Italian Potato Pizza Recipe: The Viral Topping That Will Change the Way You Make Pizza

It’s not easy to surprise true pizza lovers, but one Italian chef managed to do exactly that when he revealed his unconventional pizza topping on social media, where it quickly went viral.

While most people are used to seeing olives, mushrooms, or various cheeses on pizza, in certain parts of Italy — particularly in the region where chef Massimo comes from, Florence, pizza is topped with something quite unexpected: thin slices of potato.

According to Massimo, the secret lies in slicing the potatoes extremely thin.

“During baking, the potatoes become golden and crispy, absorbing the olive oil and seasonings while adding a unique texture and flavor to the pizza,” he explains.

Why Potatoes?

According to Massimo, potatoes add a subtle natural sweetness and a distinctive texture to the pizza.

When baked at a high temperature, the slices become crispy around the edges while remaining tender in the center. They pair beautifully with olive oil, rosemary, and cheese.

In Italy, several variations of potato pizza can be found, especially around Rome, where it is sometimes served without tomato sauce altogether.

I first encountered potato pizza while traveling in Italy with a friend. We visited a kosher pizza restaurant in Rome and were surprised to see potato pizza on the menu. Curious, I ordered a slice and was amazed by how delicious it was.

Want to bring a taste of Italy into your kitchen?

Italian-Style Potato Pizza

For the Dough

• 500 grams pizza flour or all-purpose flour

• 1 tablespoon dry yeast

• 1 teaspoon sugar

• 1 teaspoon salt

• 2 tablespoons olive oil

• 320 ml lukewarm water

For the Topping

• 2 medium potatoes, very thinly sliced

• 3 tablespoons olive oil

• 1 teaspoon coarse salt

• 1 teaspoon fresh rosemary, finely chopped

• 150 grams shredded mozzarella cheese

• 50 grams grated Parmesan cheese

• Freshly ground black pepper, to taste

Instructions

1. In a large bowl, combine the water, yeast, and sugar. Let stand for about 5 minutes until foamy.

2. Add the flour, salt, and olive oil. Knead for approximately 10 minutes until the dough becomes smooth and elastic.

3. Cover and let rise for about 1 hour, or until doubled in size.

4. Meanwhile, slice the potatoes as thinly as possible using a mandoline slicer or a sharp knife.

5. Toss the potato slices with the olive oil, coarse salt, and rosemary.

6. Roll out the dough into a pizza shape and place it on a baking tray or pizza stone.

7. Arrange the potato slices evenly over the dough.

8. Sprinkle the mozzarella and Parmesan over the potatoes.

9. Drizzle with a little extra olive oil and season with additional coarse salt and black pepper.

10. Bake in a preheated oven at 250°C (480°F) until the crust is golden and the potatoes are crisp and lightly browned.

The Chef’s Golden Tip

For extra-crispy potatoes, soak the slices in cold water for about 10 minutes before using them. Then dry them thoroughly with a clean towel or paper towels.

This simple step removes excess starch and helps the potatoes become beautifully crisp during baking.