Potato and Rosemary Pizza: Pizza Patate e Rosmarino

Not all pizzas are the same. Take for example, the Potato and Rosemary Pizza. Very unconventional. Very Italian. Totally cucina povera. Most know of the beginnings of this most famous yet humble dish, indeed served the world over. Most also know it as having tomato sauce….. cheese…. or any number of various vegetable and meat products…


I cannot, repeat cannot strongly enough, urge you to try this. The alchemy that takes these very ordinary ingredients and turns them into something this delicious, this unexpectedly flavourful and rich in texture…. is indeed a true form of kitchen magic!

Having read it about it some time ago, I had mentally filed it thinking…. now that would be interesting to try. The opportunity arose, when I had an adventurous friend coming over for dinner. Not that I thought it would be, uh…. awful in some way… I was simply thinking it’s not something you’d serve to just anybody. Damn. Guess again. Part bread, part appetizer…. Sooooo Dee-lish!

I’ve made it a couple times since… changing the variety of ingredients… but each time coming up absolutely buonissimo! Baking potato, Yukon Gold, red onion, white onion…. I’ve even made it without the fresh rosemary…. subbing in dried thyme. Definitely a hit. Definitely a keeper!

Pizza Patate e Rosmarino/Potato and Rosemary Pizza

Rolling your dough thick or thin – that delicious choice is up to you. If you go the thick route, use a deep pan and put a generous amount of olive oil on the bottom – it’ll come out like focaccia bread. If you roll it thinly, be sure to slice the veg very thin so they will cook in time. I’ve used different kinds of potatoes and onions – all seem to work. Use what you have in your kitchen. That’s the whole idea. That’s cucina povera.

Dough, for 1 pizza (your fave or see my post from Nov 27 of last year)
1 potato, unpeeled, thinly sliced
1 medium onion, thinly sliced
1 sprig fresh rosemary, stemmed and chopped if coarse
Extra virgin olive oil, to drizzle on top (and for the bottom if baking on a pan)
Salt, Kosher (or your favourite)
Pepper, freshly ground

Preheat your oven (and pizza stone if using) to 450º
Roll the dough to your desired thickness and either place in olive oil lined pan or on a lightly floured peel, to slide onto the hot pizza stone.
Top with the sliced potatoes, then onions, rosemary and drizzle with olive oil.
Sprinkle with salt and pepper and place in oven for approx 10 – 12 minutes for thin crust and 15 – 20 for thicker. (ps Cook to YOUR desired doneness – that’s the beauty of making it yourself!)
Bake until golden brown, remove from oven and give one last drizzle of olive oil.