Pizza al Patate (with Potatoes)
Pizza al Patate is a classic Italian pizza, made special by the silky texture of the potatoes and the flavour profile of olive oil and rosemary. In the rural regions of Italy, this pizza was traditionally made after baking bread, using the residual heat of the ovens, as the potatoes perfectly complement the crispy dough. A truly filling and tasty dish, best enjoyed with a glass of white wine or a fresh salad. If you want to enhance the flavours, try sprinkling with extra Parmesan or a little chili!
Ingredients for this recipe
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Preparation Steps
1
Measure out the ingredients: flour, yeast, salt, and water. Dissolve the yeast in lukewarm water and let it rest for 5 minutes.
2
In a large bowl, combine the flour with salt, then add the olive oil and the proofed yeast. Knead the dough until smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
4
Preheat the oven to 430°F (220°C). Roll out the pizza dough on a lightly floured surface to about 1/4 inch (0.5 cm) thickness.
5
Peel the potatoes and slice them very thinly. Peel and finely chop the garlic.
6
In a bowl, combine the sliced potatoes with a little olive oil, chopped garlic, rosemary, oregano, and freshly ground black pepper.
7
Brush the pizza dough with a little olive oil, then arrange the seasoned potato slices on top.
8
Sprinkle with grated mozzarella and Parmesan, distributing them evenly.
9
Place the pizza on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
10
Remove from the oven, sprinkle with a little sea salt. Slice and serve immediately.
