Pizza con Patate.


Potato Pizza. Was there ever a sequence of words so beautiful? Well, apart from perhaps All You Can Eat Buffet with the word Vegan squeezed in somewhere, I think not! Pizza with Potato. My mouth waters just thinking about it.


Basically what we have here is a Pizza Blanco with thinly sliced potato on top. Meaning, if you are the proud owner of a Mandoline this is an ideal chance to exercise it. Otherwise you just do as us mortals and try to slice them as evenly as you possibly can. There is after all, in my humble opinion, something very therapeutic about chopping up vegetables.



→ 1 batch pizza dough of your preference, I use baking soda as its quick and fairly idiot-proof
→ a bunch of potatoes
→ some cloves of garlic
→ olive oil
→ herbs de provence
→ salt + pepper
→ dairy free cheese, opt. 

As you can see, it's a fairly neat list of ingredients.

  1. Slice the potatoes thinly and leave to soak in salty water for a couple of hours or overnight. This will both keep the tatties from oxidation whilst helping them soft so they will cook up nicely.
  2. Heat your oven to 200°C and brush your pizza base with some olive oil. I like to pre-bake the crust a little before adding the toppings, but whatever floats your pizza boat!
  3. Drain the potatoes and pat them dry with a kitchen towel/roll to get rid of as much excess water as possible. Meanwhile, evenly spread out chopped garlic and grated cheese on the crust, before layering out the potato slices to cover the entire base. Top off with pepper and herbs de provence!
  4. Bake for about 30 minutes, when the potatoes start getting a golden colour and the crust looks nicely bronzed – you’re good to go.
  5. Slice up pizza and serve hot – bon appetit!