Rustic Potato Pizza with Rosemary and Garlic Oil

Potato pizza? Oh yes! Thinly sliced potatoes, rosemary, and garlic oil make this pizza a taste sensation. Comfort food with a fancy twist! Try it now.

Alright, let's dive into the world of potato pizza , shall we? ever had one of those days where you're craving both pizza and potatoes? me too! that's where this recipe comes in.

Forget choosing between your favourite comfort foods because you don't have to. this homemade potato pizza is like a warm hug on a plate.

Rustic Potato Pizza with Rosemary and Garlic Oil

This isn't just any pizza with potatoes ; it's a flavour adventure. inspired by the classic italian pizza bianca , our recipe elevates the humble potato to pizza perfection.

We're talking thinly sliced potatoes, fragrant rosemary, and a generous drizzle of garlic-infused olive oil. oh my gosh, it's good! it lands about a medium difficulty level, takes around an hour and a half, and serves 4-6 hungry people.

A Slice of Heaven: Benefits and Flavours

Okay, so why should you make this instead of ordering a takeaway? first, potatoes are packed with vitamin c and potassium.

Honestly, that's not why i made it but is a plus. second, this potato pizza is perfect for a cosy night in or a casual get-together.

It's guaranteed to impress. third, this recipe is special because it's simple, satisfying, and offers a delicious twist on traditional pizza.

It’s a mashed potato pizza marvel.

What You Need to Make This Potato Dream a Reality

To start, you'll need the usual pizza suspects and some lovely yukon gold potatoes. think flour, yeast, olive oil, garlic, rosemary, parmesan, and pecorino cheese.

If you're feeling lazy, store-bought dough works just fine, no judgement here. a mandoline slicer is a godsend for the potatoes, but a sharp knife will do in a pinch.

Get your stuff, and we'll make the dough.

Alright, let's dive into the heart of our rustic potato pizza with rosemary and garlic oil . we need to get our ingredients and gear sorted.

Honestly, prepping well makes all the difference.

Ingredients & Equipment

Main Ingredients: Potato Power!

• Flour: 300g (10.5 oz) all-purpose.
• Yeast: 7g (1 packet).
• Sugar: 1 tsp .
• Salt: 1 tsp kosher.
• Olive Oil: 2 tbsp , plus extra.
• Lukewarm Water: 200ml (¾ cup + 1 tbsp).
• Olive Oil: 60ml (¼ cup) extra virgin.
• Garlic: 2 cloves , minced.
• Red Pepper Flakes: ¼ tsp (optional).
• Yukon Gold Potatoes: 500g (1.1 lbs), thinly sliced. For the best Homemade Potato Pizza , look for firm, smooth potatoes. Avoid any with sprouts or soft spots.
• Olive Oil: 2 tbsp extra virgin.
• Rosemary: 2 tbsp fresh, chopped. The fresher, the better. You know, that lovely piney smell? That's what you want!
• Parmesan Cheese: 50g (2 oz), grated.
• Pecorino Romano Cheese: 50g (2 oz), grated.

Seasoning Notes: Aroma is Key

We want maximum flavour! For a more robust Sausage Pizza Recipes kick, you can add a pinch of fennel seeds to the dough. It's a trick I nicked from my nan!

• Garlic & Rosemary: This combo is pure magic. Seriously, it's the heart of this dish.
• Red Pepper Flakes: Just a touch of heat to wake everything up. I usually add a bit more.
• Salt and Pepper: Don't be shy! Season generously. Remember that potatoes love salt.
• Substitution Options: No fresh rosemary? 1 tsp dried will do. Pecorino? More Parmesan works fine. Want Pizza With Sausage ? Add some Italian sausage, browned, when you add the potatoes!

Equipment Needed: Keep it Simple

• Pizza stone or baking sheet.
• Pizza peel (makes life easier, trust me ).
• Large mixing bowl.
• Rolling pin.
• Small saucepan.
• Mandoline slicer (optional, but makes super-thin slices for that Loaded Mashed Potato Pizza experience).

Okay, so you don't have a pizza peel? use the back of a baking sheet. it's not ideal, but it works in a pinch.

No pizza stone? the baking sheet is your friend. i've even used an upside-down cast-iron skillet before. don't tell anyone! now we can move on to our potato pizza recipes section!

Alright, let's dive into making this rustic potato pizza with rosemary and garlic oil. honestly, it's way easier than it sounds, and the flavour payoff is huge! forget your average takeaway, this is pizza with potatoes done right.

I have to say this is one of my favorite potato pizza recipes.

Prep Like a Pro for Potato On Pizza

Think of this as your calm before the storm. mise en place is the key, mate! first, get your spuds sliced.

A mandoline is a godsend here, giving you those super thin slices that crisp up beautifully. aim for about 1/8 inch.

Otherwise, a super sharp knife and some steady hands will do the trick. remember, safety first! keep those fingers away from the blade! once the homemade potato pizza is cooked it will be worth it!

Next, mince your garlic. I like to get that done before I even think about turning on the heat. Chop that rosemary too. This Mashed Potato Pizza will need some fresh herbs.

Potato Pizza Step-by-Step: Easy Peasy

1. Dough Time: If you are making your dough from scratch, combine the yeast, sugar, and warm water. Leave it until its foamy. Then whisk the flour and salt in other bowl, add the yeast mixture and oil. knead on a floured surface. Pop it in a greased bowl, and let it rise in a warm place.
2. Garlic Oil Magic: Gently heat your olive oil, garlic, and a pinch of red pepper flakes ( optional ) over low heat. Do not brown the garlic! You're aiming for fragrant, not burnt.
3. Potato Prep: Toss those thinly sliced potatoes with olive oil, rosemary, salt, and pepper.
4. Assemble Time: Preheat your oven to 230° C ( 450° F) with your pizza stone or baking sheet inside. Roll out your dough, brush with garlic oil, arrange the potato slices evenly and sprinkle with Parmesan and Pecorino cheese. Looking for Sausage Pizza Ideas ? This is easily adaptable if you want to add some crumbled sausage!
5. Bake Baby Bake: Slide the pizza onto the preheated stone or sheet. Bake until the crust is golden and the potatoes are tender, about 20- 25 minutes .

Pro Tips for Loaded Mashed Potato Pizza

• Thin is in! Super thin potato slices are essential for crispy perfection.
• Don't drown the crust! Overcrowding the pizza prevents crispiness.
• If your looking for Pizza With Potatoes look no further. I also think the key is to preheat that baking stone or sheet. It gives you that lovely crispy base.
• To avoid the common mistakes, make sure you don't overcook the garlic in the oil and don't skip the salt on the potatoes, it brings out the flavour so much! This Potato Pizza Recipes is for you!

Honestly? This Pizza With Sausage would also be banging if you add some sausage!

Alright, let's chat about this Rustic Potato Pizza with Rosemary and Garlic Oil . I can already smell that garlic oil simmering, can't you?

Recipe Notes for Potato Pizza Perfection

Right, so you've got the recipe. but let's be real, there's always a few extra bits and bobs that can make or break a dish.

This homemade potato pizza is no exception. here's the lowdown:

Serving up your Spud-tacular Creation

Okay, so you've baked your potato pizza . now what? honestly, sometimes the simplest presentation is best. a rustic wooden board? chef's kiss! scatter a few extra rosemary sprigs on top.

Fancy, eh?

For sides, think fresh and light. a simple green salad with a lemon vinaigrette would be perfect. or maybe some roasted asparagus? as for drinks, a crisp white wine or even an italian soda would hit the spot.

Think simple and delish! maybe try some sausage pizza ideas for your next pizza event!

Storing your Masterpiece (If There's Any Left!)

Honestly, this potato on pizza never lasts long in my house! but, if you do have leftovers, here's the deal.

Keep it in the fridge for up to 2 days. make sure to wrap it properly. this is because a loaded mashed potato pizza needs to be stored just so.

Freezing isn't really recommended. because of the potatoes, it tends to get a bit soggy. reheating? the oven is your best bet.

A few minutes at 180° c ( 350° f) will crisp it up nicely. or if you're feeling lazy, a quick zap in the microwave will do.

You know?

Playing Around With Flavors

Let's talk variations!

• Dietary Tweaks: Need a vegan option? Ditch the cheese! Use a vegan pizza dough and maybe sprinkle some nutritional yeast for that cheesy vibe.
• Seasonal Swaps: In the autumn, swap out the potatoes for thinly sliced butternut squash or even sweet potatoes. It adds a lovely sweetness. Check online for other Potato Pizza Recipes

Nutrition Nuggets

So, a slice of this pizza with potatoes (based on 6 servings) clocks in at roughly 450 calories. it's got a good mix of carbs, protein, and fat.

And the potatoes? they're a good source of vitamin c and potassium. bonus points for health, eh? but remember, this is an estimate! check online for the sausage pizza recipes to give you extra ideas.

A mashed potato pizza is something special to behold.

Wrapping It Up

Honestly, making this pizza with sausage is so rewarding. it's not just food, it's an experience. don't be scared to get stuck in.

Enjoy the journey and the delish results. happy cooking, my friend! also try out the potato pizza recipes for new inspiration.

Frequently Asked Questions

Is potato pizza actually a thing? It sounds a bit… unusual!

You bet it is! Potato pizza, particularly the "pizza bianca" style, is a beloved dish, especially in Italy. Think of it as posh chip butty – instead of a greasy takeaway, you're getting thinly sliced, beautifully seasoned potatoes on a crispy, garlicky crust. Don't knock it 'til you've tried it; you might be pleasantly surprised!

How do I get my potatoes crispy on potato pizza? I don't want them to be soggy!

Crispy potatoes are key! The secret lies in slicing them thinly – a mandoline is your best friend here, aiming for about 1/8 inch thickness. Also, don't overcrowd the pizza. Arrange the potato slices in a single layer, slightly overlapping, to allow them to crisp up properly. Finally, a preheated pizza stone or baking sheet will help ensure a golden, crispy base.

Can I make this potato pizza ahead of time? What's the best way to store leftovers?

While best served fresh for maximum crispiness, you can prep some components ahead of time. The pizza dough (if making your own) can be made a day in advance and stored in the fridge. You can also slice the potatoes and toss them with the rosemary and oil, but store them separately to prevent them from getting soggy. Leftovers can be stored in the fridge for up to 2 days, but be aware the crust and potatoes will soften. Reheat in a hot oven or a skillet for a few minutes to restore some crispness.

What kind of cheese works best on potato pizza?

Parmesan and Pecorino Romano are classic choices, offering a salty, savory bite that complements the earthy potatoes and rosemary. Pecorino Romano has a sharper, saltier flavor than Parmesan, so if you are watching your sodium intake, you may choose to use parmesan only. Feel free to experiment – Gruyere, fontina, or even a sprinkle of Gorgonzola would be delicious. Just avoid cheeses that are too melty, as they might make the pizza greasy.

I'm not a fan of rosemary. What other herbs can I use on this rustic potato pizza?

No worries, there are plenty of options! Thyme is a fantastic alternative, offering a similar earthy flavour. Sage would also be delicious, especially if you're using a richer cheese like Fontina. A sprinkle of fresh oregano or even a bit of chopped parsley after baking can add a bright, fresh touch. Consider experimenting with different herb combinations to find your favourite flavour profile - almost like choosing your favourite flavour of crisps!

Is potato pizza healthy? What are the nutritional considerations?

Like most pizzas, potato pizza isn't exactly a health food, but it can be part of a balanced diet. It provides carbohydrates from the potatoes and dough, as well as some protein from the cheese. However, it can also be high in calories and fat, especially if using generous amounts of olive oil and cheese. To make it healthier, use whole wheat dough, reduce the amount of cheese, and load up on other vegetables as toppings! Consider portion size too, especially if you're having a cheeky side of garlic bread with it!

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