The idea of making pizza may seem intimidating, but unless you’re a connoisseur determined to create the perfect balance between crust/filling/sauce, you can calm down. This recipe, a nod to Italian Pizza con Patate, doesn’t even require a sauce and comes together in a matter of hours. The base flavors of the potato, herbs, and oil are soothing and mild, so I finish the pizza with red pepper flakes and lemon for a kick. Cheese would be an obvious good addition, but one that, for possibly the first time, I don’t think is necessary. It’s potatoes on pizza. What more could you want?
1/2 portion of your preferred pizza dough (I use King Arthur’s sourdough version), or a storebought crust if you have one laying around
2 medium-sized golden potato, sliced thin enough to be almost transluscent
1/4 cup and 1 tbsp olive oil
2 tsp salt
1 tsp garlic powder
1 tsp oregano leaves
Red pepper flakes
- Preheat oven to 450.
- Toss the sliced potatoes in 1 tbsp olive oil, a few squeezes of lemon, and 1 tsp salt.
- Mix remaining olive oil, salt, and seasonings and set aside.
- Dust a sheet pan or baking stone with semolina or cornmeal and roll out dough into a square. The exact size will vary depending on your dough and how thin you want the crust to roll out.
- Brush the crust with the olive oil mixture, then arrange the potatoes in the center. You may not use them all, but you can bake or fry the remaining slices and they’ll be delicious.
- Bake the pizza for 20-30 minutes, or until the crust is golden brown and the potatoes are fork-tender.
- Finish with the rest of the lemon juice and red pepper flakes to your liking.
- Slice in squares for snacking, or cut off larger pieces for lunch with a salad or soup.