Potato Pizza

When Sandra Krist and her sister toured Europe in the 1960s, they discovered potato pizza in Rome. They loved it then and still do - Krist now makes her own version, starting with purchased or homemade dough.
Makes 4 servings


+ Add To Shopping List
2 red thin-skinned potatoes (6 oz. each)
1 pound thawed frozen bread dough or 1 tube (10 oz.; 12 in.) refrigerated pizza crust dough
About 1 tablespoon olive oil
1 cup (1/4 lb.) shredded mozzarella cheese
1 cup (1/4 lb.) shredded jack cheese
Salt and fresh-ground pepper
1 teaspoon fresh rosemary leaves or dried rosemary, crushed or crumbled
1/2 cup thinly sliced onion
2 tablespoons drained capers
1/4 cup crumbled feta cheese


1. Scrub potatoes and cut crosswise into 1/4-inch-thick slices. Lay potatoes on a rack in a pan over at least 1 inch boiling water. Cover and steam potatoes over medium-high heat just until tender when pierced, 10 to 12 minutes.

2. Meanwhile, pat dough evenly to fit a lightly oiled 12-inch pizza pan.

3. Scatter mozzarella and jack cheese over crust. Lay potato slices in a single layer over cheese. Lightly sprinkle potatoes with salt and pepper. Scatter rosemary, onion, capers, and feta over pizza. Drizzle with 1 tablespoon olive oil.

4. Bake on lowest rack in a 500° oven until bottom of crust is well browned, 12 to 15 minutes for bread dough, 9 to 10 minutes for pizza crust dough. Cut into wedges.

Created date

June 2004

Nutritional Information

Calories 621
Caloriesfromfat 38 %
Protein 24 g
Fat 26 g
Satfat 12 g
Carbohydrate 72 g
Fiber 4.1 g
Sodium 1096 mg
Cholesterol 65 mg