Elevate your pizza night with this surprisingly delightful Potato Pizza! Thinly sliced potatoes, fragrant garlic, and a medley of herbs come together atop a crispy crust for a rustic and comforting twist on a classic favorite. Perfect for a cozy evening in or a creative appetizer to impress your guests.

Follow The Directions

01

Step

Preheat a pizza stone to the highest oven setting, 450 to 500 degrees F (240 to 260 degrees C), or a standalone pizza oven to medium heat, around 700 to 750 degrees F (370 to 400 degrees C). If using an oven, continue heating for 10 to 15 minutes after oven is up to temperature to ensure the pizza stone is nice and hot. (10-15 minutes)

02

Step

In a large bowl, toss potatoes, garlic, olive oil, fresh herbs, salt, and pepper. Use your hands to make sure oil and seasoning are well-distributed. (2 minutes)

03

Step

Sprinkle shredded cheese evenly across pizza dough. Spread potato slices evenly across the pie, shingling them as needed. (5 minutes)

04

Step

Top with Parmesan cheese. If using an oven, spritz the outside edge of pizza crust with oil, then evenly sprinkle pizza seasoning blend around the edge on top of oil. If using a high-powered pizza oven, spritz with oil and sprinkle with herbs after baking. (3 minutes)

05

Step

Using a pizza peel, slide pizza onto the preheated stone or into the pizza oven. (1 minute)

06

Step

Bake until the edges of the crust are puffed and blistered and the bottom of the crust is firm and golden, 12 to 17 minutes in a conventional oven, or 4 to 7 minutes in a pizza oven, or according to manufacturer’s instructions. If using an oven, rotate the pie about 120 degrees every 1 1/2 to 2 minutes to ensure even baking. (12-17 minutes)

07

Step

Garnish with a sprinkle of fresh herbs, an extra sprinkle of Parm, and red pepper flakes. Slice into 8 pieces and serve hot! (2 minutes)

For an extra layer of flavor, consider adding caramelized onions or roasted garlic before topping with cheese.
Experiment with different cheeses! Fontina, Gruyere, or even a smoked Gouda would be delicious.
If you don't have fresh herbs on hand, dried herbs work just fine. Use about 1 to 2 teaspoons of your favorite blend.
Don't overcrowd the pizza with potatoes. A single, slightly overlapping layer is ideal for even cooking.
A drizzle of truffle oil after baking can add a touch of elegance.