Potato and onion pizza is one of those recipes that tells a story.
It takes me back in time to my mother’s table, where we’d compete to grab the last slice.
We didn’t need elaborate dishes to feel happy: just that soft dough, the thinnest potatoes, and the sweet smell of onions filling the kitchen.
It’s a simple, genuine pizza made with very few ingredients but capable of offering an authentic taste that warms the heart.
And then, no dairy: light, suitable for everyone, and perfect for those looking for an alternative to the classic mozzarella pizza.
It’s very easy to prepare. Just roll out the dough, arrange the potatoes in thin slices, add sliced onions, a drizzle of good oil, salt, and a touch of rosemary to enhance the aromas. Then off to the oven, and in a few minutes, the magic is served: a golden pizza, crunchy at the edges and fragrant like those made in the past.
If you are looking for a quick yet flavorful idea, this is the perfect recipe. All that’s left is to try it and be transported by the memories of home
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients for the Potato and Onion Pizza
- 3 1/3 cups all-purpose flour (or pizza flour)
- 1 1/3 cups water
- 2 tablespoons extra virgin olive oil
- 1 3/4 teaspoons salt
- 1 packet instant yeast for savory preparations (for focaccias)
- 1 teaspoon sugar
- 1 red onion
- 2 potatoes (large)
- 1 pinch salt
- to taste rosemary
- 1 tablespoon extra virgin olive oil
Tools for the Potato and Onion Pizza
- 1 Bowl glass bowl
- 1 Aluminum Baking Pan aluminum baking pan
Steps for the Potato and Onion Pizza
We can use either the stand mixer or make it by hand.
1: Add the yeast directly to the flour and add the teaspoon of sugar to start the leavening. Now add the water slowly and mix with the mixer or with your hands.As soon as all the flour is incorporated with the water, incorporate the oil gradually. Once all the oil is incorporated, add the salt and work the dough ball, which will go into the oven with the light off, covered with plastic wrap for about 1 hour.
Once this time has passed, work with a bit of flour and spread it out on the baking pan, where it will rest for another ten minutes.
Rinse and peel the potatoes. Slice them as thinly as possible (use a mandoline if necessary).
To speed up the pizza’s cooking, parboil them for about ten minutes in boiling water. Alternatively, boil them in the microwave.
Peel and thinly slice the onion as well. Combine the onion and potatoes with the salt and oil and mix well.
Now retrieve our risen dough, spread it on a greased baking pan. Spread the dough with your hands and top it with the seasoned potatoes and onions. Decorate with a few sprigs of rosemary.
Bake in a preheated static oven at 392 degrees Fahrenheit for about 20 minutes. Check your oven as it may take less time. Our pizza will be ready when it is beautifully golden on the surface.
