This recipe was born on a night when I hadn't gone grocery shopping, didn't have any tomato sauce or traditional pizza fixins on hand, but I did have a bag of potatoes that needed using. It has become a staple for us since that night (who doesn't love carbs on carbs!?) and has gone through dozens of iterations (with or without meat or fish, adding caramelized onions or roasted garlic as an extra layer, swapping in different types of cheese or omitting the cheese), all of which have been a hit. Because it's so simple, there are tons of things you can add to the mix and have it taste great, but you truly don't need anything other than the potatoes, herbs, and pizza dough. Anything else is just a bonus!
Ingredients
- 1 large Yukon Gold or russet potato
- 4 large cloves garlic
- 2 tablespoons olive oil or avocado oil
- 0.5 bunches thyme , rosemary, or herbs of choice
- 0.5 teaspoons fine sea salt or kosher salt
- 0.5 teaspoons ground black pepper
- 4 ounces mixed shredded melty cheese , or more to taste
- 1 pound fresh pizza dough
- 1 ounce Parmesan cheese
- 0.5 teaspoons pizza seasoning
- 1 teaspoon red pepper flakes , optional
Instructions
-
1
Preheat a pizza stone to the highest oven setting, 450 to 500 degrees F (240 to 260 degrees C), or a standalone pizza oven to medium heat, around 700 to 750 degrees F (370 to 400 degrees C). If using an oven, continue heating for 10 to 15 minutes after oven is up to temperature to ensure the pizza stone is nice and hot.
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2
In a large bowl, toss potatoes, garlic, olive oil, fresh herbs, salt, and pepper. Use your hands to make sure oil and seasoning are well-distributed.
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3
Sprinkle shredded cheese evenly across pizza dough. Spread potato slices evenly across the pie, shingling them as needed.
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4
Top with Parmesan cheese. If using an oven, spritz the outside edge of pizza crust with oil, then evenly sprinkle pizza seasoning blend around the edge on top of oil. If using a high-powered pizza oven, spritz with oil and sprinkle with herbs after baking
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5
Using a pizza peel, slide pizza onto the preheated stone or into the pizza oven.
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6
Bake until the edges of the crust are puffed and blistered and the bottom of the crust is firm and golden, 12 to 17 minutes in a conventional oven, or 4 to 7 minutes in a pizza oven, or according to manufacturer's instructions. If using an oven, rotate the pie about 120 degrees every 1 1/2 to 2 minutes to ensure even baking.
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7
Garnish with a sprinkle of fresh herbs, an extra sprinkle of Parm, and red pepper flakes. Slice into 8 pieces and serve hot!
Nutrition Facts
Per serving
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