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.

Sandra Krist, Edmonds, Washington
Recipe by Sunset October 1998

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

621 calories; calories from fat 38%; protein 24g; fat 26g; saturated fat 12g; carbohydrates 72g; fiber 4.1g; sodium 1096mg; cholesterol 65mg.
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