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Potato Pizza (Pizza con Patate)

Roman style pizza con patate, a sheet pan pizza topped with thin sliced potatoes, fresh rosemary and guanciale.

Minimal ingredients, big flavor—most are pantry staples! Thinly sliced potatoes bake up crispy on top, creamy below. Add guanciale for a savory bite, or make it vegetarian. Easy Roman-style pizza!

Sheet Pan Pizza Dough 1 lb Waxy Potatoes - thinly sliced and soaked in cold water Olive Oil Rosemary Guanciale Parmesan cheese

Ingredients You’ll Need

thinly slice potatoes and soak in coldTwater for 30 minutes to remove excess starch. Drain and pat dry before layering on the pizza dough.

Layer the sliced potatoes over the dough shingling them so they slightly overlap. Season each layer with salt and a little drizzle of olive oil. Repeat with the remaining potatoes. You should have 3-4 layers in total.

Bake the pizza for 25-30 minutes at 500°F (260°C) rotating halfway through to ensure even cooking.

Finish pizza with a final scattering of fresh rosemary when still hot. Let the pizza cool for a few minutes then top with freshly grated Parmesan cheese and flaky salt. Slice and enjoy!

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