Pizza con patate is what a Roman bakery puts in the window when mozzarella is not the point. Sliced potato, rosemary, olive oil, salt. It is already vegan. It was vegan before anyone asked.
Slice the potatoes thin. Oil them. They should go translucent and take a little color, not sit like chips.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 or bread flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Toppings
- 2 medium potatoes, sliced paper-thin
- Extra-virgin olive oil
- Fresh rosemary
- Fine salt
- Black pepper
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Check Amazon.com
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 170
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 2 g
- Sodium
- 420 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Neapolitan or al taglio dough.
- 02Mix, ferment, have a relaxed ball ready.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Slice potatoes paper-thin.
- 02Toss with oil, salt, rosemary.
- 03Stretch.
- 04Shingle the potatoes.
- 05More oil.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes — or a sheet at 245°C (475°F).
- 02Bake 7–9 minutes on a steel, a little longer on a sheet, until the potato edges bronze.
- 03Black pepper.
Gas pizza oven
- 01Preheat on high, 400–455°C (750–850°F).
- 0260–90 seconds, turning.
- 03Thin potatoes cook; thick ones stay raw.
- 04Pepper.
Wood-fired oven
- 01Floor 425°C (800°F). 60–90 seconds.
- 02The potato should go translucent and take color.
- 03No cheese.
