Potato Pizza
Yield: 1 13x18 pizza
  • 1 recipe basic pizza dough*
  • 2 lb potatoes**
  • juice of ½ lemon
  • 1 small yellow onion, diced
  • 2 tbl fresh rosemary, minced
  • 1 clove garlic, minced
  • ¼ cup olive oil (plus more for greasing pan)
  • salt and pepper
  1. To prep the potatoes: dissolve a few teaspoons of salt in some water and the lemon juice. Slice potatoes as thinly as possible and place into the salty water mixture (this will keep the potatoes from turning brown and help to tenderize them). Let potatoes soak 1½ hours at room temp or up to 12 hours in the fridge. When ready to use, drain and pat the potatoes dry with a paper towel.
  2. Grease a 13x18in sheet pan (or whatever sheet pan you have - they are all about the same size).
  3. Roll your pizza dough out into a rough rectangle then place it into your greased sheet pan and stretch/press it to fill the pan.
  4. Drizzle some olive oil over the dough and spread it around with your fingers, making sure to coat the edges in particular. Cover with plastic wrap and let rise about 30 minutes.
  5. Preheat your oven to 475˚F.
  6. Combine drained and dried potatoes with diced onion, minced garlic and rosemary. Toss with ¼ cup olive oil, lots of salt and pepper.
  7. Spread the potato mixture onto the pizza dough and bake for about 20 minutes, until the edges are golden brown. Transfer the pizza to a cooling rack immediately and let cool 5 minutes before slicing.
  8. Serve warm or at room temp.
*you can use store bought pizza dough or make your own with the recipe below!
**I like a mixture of potatoes, especially sweet potatoes - 2lb is roughly 6-8 yukon gold potatoes or 2-3 sweet potatoes (this can vary greatly so it is best to weight the potatoes at the store!).
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/potato-pizza/