Pizza Patate

Pizza Patate


Can this possibly look as good on camera as it did in person? Moreover, can you possibly imagine how good it tasted from the photo?

My last issue of Gourmet Magazine inspired me to make this amazing pizza patate or potato pizza even though I didn't have time to follow their recipe. No matter; I created my own and was perfectly happy with it. And just for the record, don't think I'm some sort of genius. I'm just really lucky. I hope I can explain it well since I created it more on a whim and was in too big of a hurry to remember exact measurements.

First, start with your preferred pizza crust recipe. I use the one from The Simple Dollar without the beer. I have the packages of yeast, and one package doubles the recipe. I always make the double batch and either fridge the ball of dough for later in the week or freeze for another time. It took a while for me to figure out the best way to bake my crust, and I think I finally learned. I roll the dough out and prebake it while the oven is preheating. When the oven beeps that it's preheated, I pull the crust out, flip it over, top it and bake. Don't know why it's best for me that way, it just is.

I will say, I definitely would not recommend a premade dough, like Pillsbury, for this particular pizza recipe because that dough tends to be quite sweet. The crust needed for this recipe is more the flavor of a flatbread. See below for the remainder of the recipe.

Cost to Make Potato Pizza

  • $0.55 Pizza Dough (See where I calculated the cost here.)
  • $0.35 Potato (Costco)
  • $0.50 Onion (Publix)
  • $0.30 Olive oil (Publix)
  • $0.01 Salt (Walmart)
  • Free Rosemary (From our Herb Garden)
  • $1.71 Total feeds 4 with veggies on the side

Recipe for Pizza Patate

  • 1 pizza dough recipe
  • 1 medium baking potato
  • 1 small onion, thinly sliced
  • 1 long sprig rosemary, leaves peeled off
  • 1/2 cup olive oil
  • 1 tsp. salt

With a mandolin or other shredding device, thinly slice the potato. I like to leave the skin on for color. My four-sided shredder has a long slit that slices the potato perfectly. Immediately put the slices in a bowl of water so they do not brown. When pizza is ready to assemble, brush dough with olive oil and sprinkle with 1/2 tsp. salt. Dry the slices of potato and layer them on dough. Next, spread onions out on pizza. Sprinkle with remaining olive oil and salt. Finish by spreading rosemary leaves around. Finish baking.

Meal Cost Per Person: 

0.43

Eating Vegetarian: 

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