My mom would buy potato pizza at our local Italian bakery many years ago….and we thought why not try making it ourselves! We know what flavour we were looking for and it seemed easy enough to make at home. This is our version of the potato pizza and honestly it tastes the same and even better!
At the bakery where we used to get it, it would be in a rectangular shape, you can make it a circle if you like as I do.
For one 8 piece pizza you will need:
- 1 large or 2 medium size potatoes
- 1/2 onion julienne cut
- drizzle of extra virgin olive oil
- seasonings: garlic salt, dry oregano, dry Italian seasoning
- 1 small- medium size ball of pizza dough
Peel potato and cut into very thin slices. Julienne cut the onion and mix with potato and drizzle some olive oil, add the seasonings. Taste and adjust seasoning, I don’t measure I just add as I cook and taste as I go along.
Grease pan, take some dough a small or medium size ball (490 grams if you weigh it) shape dough into a flat circle you can use parchment paper if you are afraid of the dough sticking to the pan, spread the potato filling on top evenly. Bake at 350 till dough and potatoes are cooked, takes about 30-35 minutes depending on your oven. Do not increase the heat, all that will do is cook the dough and leave the potatoes under cooked.
You can make the pizza larger if you are feeding more people.
If you are planning on making homemade dough here is my grandmothers recipe for pizza dough.
- 5 cups flour
- 2 cups lukewarm water
- 2 and 1/4 tsp active dry yeast (traditional or pizza)
- 1 tsp sugar
- olive oil
- 1/2 to 1 tsp salt
I usually heat the water and when I get the temperature I need I take it off the heat, I never use hot water from the tap to cook with, just the way I was raised. Once you get that temperature, I test it with my finger, shouldn’t be hot, just warm enough where it doesn’t burn you. I don’t have a thermometer, if you do have one the temperature should be 100 F or 38 C. Add in the yeast and sugar, allow to get foamy, takes a few minutes.
Add in the flour and if you are using a mixer use the dough hook, turn it on and allow it to form into dough, add drizzles of olive oil as it is kneading. If you are doing it by hand, use a large bowl and have someone drizzle the olive oil for you, if you are alone, just have some paper towel handy.
Once dough is formed, remove hook, add a little olive oil to the bottom of the bowl, and cover with plastic wrap and a tea towel, allow to rise in a warm place for at least an hour, it will double in size. Punch the air out and you are ready to use!
This amount is enough for 2 or 3 pizzas, depending the size of pizza. You can refrigerate up to 3 days, or freeze the extra dough until you need it.