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

Dough:
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

Filling:
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.

47 Comments

  • Lovely... your blog and pics are wonderful. Thank you so much for all the inspiration.
  • Oh, this is so pretty! I love potato pizza, but so many recipes (and ones at restaurants) seem to do things like alfredo sauce to them... Can't wait to make this, thanks!
  • I'm so happy I found your gorgeous blog with all the elegant recipes and beautiful photography! Will be visiting often. Potato pizza looks like something I need right now, as I'm constantly hungry these days :))
  • this look sooo tasty. I wish I could find vegan cheese here :( I never saw before a pizza with a potato filling, but it sounds great. Have a nice time in Italy ;)
  • Oh holy yum! Great photo! This looks awesome!
  • Lydia
    I made this a few nights ago and it's was just lovely! I've always been afraid of yeast / breads, but I had to give this a go. I used Spelt flour instead (that's what I had on hand) and it worked out great! I adore your blog, and your food ethos (photos and styling is lovely too). I may have to try the lemon spelt bread next! Happy travels!
  • Beautiful beautiful job as always. From the tweaking of the recipe to the incredible photographs, I just love coming here. Thank you for introducing me to that blog! I had no idea it existed and now I'm hooked!
  • Wow! That looks amazinggg! Goat cheese makes anything better! I once saw potato pizza on Best Thing I Ever Ate and have been craving one ever since.
  • I love potato pizzas, but the goat cheese makes it even more interesting! This is just beautiful!
  • Thank you for the shout out! Your version of this pizza looks beautiful - I could definitely do the goat cheese. I'll look forward to any posts you are able to make from Tuscany. Have a wonderful time.
  • Stunning pictures! I have to try potato pizza one day-sounds so yummy :)
  • David and Luise, thank you so much for leaving a comment on my blog and making me discover your fantastic site! I absolutely love your photography and the fact that you cook healthily (I've given up on that a long time ago, haha). Just read about your upcoming trip and I can only say: thumbs up! That is one of the coolest plans I've heard of in a while! If you happen to stop in London then get in touch and I'll show you round. Righ, adding your blog to my blogroll right now and will stop by more often from now on! x Anne
  • I've honestly never had a potato pizza, but this sounds and looks fantastic! I'm so jealous of your travels...your post makes me want to go to Rome (I've never been!) just to order a piece of the pizza :)
  • I love potato pizzas. I've made one that used leeks and it was tasty. Your crust sounds delicious. I hope my local Whole Foods has rye flour that's affordable because I can't wait to try this!
    • Teri: I can easily imagine changing the spring onions for leeks, it would probably taste great as well. Hope you'll find rye flour! /David
      • I made this last night along with the frozen pink cheesecake for a going away dinner party for my best friend. Both dishes were FANTASTIC!! The rye crust had great flavor and the crust on the dessert was wonderful. Thank you for the recipes! I'll be making both of these again soon. The best part was that I finished the meal feeling as good as I started - I love clean meals that don't weigh me down and leave me feeling sluggish.
        • Hi Teri! What a wonderful going away dinner you made there and an amazing post about it!! We are so happy that you like our blog and that the food turned out great, thank you ;) Have a great summer!
  • This pizza looks amazing. I love the simplicity of it. Gorgeous photos, really stunning. Have a blast in Tuscany. Best Wishes!
  • Mhm, beautiful! Looks like it tastes awesome, too. Have fun in Italy! I haven't been to Italy for a long while, but Venice is calling me... hopefully before too long, and maybe I can get some inspiration from your trip =) Safe travels! Jax x
  • Beautiful photographs of simple and beautiful dish! I love the simplicity and cucina povera style cooking. Have a great time in Italy!
  • Ohhh, I can only imagine the wonderful flavour of this pizza... :) Best of luck in your travels!
  • I'm gonna give this recipe a try, definitely! I've never tried potato pizza yet and it looks divine! I'm a huge fan of potatoes in any form! :) I really love your photos, they are full of gorgeous light and all look so fresh! Have a fab time in Tuscany! Can't wait to see some photos!
    • Sarka: It's actually quite funny what you write about the gorgeous light, since I was fighting with a sky filled with dark clouds while taking the pictures. Makes me feel like we won over the weather. Thank you! /David
  • i love, love potato pizza but it's so very hard to find here in Atlanta. i may have to take the plunge and make one myself. gorgeous post, as usual :)

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