White Potato Pizza Recipe

Name: White Potato Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pizza crust; 6 ounces pizza dough; 1/3 cup fresh ricotta plus a few spoonfuls for finishing(recipe below); 1 cup yukon gold potato, sliced very thin; 1 tablespoon rosemary, chopped; 1 tablespoon olive oil, plus more for drizzling; 1/4 cup , scant, of grated parmesan; 1/4 cup , scant, of grated pecorino; Ricotta; 4 cups whole milk; 1 cup cream; 3/4 cup buttermilk; 1.5 teaspoons salt

Servings: persons

Pizza crust
6 ounces pizza dough
1/3 cup fresh ricotta plus a few spoonfuls for finishing(recipe below)
1 cup yukon gold potato, sliced very thin
1 tablespoon rosemary, chopped
1 tablespoon olive oil, plus more for drizzling
1/4 cup , scant, of grated parmesan
1/4 cup , scant, of grated pecorino
Ricotta
4 cups whole milk
1 cup cream
3/4 cup buttermilk
1.5 teaspoons salt

1
Heat the oven as hot as it goes (500-550) with a pizza stone in the lower third for about 1 hour.
2
Bring a pot of very salted water to boil and add the sliced potatoes for 5-7 minutes until tender. Drain and return to the pan over low heat to remove the extra moisture. Toss with the olive oil, rosemary, and salt to taste.
3
Roll out the pizza dough very thin on top of a piece of parchment paper.
4
Spread with the ricotta and top with the potatoes.
5
Sprinkle the cheese on top. Slide onto the pizza stone, parchment paper and all.
6
Bake for 10 minutes until golden brown and crisp. If you have a convection oven, I typically turn it on as soon as I put the pizza in the oven.
7
Remove from oven. Add a few dots of ricotta, drizzle with olive oil, and a sprinkle of good salt.
8
To make the ricotta: Mix the ingredients in a medium pot over medium heat. Stir occasionally until the curds begin to separate between 175-200 degrees. Pour into a colander lined with two layers of cheesecloth for about 5 minutes. Then gather up the cheesecloth and hold up and let drain for another minute or two. Dump into a bowl and season to taste with salt.

806

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: Pizza crust, 6 ounces pizza dough, 1/3 cup fresh ricotta plus a few spoonfuls for finishing(recipe below), 1 cup yukon gold potato, sliced very thin, and more.

Yes, White Potato Pizza 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!

White Potato Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions