Vegan, unbelievably tasty, and cheap as chips to make, this potato pizza with rosemary and garlic may not be as easy as sticking a frozen pizza in the oven… (But pssst it’s not a whole lot more difficult).
Just pizza dough and five more ingredients! If thin crispy pizzas with garlicky thin potato slices and a hint of rosemary aren’t for you, then stop right here.
This pizza is amazing and light, but if you’re looking for a pizza that’s REALLY easy on your waistband (only 252 calories per pizza), and ready in less than 20 minutes, you could always try my tortilla pizza with white bean purée, tomatoes and rocket (arugula).
If light and crispy pizza is truly your thing, try some similar beany flavors with my easy white bean sauce pizza. Say what? Beans on pizza? Yes, absolutely, trust me on this one.
You haven’t lived until you’ve had a beany pizza. If you’re still looking for pizza inspiration, the epic vegan pizza list is always a good place to be.
But if they are…..read on my potato-loving friend. Years and years ago I used to head down to my friend’s parent’s house in Arklow. Her parents had a really cool bakery with lots of specialized breads and pastries you couldn’t find in the supermarket.
unlucky fortunate enough to get up a couple of times at the crack of dawn with my friend to give her a hand in the bakery.
Although I’m really not a morning person, it was great fun learning how to knead properly.
Eating Making bread and pastries, girly chatting without my smelly brother there (her boyfriend!)…Bliss!
We used to take the leftover dough and make a breakfast pizza (genius, I tell you, genius!!!). My friend put thin potato slices on it, which I thought was insane, but later totally admitted was AMAZEBALLS!
Later after some research, I discovered that pizza with potato on it (pizza con patate) was a genuine Italian thing. I tweaked and played with recipes for years until the thin crispy potato star you see today was born…
Potato Pizza Toppings & Crust
Okay, so the crust is pretty important for this pizza. It needs to be really thin or the doughy base will overwhelm the delicate potato slices. So, in short, no store-bought prepared crusts.
You can use either your favorite pizza dough recipe or prepared pizza mix (with yeast) to make up a batch of dough.
When you’ve made up your dough and it has proofed enough, been knocked, down and kneaded until soft and pliable, divide into two. Roll out on a lightly floured surface until each half is a rough oval nearly the same size as an oven tray.
Pick up each thinly rolled crust and place it on a baking paper-lined tray. I like to be a bit rough when transferring the bases as I want the dough to wrinkle up a bit and stretch in some areas, as it gives a lovely bubbled restaurant-style crust.
Preheat the oven to its highest temperature with the convection function turned off.
Crush the garlic and heat briefly for 30 seconds on high power in one tablespoon of olive oil in the microwave. Scrub the potatoes and remove any yucky bits and thinly slice with either a sharp knife, the mandoline hole on your grater, or a mandoline slicer.
Personally I don’t own a mandoline slicer and am not a fan of taking forever to slice potatoes, as inevitably no matter how careful you are they come out (and cook) unevenly.
So I actually cut halfway through the potato and use the ribbon function on my spiralizer to slice all the potatoes in a matter of seconds. Next, I plop the slices into a large bowl and drizzle over 1.5 tablespoons olive oil, 1 teaspoon of salt, and 1.5 tsp chopped dried rosemary, and mix well.
Use a pastry brush or your hands to rub the garlic and oil into the crust, and arrange the potato slices on top from the outside inwards until all the base has been covered. I’ve also added caramelized onions to the base to great success, just make sure to put them under the potatoes, not on top, or they will burn.
We’re not talking crispy but still caramelized burning here, we’re talking burnt-at-the-stake-and-rubbed-with-coal burnt. Not that I would know from experience or anything…
Sprinkle freshly ground black pepper on top and add the tray to the very bottom of the oven. Bake for four minutes, then move to the middle of the oven and cook for a further 11-13 minutes until done. Sprinkle a little more salt over, and serve!
If you’re cooking the second pizza at the same time, just put it in on the bottom when removing the first pizza to the middle, move it up four minutes later to the middle, and allow four minutes extra cooking time as it went in later.
These two pizzas will be filling mains for four people and could serve up to six with side salads. Potato pizza will keep in the fridge for up to three days and should be slowly reheated in the oven. Although it’s super yummy cold too…
- 400 g Pizza dough, from about 250g pizza flour mix if using
- 2.5 tbsp Olive oil, divided
- 2 cloves Garlic, crushed
- 4 large potatoes (Russet or Yukon Gold)
- 1.5 tsp Dried rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper, freshly ground
- Divide the pizza dough in half and roll out each portion on a floured surface very thin to two rough oval forms nearly the same size as an oven tray.
- Preheat the oven without the convection option, as high as it will go. Mix 1 tbsp of the olive oil with the crushed garlic and zap in the microwave on high for 30 seconds.
- Thinly slice the unpeeled scrubbed potatoes using a mandoline, spiralizer, or as a last resort, a small knife.
- Toss the slices with the remaining olive oil, rosemary and the salt.
- Rub the heated oil and garlic onto the two pizza bases with a pastry brush or your hands.
- Place the potatoes on the pizza bases from the outside in, covering as much of the base as possible.
- Sprinkle the freshly ground black pepper over the two pizzas.
- Place one tray in the oven on the very bottom and set a time for four minutes.
- When the timer goes off, swap the bottom tray to the middle and place the second tray at the bottom for four minutes.
- When the timer goes off again move the second pizza to near the middle, and cook the first pizza for a further three-five minutes (depending on how quickly you shut the oven door when moving around the pizzas). The second pizza will need an additional four minutes as it went in later. So each pizza should spend four minutes on the very bottom of the oven and 11-13 in the middle area.
You can also use a regular grater to mandoline potatoes, that's what the long thin hole is for!
Amount Per Serving Calories 557Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 942mgCarbohydrates 92gFiber 4gSugar 2gProtein 14g