Rustic Potato Pizza

Potato pizza has a special place in my heart. This simple rustic pizza made with just a few basic ingredients (no tomato sauce) is pretty impossible to find in Swedish restaurants. So the only time we eat it is when we make it ourselves, and it always makes me think of Rome. There you can get it in almost every restaurant but they taste best bought from any of the many hole-in-the-wall ovens. They bake them incredibly looong and you buy a slice of it by showing with your hands how big piece you want. Normally they are baked with lots of olive oil, wheat flour and parmesan cheese, we have made a little healthier version of this recipe from the lovely blog The Italian Dish, by using less olive oil, rye flour and goat cheese. The rye flour makes it a little bit trickier to knead, but you end up with a very crunchy and tasty crust.

We have a special reason for posting this right now. By the end of next week we are going on a family vacation to Tuscany (I know, we are traveling a lot at the moment), and we have decided to bring camera and computer. So if we can just find an internet connection we will give you a couple more Italian favorites.

Potato Pizza with Goat Cheese
Makes 1 large pizza, 16 small slices

1 cup lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup rye flour (we used half light, half dark wholegrain)
2 tbsp olive oil

3 medium size firm potatoes
2 tbsp salt
4 tbsp olive oil
2 small spring onions
2 tbsp fresh rosemary, roughly chopped
100 g goat cheese
salt & black pepper

Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 2 hours.

Meanwhile, you prepare the potatoes. Slice them thin with a mandoline or with a knife. Place the slices in a deep plate, drizzle them with salt and cover with cold water for about an hour. Drain the water, rinse the potatoes and pat them dry on a towel.

Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Rye flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Another trick is to roll it out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.

Brush the dough with a thin layer of olive oil. Cover it with potato slices, onion, rosemary, 3/4 of the goat cheese, salt and freshly grounded black pepper. Drizzle the rest of the olive oil over the pizza and bake for about 15-18 min until the potatoes are golden and the edges are slightly burnt. Sprinkle the rest of the goat cheese over it and serve immediately.


  • I live in Rome and this Pizza is my absolute favourite! Nothing compares to it, happy to see you made a healthier version! I will definetly try it! Bravi :)
  • Yin
    Made this today and it was delicious! I've never had potato pizza before, but it was a hit! Definitely will make again!
  • Thomas
    I tried my first one today (with a dough from the super market) and we liked it both. Thanks for your blog.
  • Christeen
    This recipe sounds and looks delicious! In substituting whole wheat flour, though, would the amount be the same? Thanks!
  • Wow, this looks delicious. Potato is probably my favorite food ever. My friends and I are renting a few villas in Tuscany for the summer and I wanted to have them all over and make authentic food. I can't wait to try this, thanks so much for the recipe. Gluten free crust, great idea Kellie.
  • I never heard of potato pizza until coming across it here, and it looked and sounded so good I had to try it. I didn't have any rye flour or goat cheese at hand, so substituted with spelt flour and gouda cheese instead. The aroma of the pizza with the rosemary is so incredible. A good friend and I enjoyed the taste very much. The potato came off of the crust very easily though. It was probably because I did not layer or use very much cheese. There is a photo on my blog if you are curious about how it looked. Appreciate the recipe! V.
  • Kellie
    I made this with a gluten free crust. Amazing. Thank you!
  • Oriana greco
    i found it this recipe in 2010 and still only use this recipe to make this!
  • Oriana greco
    I have made this recipe COUNTLESS times and I must say it rivals any my husband and I have ever had in italy! there usaed to be a place in termoli italy that made this divinly- and since its closed this is our replacement (I love this MORE though)
  • Rachel
    I made this tonight for dinner, and it was full of flavor and so easy! I have made a few things from your blog, and they have all been amazing. Thank you for sharing recipes that are guaranteed healthy & delicious!
  • BrooklynGirl
    This was really good. We made it tonight. The flavors are lovely. Mined seemed kinda on the dry side but that might be because I'm use to pizza with sauce on it. I still really loved this though. I only did one layer of potatoes and I just noticed yours looks like it has more layers of potatoes so that probably helped too. I will definitely be making this again. Thank you!
  • tina
    love this recipe! subscribe me please!
  • Nanna
    Hi, Amazing pizza! I just made a little twist on the recipe, and made it more autumn-like by adding hokkaido pumpkin and changed the sprinng onions with some garlic.

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