Potato Pizza Recipe

By Thomas Straker

Potato Pizza Recipe

This carb-on-carb masterpiece is another epic creation from Thomas Straker (plus a little help from Tom Gozney).

With thinly sliced potatoes, rosemary salt and oozing pecorino, it’s the ultimate people pleasing pizza fit for a winter feast.

Ingredients

  • Pizza dough ball of your choice 

  • Rosemary 

  • Salt  

  • Potato  

  • Fontina  

  • Parmesan  

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Step 1:

Slice up a potato into thin slices and blanch them in a pan of hot salty water for around 3 minutes.

Step 2:

Remove from the pan and into cold water.

Step 3:

Chop up the sprigs of rosemary and mix with salt.

Step 4:

Open up your pizza dough base. We recommend trying our Simple Pizza Dough recipe here.

Step 5:

Add the sliced potato and fontina to the base.

Step 6:

Drizzle with olive oil.

Step 7:

Bake in your Gozney outdoor oven at 400°C, turning regularly to ensure an even cook on all sides.

Step 8:

Once cooked, top with rosemary salt and parmesan to finish.

Recipe Contributor

Thomas Straker

Having spent the last decade working in some of London’s top restaurants, Tom is now on a mission to bring simple but outrageously tasty, high-quality cooking into people’s homes.

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