Salt potato pizza is a crispy, golden flatbread topped with thinly sliced potatoes, olive oil, flaky salt, and melted cheese. It’s a rustic, satisfying twist on classic pizza, inspired by the beloved salt potatoes of Syracuse, New York, but simple enough for any home cook. The combination of starchy potatoes and salty, cheesy toppings creates a hearty, comforting meal that works as a main dish or a shareable appetizer.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature
- 2 medium Yukon Gold or russet potatoes (about 12 oz / 340 g), very thinly sliced (1/8-inch / 3 mm thick)
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 tsp flaky sea salt (like Maldon), plus more for finishing
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh rosemary, finely chopped (optional)
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (30 g) sour cream or crème fraîche (for serving, optional)
- Fresh chives or parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack. Let it heat for at least 30 minutes.
- While the oven heats, toss the potato slices in a bowl with 2 tablespoons (30 ml) olive oil, 1 teaspoon flaky salt, black pepper, and rosemary (if using). Set aside.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round or an oval. Transfer it to a piece of parchment paper.
- Brush the dough lightly with olive oil. Arrange the potato slices on the dough in a single layer, overlapping slightly. They will shrink as they cook, so a little overlap is fine.
- Sprinkle the mozzarella and Parmesan evenly over the potatoes.
- Slide the parchment with the pizza onto the hot stone or baking sheet. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly and browned in spots.
- Remove the pizza from the oven. Let it rest for 2–3 minutes, then finish with a pinch of flaky salt, a few dollops of sour cream (if using), and fresh herbs. Slice and serve hot.
Tips
- Use a mandoline or a very sharp knife to slice the potatoes uniformly thin. This ensures they cook through in the same time as the crust.
- If you don’t have a pizza stone, use a heavy baking sheet turned upside down and preheated. The key is a very hot surface for a crisp bottom.
- Don’t overload the pizza with potatoes—one layer is enough. Too many slices will make the top soggy and the crust undercooked.
- For a gluten-free version, use a gluten-free pizza dough and follow the same instructions; you may need to adjust the baking time slightly.
Serving Suggestions
Serve the salt potato pizza as a main dish with a crisp green salad dressed with lemon vinaigrette. It also makes a great appetizer cut into small squares. Pair with a light lager or a dry white wine like Sauvignon Blanc.
Variations
- Herbed Potato Pizza: Add fresh thyme or sage along with the rosemary.
- Spicy Version: Sprinkle red pepper flakes or drizzle with hot honey after baking.
- Vegan Option: Omit the cheeses and sour cream; instead, brush the potatoes with olive oil and sprinkle with nutritional yeast before baking.
- Caramelized Onion Twist: Top the pizza with a handful of caramelized onions before adding the potatoes.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until heated through and crisp. Avoid microwaving, as it makes the crust chewy.
Frequently Asked Questions
Can I use pre-cooked potatoes? Yes, but reduce the baking time by a few minutes. Pre-cooked potatoes (like leftover roasted or boiled) will brown faster and may not get as crispy.
What if I don’t have a pizza stone? Use a heavy-duty baking sheet inverted and preheated in the oven. The key is to have a very hot surface to crisp the bottom.
Can I make this on a grill? Absolutely. Preheat the grill to medium-high, place the pizza on a perforated grill pan or directly on the grates, and cook with the lid closed for 10–12 minutes, until the bottom is crisp and the cheese melts.
Why is my pizza soggy? Sogginess usually comes from too many potato slices or not a hot enough oven. Ensure your oven is at 500°F (260°C) and use a single layer of potatoes.
Can I freeze the pizza? Yes, bake the pizza, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–12 minutes.
What’s the best potato variety? Yukon Gold or russet potatoes work best because they are starchy and crisp up nicely. Waxy potatoes like red or new potatoes hold their shape but may not get as crispy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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