Two-Potato Pizza with Olives and Garlic Recipe

Name: Two-Potato Pizza with Olives and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pizza dough, at room temperature; All-purpose flour, for dusting; 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil; 1 large sweet potato (1 pound), peeled and cut into 1/2-inch dice; 1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice; 5 large garlic cloves, halved lengthwise; Three 6-inch rosemary sprigs; 1 cup green and black brine-cured olives (6 ounces), such as Picholine, Calamata and Gaeta, pitted; 1 scallion, white and light green parts, thinly sliced; Coarse sea salt; Pinch of crushed red pepper

Servings: persons

1 pound pizza dough, at room temperature
All-purpose flour, for dusting
1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
1 large sweet potato (1 pound), peeled and cut into 1/2-inch dice
1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice
5 large garlic cloves, halved lengthwise
Three 6-inch rosemary sprigs
1 cup green and black brine-cured olives (6 ounces), such as Picholine, Calamata and Gaeta, pitted
1 scallion, white and light green parts, thinly sliced
Coarse sea salt
Pinch of crushed red pepper

1
Preheat the oven to 500.
2
Preheat a pizza stone or oil a large baking sheet.
3
On a floured surface, roll or stretch the dough to an 8-inch round; let stand for 10 minutes.
4
Roll or stretch the dough to a 13-inch round.
5
Transfer to a floured pizza peel or rimless cookie sheet.
6
Heat 1/4 cup of the olive oil in a large nonstick skillet until shimmering.
7
Add all of the diced potatoes and cook over moderately high heat, turning occasionally, until barely tender, about 10 minutes.
8
Add the garlic and rosemary and cook, shaking the skillet, until the garlic is golden and the potatoes are golden brown, about 10 minutes longer.
9
Remove the rosemary sprigs and garlic.
10
Pick off the rosemary leaves and add to the potatoes.
11
Transfer the garlic to a mini-processor.
12
Add the olives and scallion and pulse until finely chopped.
13
Scrape the mixture into the skillet, toss with the potatoes and season with sea salt and crushed red pepper.
14
Transfer half of the potatoes to a bowl and mash coarsely.
15
Spread the mashed potatoes all over the pizza dough, leaving a 1-inch border.
16
Top with the remaining potatoes and brush the crust with 1/2 tablespoon of the olive oil.
17
Slide the pizza onto the hot stone or oiled baking sheet and bake for 10 minutes on the stone or 16 minutes on the sheet.
18
The pizza is done when the crust is golden brown.
19
Transfer to a rack to cool slightly.
20
Drizzle the remaining 2 tablespoons of oil on the pizza and sprinkle with salt.
21
Cut into wedges and serve.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound pizza dough, at room temperature, All-purpose flour, for dusting, 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil, 1 large sweet potato (1 pound), peeled and cut into 1/2-inch dice, and more.

Yes, Two-Potato Pizza with Olives and Garlic falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Two-Potato Pizza with Olives and Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions