Potato pizza is an original pizza you don’t expect. It always surprises everyone with its originality and goodness.
The appearance instantly evokes a desire to taste it. The golden surface, thanks to oven baking, develops a light crispy crust that makes every bite a pleasant discovery of flavors.
The soft and fluffy dough generously embraces genuine toppings like Salento tomato sauce, delicious porcini mushrooms immersed in extra virgin olive oil, pitted Taggiasca olives, fruity and aromatic, making it rich and very appetizing.
Finally, the melted cheese creates that typical delicious stringiness when slicing, while the slightly browned edges of the potato dough give it an irresistible crunchiness.
Moreover, it has the advantage of requiring no rising and is very simple to prepare. Suitable even for beginners in the kitchen.
Ideal to serve as an appetizer or at dinner with friends or family.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing potato pizza
- 5 medium potatoes
- 3.5 oz mozzarella for pizza
- 2.8 oz porcini mushrooms in oil
- to taste pitted Taggiasca olives
- 6 tablespoons tomato sauce
- 2 tablespoons extra virgin olive oil
- to taste fine salt
- to taste oregano
Tools
- 1 Tart Mold
- 1 Potato Masher
- 1 Pot
Steps for preparing potato pizza
For a perfect preparation WATCH THE VIDEO RECIPE
Thoroughly wash the potatoes and place them in a large pot with cold water.
Bring the water to a boil and cook the potatoes until tender (about 30 minutes, depending on the size of the potatoes)
When they are ready, drain and peel them while still hot, then pass them through a potato masher directly into the 11-inch tart mold greased with extra virgin olive oil, and let cool.
Once cold, spread them evenly to cover the entire mold and create a half-inch high edge.
Season with tomato sauce with extra virgin olive oil, a sprinkle of oregano, and salt.
Then top the base with a layer of sauce, then with the pizza mozzarella, porcini mushrooms in oil, and pitted Taggiasca olives.
Bake at 392°F for about 15-20 minutes, until golden.
After baking, take the pizza out, let it rest for a couple of minutes, and then slice it. Serve hot and enjoy the softness of the potato-based dough, which uniquely enhances the flavors of the topping and the tasty filling…
And enjoy from Barbara! The products used for the recipe can be found in La Dispensa della Casalinga shop and with my discount code BARBARA10 you get a 10% DISCOUNT on EVERYTHING
Tips and Storage
Tips and Storage
For a delicious potato pizza, use floury yellow potatoes
To store it in the fridge, let it cool completely.
Cut the pizza into portions and place it in an airtight container or wrap it with plastic wrap.
The pizza keeps in the refrigerator for 2-3 days no more.
If you want to keep it longer, you can freeze it. Cut the pizza into slices and wrap each slice individually with plastic wrap or foil, or place the slices in freezer bags.
Freeze it for a maximum of 1-2 months. Remember to label the bag with the freezing date.
If you have frozen the pizza, I recommend thawing it first in the refrigerator and then reheating it in the oven for the best result.
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