Thin-Crust Potato Pizza

published Nov 17, 2021
Potato Pizza Recipe

Thinly sliced potatoes are the hallmark of this classic Roman pizza.

Serves4 to 6

Prep40 minutes

Cook30 minutes

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Potato bread  (thinly sliced potatoes baked into bread) in a pan with a hearty crust cut into two pieces on a white plate
Credit: Perry Santanachote

The beauty of this homemade pizza is in its simplicity and the quality of the ingredients. Robust olive oil and fresh aromatic herbs help the rustic and creamy potatoes shine. While potatoes as a pizza topping might seem strange to some Americans, it’s a classic pairing in Rome. The key is to keep it thin — thin potato slices and thin crust — and don’t skimp on the oil and salt.

Where Did Potato Pizza Originate?

This simple pizza style of sliced potatoes on thin dough hails from Italy, where it is called pizza con patate. It is popular in Rome, but there are regional variations that include sauce or cheese.

Do You Need to Cook Potatoes Before Putting Them on Pizza?

Since the potatoes are sliced so thin, there is no need to pre-cook them. However, we do suggest a soak in a salty water bath for several reasons.

  • To draw out excess starch, which will burn at the high oven temperature. Excess starch will also prevent potatoes from crisping up.
  • To season the potatoes. The salt will soak into the potato slices and add flavor.
  • To prevent oxidation (i.e., sliced potatoes turning reddish brown).
  • To soften the potatoes so they cook up faster.
Credit: Perry Santanachote

How Is Potato Pizza Different from Regular Pizza?

The biggest difference you might notice in this potato pizza is the lack of sauce and cheese. Potato pizza is simply seasoned with olive olive, salt, and fresh rosemary or thyme. It’s also traditionally stretched into a rectangular sheet pan rather than cooked on a pizza stone.

Potato Pizza Recipe

Thinly sliced potatoes are the hallmark of this classic Roman pizza.

Prep time 40 minutes

Cook time 30 minutes

Serves 4 to 6

Nutritional Info


  • 1 pound

    store-bought or homemade pizza dough

  • 1 quart

    (4 cups) warm water

  • 1 tablespoon

    plus 1 teaspoon kosher salt, divided

  • 1 pound

    Yukon gold potatoes (about 3 small to medium)

  • 4 tablespoons

    olive oil, divided

  • 4 sprigs

    fresh thyme

  • 1 sprig

    fresh rosemary

  • 2 teaspoons

    freshly ground black pepper


  1. If refrigerated, let 1 pound pizza dough sit on the counter until room temperature. Meanwhile, place 1 quart warm water and 1 tablespoon of the kosher salt in a large bowl and stir until the salt is dissolved. Use a mandoline or a chef's knife to slice 1 pound Yukon gold potatoes crosswise into 1/8-inch-thick slices. Add to water and soak for 1 hour.

  2. Arrange a rack in the middle of the oven and heat the oven to 500ºF.

  3. Place the pizza dough on a large rimmed baking sheet and stretch it until it reaches the edges of the pan. If the dough shrinks back and resists, let it rest for 5 minutes before trying again. Drizzle the dough with 1 tablespoon of the olive oil and sprinkle with the remaining 1 teaspoon kosher salt.

  4. Pick the leaves from 4 fresh thyme sprigs and 1 fresh rosemary sprig until you have 1 teaspoon of each.

  5. Drain the potatoes and pat them dry with a kitchen towel. Wipe the bowl dry and return the potatoes to the bowl. Add the remaining 3 tablespoons olive oil and toss to coat.

  6. Arrange the the potato mixture on the pizza dough in an overlapping pattern. Sprinkle with 2 teaspoons black pepper, the thyme, and the rosemary. Bake until the potatoes start to brown and the crust is golden-brown, 15 to 20 minutes. Slice into squares before serving.

Recipe Notes

Equipment Variation: If you don’t have a mandoline, your food processor might have a slicing blade that can quickly cut the potatoes into thin, uniform slices.

Storage: Leftover pizza can be refrigerated in an airtight container for up to 4 days. Reheat slices in a 350°F oven or on the stovetop.