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Round potato pizza with marinated thinly sliced potatoes, Italian seasoning, olive oil and just enough cheese to hold it all together.

Potato Pizza



For the dough

  • 4 cups all purpose flour
  • 1 envelope of active dry yeast
  • 2 cups lukewarm water divided
  • 1 teaspoon sugar
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon salt

For the pizza topping

  • 5 medium white potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • 3/4 cup olive oil
  • Your favourite dry spices/herbs (oregano, granulated garlic, dried onion, chili pepper flakes)
  • Fresh rosemary chopped (if you like)
  • 1/2 cup shredded mozarella


For the dough

  1. Measure out the flour and place in a large bowl forming a well in the middle.
  2. In a bowl, mix the yeast with 1 cup of the water. Add the sugar and stir to mix well. Set aside to let bubble and become frothy.
  3. To the flour well, add the oil, then the frothy yeast mixture. Add the other cup of water to the bowl that contained the yeast, swish it around and then add this to the well contents.
  4. Begin mixing the flour into the liquid and at this point, sprinkle the salt in.
  5. When all the flour and liquid are combined, dump the dough out onto a floured board and knead well for about 10 minutes.
  6. Place the dough into a lightly oiled bowl then set aside and let rise for about 5 minutes. Lightly punch it down then set side again and let rise for about 2 hours.

For the pizza topping

  1. Season the sliced potatoes with salt and pepper
  2. Add herbs/spices to your liking
  3. Add the olive oil
  4. Let the potatoes sit for 45-60 minutes. The potatoes will release water. Do not drain.
  5. After the dough has rested for 2 hours, punch it down again and then spread it out into a pizza pan lightly greased with butter or shortening. Prick the dough all over lightly with a fork.
  6. Lightly brush the dough with olive oil.
  7. Begin placing the potato slices over the pizza, overlapping the slices as shown in the photo.
  8. When all the slices have been placed on the pizza, evenly sprinkle about 3/4 of the potato water over the pizza.
  9. Finally, sprinkle the shredded mozzarella over the pizza.
  10. In a preheated oven, place the pizza in the middle of the oven and cook for 20 minutes.
  11. For a regular oven, set temperature at 375-400F.
  12. Nonna Anna cooks her pizza at 440F using convection roast on her gas range.
  13. Adjust cooking temperature to your particular oven.


  • Depending on the weather i.e. humid, you may need less water for the dough.
  • This pizza dough recipe is enough for one 16″X22″ pizza)
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