Easy Potato Pizza with Fontina and Rosemary
 
Prep time
Cook time
Total time
 
A delicious Roman pizza that is easy to make at home with just a handful of ingredients
Author:
Recipe type: Pizza
Cuisine: Italian
Serves: 4
Ingredients
  • For the pizza dough:
  • 1 cup lukewarm water (90°F to 105°F)
  • 2 tsp. active dry yeast
  • --- pinch of sugar
  • 2 cups bread flour (or “00” pizza flour)
  • 1 tsp. sea salt
  • 1 TBSP. extra virgin olive oil
  • For the topping:
  • 3 small Yukon Gold potatoes (about 10oz.)
  • 4 TBSP. extra virgin olive oil
  • 1 tsp. sea salt, more to sprinkle on
  • --- freshly ground black pepper
  • 2 TBSP. fresh rosemary, minced (about two rosemary sprigs)
  • 6–7 oz. Fontina cheese, grated
  • --- dried oregano (optional)
  • --- red pepper flakes (optional)
Instructions
  1. To make the pizza dough:
  2. Add the lukewarm water, the yeast, and the sugar to a medium bowl (or to the bowl of a stand mixer equipped with a dough hook). Stir well to dissolve the yeast and allow the mixture to sit for about 5 minutes or until foamy. Add the flour, the sea salt and the olive oil and mix until a soft dough forms. Stir in a little more flour if the mixture is still wet.
  3. Transfer the dough to a lightly oiled bowl and brush it all over with olive oil. Cover the bowl with plastic wrap and let the dough rise at room temperature for an hour or until it is doubled in volume. At this point, it is ready to use. For better results, refrigerate the dough overnight (the dough will be much easier to handle the next day).
  4. To assemble the pizza:
  5. Allow the dough to come to room temperature if it was in the refrigerator overnight. Preheat the oven to 450ºF and place a pizza stone or a pizza steel in the lower rack of the oven.
  6. Thinly slice the unpeeled potatoes with the help of a mandolin (or a food processor with the slicing blade) and place them in a bowl with cold water. Rinse them a couple of times to remove the starch.
  7. Stretch the pizza dough out on a large piece of parchment paper. As you stretch the dough with your fingertips, use some flour if the dough sticks. The dough should roughly form a 10″x14″ rectangle. When the dough shrinks back and resists the stretching, let it relax for five minutes before stretching it again. Drizzle the dough with 1 tablespoon of the olive oil.
  8. Drain the potatoes well and pat them dry with a kitchen towel. In a dry bowl, combine the potatoes with the rest of the olive oil, the salt, the pepper and the rosemary and place them on the dough in a slightly overlapping pattern.
  9. Spread the Fontina cheese over the potatoes and sprinkle with some dried oregano and red pepper flakes. Slide a pizza peel under the parchment paper, lift the pizza (with the parchment paper), and slide it on the preheated pizza steel or stone.
  10. Bake for about 15 to 18 minutes or until the crust is crispy and golden. If the cheese has not completely melted, move the pizza to the upper rack of the oven during the last few minutes of baking, so that the cheese gets a nice golden-brown color.
  11. With the pizza peel, carefully lift the pizza from the oven and place it on a rack. Let it cool slightly and then cut it in small pieces to serve.
Notes
This pizza reheats really well, just place on a baking sheet and into a 375˚F oven for 4-5 minutes, covered loosely with a piece of foil. If you are reheating just a couple of pieces of pizza, place them in a skillet, covered. The trapped steam will keep the top of the pizza moist and help melt the cheese again.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-potato-pizza-with-fontina-and-rosemary/