Posted By Mary Freeland on July 14, 2010

One summer in Rome our adventurous spirit decided to make a showing at one of the small family owned pizzeria shops that line the streets through out the city. In rows of lit glass cases were displayed handmade pizzas in a dizzying variety. Everything from traditional Pizza Margarita with simple but bold tomato and basil to amazing variations with everything from seafood to sweet seasonal fruits. Surprisingly one of the favorites was topped with, of all things, potatoes! Here is a quick recipe for our version. An even better one can be found at Patent and The Pantry

We made it simple by picking up pre-made pizza dough at the local bakery. Many Italian eateries will sell you raw dough balls and you can also use frozen dough, but we’d advise you to stay away from canned doughs.

Pizza di Patate
Roman Style Potato Pizza

Using a pizza stone helps as well. Pre-heat the oven to 425 degrees. If using a stone allow it to heat in the oven for 10-15 minutes before cooking.

Ingredients

2 to 3 large or 10 fingerling potatoes of your choosing (sliced very thin, that is the key here)
1 large shallot thinly sliced
4 tablespoons extra virgin olive oil
2 tablespoons freshly chopped rosemary (reduce by half if using dried)
4-8 slices of smoked or regular Provolone cheese
sea salt for sprinkling

Roll dough out and brush with oil. Lay out a layer of cheese, top that with the potatoes. Brush with remaining oil. Sprinkle on rosemary and salt. Bake until the entire pizza turns golden brown and ENJOY!

Categories: Italian Recipes, Kitchen
Tags: Italian Recipes, Tuscany