Description
Homemade potato pizza is a cozy vegetarian pizza with a crisp golden crust, creamy garlic sauce, tender rosemary potatoes, melted mozzarella, sharp cheddar, and Parmesan.
Ingredients
Scale
- 1 pound refrigerated or homemade pizza dough
- 2 medium Yukon Gold potatoes, peeled and cut into small cubes
- 1 tablespoon olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or green onion
- 1 tablespoon unsalted butter
- 2 garlic cloves, finely minced
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Place the diced potatoes in a saucepan and cover them with cold water. Add a small pinch of salt and bring to a gentle boil.
- Cook the potatoes for 5 to 7 minutes, or until they are just beginning to soften but still hold their shape.
- Drain the potatoes thoroughly and let them steam-dry for several minutes.
- Transfer the potatoes to a bowl. Add olive oil, rosemary, garlic powder, salt, and black pepper. Toss gently until evenly coated.
- Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds, stirring constantly.
- Sprinkle in the flour and cook for 1 minute, then slowly whisk in the milk and heavy cream until smooth.
- Cook for 2 to 4 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and stir in Parmesan, salt, and black pepper.
- Preheat the oven to 475°F and place a pizza stone or inverted baking sheet inside while the oven heats.
- Lightly grease a 12-inch pizza pan or line a baking sheet with parchment paper.
- Stretch the pizza dough into a 12-inch circle and transfer it to the prepared pan. Press the edges outward to create a slightly raised crust.
- Spread the creamy garlic sauce evenly over the dough, leaving a small border around the outside.
- Sprinkle half of the mozzarella and cheddar over the sauce, then arrange the seasoned potato cubes evenly across the pizza.
- Finish with the remaining mozzarella, cheddar, and grated Parmesan.
- Bake for 13 to 17 minutes, or until the crust is golden, the potatoes are tender, and the cheese is melted, glossy, and bubbling with lightly browned spots.
- For deeper color, broil for 1 to 2 minutes at the end, watching carefully so the cheese does not burn.
- Let the pizza rest for 5 minutes before slicing. Garnish with fresh parsley, green onion, or a small amount of additional rosemary.
Notes
- Cut the potatoes into evenly sized cubes so they cook at the same rate.
- Do not fully cook the potatoes during boiling; they should finish cooking in the oven.
- Let the drained potatoes steam-dry before seasoning to prevent a soggy crust.
- Use low-moisture mozzarella for better melting and a crispier pizza base.
- Preheat the baking surface to help the bottom crust become golden and crisp.
- Keep the garlic sauce creamy and spreadable, not overly thick.
- Broil only at the end for extra color, and watch closely to prevent burning.
- Brush the hot crust with melted garlic butter after baking for an extra glossy finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet, oven, or air fryer for the best crust texture.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 3g
- Sodium: 570mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: Estimated 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 13g
- Cholesterol: Estimated 35mg