The rustic potato pizza is an easy savory pie, quick and delicious — a rustic dish without puff pastry made with pâte brisée that can be prepared in just a few minutes using a clever and very simple method, without even having to boil the potatoes. You just need to place everything on a baking tray, cover with the pastry and bake to obtain this delicious and melty rustic potato pizza, with a crispy crust and a flavorful filling — really tasty, perfect also for your picnics!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz scamorza cheese
- 4 oz speck
- 1/2 cup grated Parmesan
- 2 potatoes (medium-small)
- 1 roll pâte brisée (or puff pastry, round)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste rosemary
Steps
The rustic potato pizza is very simple and very quick to prepare. First, line a baking tray with parchment paper, drizzle a little oil making a circle (slightly smaller than a round roll of pâte brisée or puff pastry) and sprinkle the grated Parmesan and one potato sliced very thin (if you have a mandoline, use it).
Season with salt, black pepper and rosemary, add the second potato, also sliced very thin, the speck and the scamorza in slices.
Cover with the pâte brisée, fold the edges inward and press lightly. Then bake the rustic potato pizza (without the top layer of parchment paper, which should be removed) in a preheated oven at 392°F for about 25 minutes, until nicely golden.
When cooked, gently invert the rustic potato pizza, remove the parchment paper and it’s ready to enjoy!
Tips:
The rustic potato pizza can be kept at room temperature for a few hours or in the refrigerator for a couple of days. You can replace speck with cooked ham or omit it (or replace it with vegetables) for a vegetarian version. Instead of pâte brisée, puff pastry also works well.
More savory pie recipes HERE
