creative Variations

Small additions can transform this pizza while keeping its core character intact. Thinly sliced red onion, garlic, or shallots tucked among the potatoes add sweetness and aroma that deepen with roasting. A scattering of these aromatics can bring complexity without overshadowing the rosemary.

The herb profile is also easy to play with. Swapping some or all of the rosemary for thyme or sage gives a different character—thyme is delicate and floral, while sage is more earthy and robust. A mix of Italian herbs can lend a more traditional pizzeria flavor without losing the rustic charm of the potato topping.

Cheese lovers can experiment with blends. A handful of Parmesan, fontina, or pecorino layered with the mozzarella adds salty, nutty, or sharper notes that make each bite more complex. Using one cheese for melt and another for flavor is a simple way to adjust the pizza to your taste.

For a more decadent twist, the pizza can become a white pie. Spread a thin layer of ricotta or a light cream mixture on the dough before adding the potatoes. This creates an extra creamy base that pairs beautifully with the crisp potatoes and rosemary, turning the pizza into something almost gratin-like on top of a chewy crust.

Potato and Rosemary Pizza showcases how a handful of humble ingredients—potatoes, cheese, herbs, dough, and good olive oil—can become something memorable when treated with care. Crisp, thin slices of potato, fragrant rosemary, and melted mozzarella on a blistered crust create a combination that feels both comforting and quietly refined.

It’s an easy-going recipe that fits seamlessly into busy weeknights yet feels special enough for guests. With a few thoughtful tweaks and creative variations, it can adapt to different moods, seasons, and palates. Whenever there’s a craving for a simple, rustic pizza night with a twist, this is a recipe worth returning to again and again.

Ingredients

4 medium red potatoes, peeled and thinly sliced
1 lb homemade pizza dough or store-bought
8 oz mozzarella (fresh or low-moisture), grated
4 tablespoons olive oil
5 sprigs fresh rosemary, leaves removed and minced, divided
Maldon sea salt flakes, for sprinkling (optional)

Instructions

Preheat the oven to 400°F (200°C). Arrange the thinly sliced potatoes in a single layer on a baking sheet. Drizzle them with olive oil, sprinkle over about two-thirds of the minced rosemary, and season with a few cracks of salt. Toss gently so each slice is lightly coated, then spread the potatoes back into an even layer. Bake for 15–18 minutes, or until the edges are just beginning to turn light golden brown. They should be mostly tender but not fully crisp, as they will finish cooking on the pizza.

Place a pizza stone on the center rack of the oven and increase the temperature to 550°F, or as high as your oven safely allows. Let the stone preheat for about 1 hour so it becomes thoroughly heated. If you don’t have a pizza stone, prepare a baking sheet instead and preheat the oven to 450°F; there’s no need to preheat the sheet for as long.

Turn the pizza dough out onto a lightly floured work surface. Divide it into two equal portions. Working with one piece at a time, use your fingertips to gently press down the center of the dough, nudging it outward toward the edges. Flip the dough and repeat on the other side, gradually flattening it. To form the crust, push the air from the center of the dough toward the outer edge, then pinch around the perimeter to trap that air and create a defined rim.

Lift the dough onto your two fists and carefully stretch it, rotating as you go, until the base is thin and evenly shaped. Set the stretched dough aside while you prepare to assemble the pizza.

Lightly dust a pizza peel with flour to prevent sticking. Lay the stretched dough on the peel so that one edge of the dough overhangs the peel by about ½ inch. This overhang will help you slide the pizza onto the stone.

Scatter half of the grated mozzarella evenly over the dough, leaving the crust border exposed. Arrange half of the pre-baked potato slices on top of the cheese, overlapping them slightly for good coverage. Sprinkle over half of the remaining minced rosemary, then finish with a light drizzle of olive oil and a pinch of Maldon sea salt flakes, if using, for a delicate crunch and burst of salinity.

To transfer the pizza, place the overhanging edge of the dough onto the hot pizza stone, then in one swift, confident motion, jerk the peel back so the pizza slides fully onto the stone. Bake for 7–10 minutes, depending on your oven and pizza stone, until the crust is deeply golden and the cheese is bubbling and lightly browned in spots.

Use a pair of tongs to gently guide the baked pizza back onto the peel and remove it from the oven. Repeat the stretching, topping, and baking process with the remaining dough, potatoes, cheese, and rosemary. Slice and serve the pizzas hot, with an extra sprinkle of sea salt flakes if desired.