Potato and Rosemary Pizza (A Flavorful Twist on Classic Pizza)
Ever feel like you want a pizza but need something different from the ordinary? Perhaps you’re looking for a meatless option, following a vegetarian routine, or practicing weekly meatless meals. Potato and rosemary pizza is an inspired choice of a combination of unique flavors, textures, and aromas, all while offering a fresh take on a classic dish.
Believe it or not, this style of pizza is actually a traditional favorite in Italy, especially in regions like Liguria, Tuscany, and Lazio. In these areas, pizza bianca (white pizza) often features thinly sliced potatoes, rosemary, and rich cheeses baked to perfection. The dish is both comforting and elegant, combining simple ingredients in a way that highlights each element while creating something truly special.
We were first introduced to this style of pizza at a food festival in Odense Denmark. The kids were intrigued by it, as it was a completely new thing to them. It was surprisingly way more delicious than I thought a potato pizza could actually be.
By following this recipe, you can recreate that Italian charm at home. With a sourdough crust, creamy béchamel sauce, tender potatoes, fragrant rosemary, and a combination of freshly shredded cheeses, every bite is a symphony of flavors and textures.
Ingredients
Sourdough Pizza Crust
- Water
- Instant yeast
- Sourdough discard
- Bread flour
- Sea salt
Béchamel Sauce
- Butter
- Garlic
- Flour
- Sea salt
- Black pepper
- Milk
Toppings
- Thinly sliced russet potatoes
- Fresh rosemary
- Freshly shredded Havarti cheese
- Freshly shredded Parmesan cheese
- Extra virgin olive oil
Potato and Rosemary Pizza Flavors
The potatoes provide a soft, slightly creamy texture that contrasts beautifully with the crispy crust. When sliced thinly, they bake evenly and develop subtle caramelized edges, giving each bite both tenderness and flavor.
Rosemary contributes an aromatic, herbal note that enhances the potatoes without overpowering them. Its piney fragrance infuses the pizza during baking, creating a complex flavor profile.
Cheese is really an essential ingredient in a lot, if not most, of our home cooking. Havarti cheese, a semi-soft Danish cheese, melts smoothly and adds a mild, buttery flavor that complements the earthy potatoes and fragrant rosemary. Parmesan, on the other hand, brings sharpness and depth, enhancing the overall taste.
Finally, finishing the pizza with high-quality extra virgin olive oil adds richness and a peppery, fruity note that enhances every component on the pizza.
The Importance of Thinly Sliced Potatoes
Using a mandoline slicer is essential for this pizza. There are several reasons why:
- Uniform Cooking – Thin slices ensure that all potatoes cook evenly. Thick slices can result in unevenly baked potatoes, with some pieces remaining undercooked while others crisp too much.
- Texture Balance – Thin slices contribute to a tender interior while allowing the edges to develop slight caramelization. This balance is crucial for a pizza that bites easily without feeling dense.
- Flavor Absorption – Thinly sliced potatoes absorb more of the béchamel sauce and seasonings, ensuring each slice carries flavor throughout.
- Visual Appeal – Evenly sliced potatoes create a beautiful, professional appearance, reminiscent of authentic Italian pizzas.
By slicing the potatoes consistently, you guarantee both a picture-perfect pizza and optimal cooking results.
About Havarti Cheese
Havarti cheese is a semi-soft, creamy cheese originating from Denmark. It melts effortlessly, creating a smooth and slightly elastic layer on your pizza. Its buttery flavor complements potatoes perfectly without overwhelming the rosemary or the subtle béchamel base.
Freshly shredded Havarti is superior to pre-shredded alternatives for several reasons:
- Better Melt – Pre-shredded cheeses often contain anti-caking agents that can prevent smooth melting. On the other hand, freshly shredded Havarti melts evenly and develops a creamy texture.
- Enhanced Flavor – Shredding cheese yourself preserves its natural flavor, offering a richer, more nuanced taste.
- Fewer Additives – Fresh cheese contains no preservatives or anti-caking agents, providing a cleaner, more natural flavor.
The Role of Béchamel Sauce
This pizza uses béchamel sauce instead of tomato sauce, which provides a creamy, luxurious base for the potatoes and cheese. Béchamel adds moisture and richness without dominating the flavors of the potatoes or herbs. It is made with butter, garlic, flour, and milk, seasoned with salt and black pepper.
The sauce also helps the cheese adhere to the potato slices, ensuring even coverage and preventing dryness. Consequently, the béchamel layer is essential for both flavor and texture.
The Sourdough Crust Advantage
Using a sourdough pizza crust adds both flavor and texture. Sourdough develops a slightly tangy, complex taste due to natural fermentation, which complements the mild potatoes and creamy béchamel.
Additionally, sourdough crust bakes to a crisp, airy texture that provides the perfect contrast to the tender potato topping. The result is a crust that is light, chewy, and flavorful.
Choosing Good Quality Extra Virgin Olive Oil
Extra virgin olive oil is not just a finishing touch; in fact, it really adds a ton of flavor to the pizza. High-quality olive oil provides a fruity, slightly peppery flavor that complements both the rosemary and the béchamel.
Additionally, drizzling olive oil before and after baking enhances the golden color of the cheese and potatoes, giving the pizza a glossy, appetizing finish. Choosing an oil labeled “extra virgin” ensures that it is cold-pressed, minimally processed, and retains maximum flavor.
Step-by-Step Instructions
1. Prepare the Sourdough Crust
Mix water, instant yeast, sourdough discard, bread flour, and sea salt. Knead until smooth and elastic, then allow to rise until doubled in size.
2. Prepare the Béchamel Sauce
Melt butter in a saucepan, add minced garlic, and cook until fragrant. Whisk in flour and cook briefly, then gradually add milk while stirring constantly. Season with sea salt and black pepper until smooth and creamy.
3. Slice the Potatoes
Use a mandoline slicer to cut the russet potatoes into thin, uniform slices. This ensures even cooking and optimal texture.
4. Assemble the Pizza
Spread a thin layer of béchamel sauce over the rolled-out sourdough crust. Arrange potato slices evenly across the surface. Sprinkle freshly shredded Havarti and Parmesan cheeses on top, and scatter fresh rosemary leaves evenly. Drizzle with extra virgin olive oil.
5. Bake
Bake in a preheated oven at 425°F for 20 minutes, or until the cheese is melted and bubbly and the potatoes are tender with lightly browned edges.
6. Serve
Finally, remove from the oven, allow to cool slightly, and drizzle with a little more extra virgin olive oil if desired. Slice and serve immediately.
Tips for the Best Potato and Rosemary Pizza
- Use Fresh Ingredients – Freshly shredded cheese, fresh rosemary, and high-quality olive oil make a noticeable difference in flavor.
- Mandoline Slicer – Ensure even potato slices for consistent baking.
- Thin Layer of Sauce – Avoid overloading with béchamel to prevent sogginess.
- Rotate the Pizza – Halfway through baking, rotate the pizza for even browning.
FAQ
Can I use a different type of potato?
Russet potatoes are ideal for their starchy texture, which becomes tender when baked while maintaining shape. Yukon Gold can also work but may yield a slightly creamier texture.
Is this pizza vegetarian?
Yes, this recipe contains no meat and works perfectly for a vegetarian meal.
Can I prepare the crust ahead of time?
Yes, the dough can be made in advance and refrigerated. Bring to room temperature before rolling and topping.
Can I use pre-shredded cheese?
Technically yes, but freshly shredded cheese melts better, tastes fresher, and contains fewer additives.
Can I make this pizza gluten-free?
Yes, by using a gluten-free pizza crust instead of sourdough.
Ready to Try Potato and Rosemary Pizza?
Potato and rosemary pizza is more than just a novelty—it’s a celebrated style of pizza in Italy, perfect for anyone craving a meatless option without sacrificing flavor or texture. The combination of thinly sliced potatoes, fragrant rosemary, creamy béchamel, and freshly shredded cheeses on a crisp sourdough crust is irresistible.
Finally, by taking the time to slice potatoes thinly with a mandoline, use freshly shredded Havarti and Parmesan, and drizzle with high-quality extra virgin olive oil, you elevate this pizza to something truly uniqe and special. Whether for a weeknight dinner, a vegetarian meal, or an Italian-inspired culinary adventure, this pizza has a unique flavor and texture like no other.
See More Pizza Recipes!
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Margherita Pizza
Cajun Chicken Pizza
Potato and Rosemary Pizza
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Ingredients
Sourdough pizza dough
- 1/2-3/4 cup Water (adjust depending on the hydration of your sourdough discard)
- 1 tsp Instant yeast
- 1 cup Sourdough discard
- 2½ cups Bread flour
- 1 tsp Sea salt
Bechamel sauce
- 2 tbsp Butter
- 2 cloves Garlic
- 2 tbsp Flour
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 cup Milk
Toppings
- 1 Russet potato
- 1 tbsp Fresh rosemary
- 1/2 cup Havarti cheese, freshly shredded
- 1/4 cup Parmesan cheese, freshly shredded cheese,
- 2 tbsp Extra virgin olive oil
Instructions
- In a stand mixer with the hook attachment, combine the water, yeast, sourdough discard, bread flour and sea sal.
- Knead the dough for 6-8 minutes or until smooth and elastic.
- Oil the bowl and cover. Allow to rise for 2 hours.
- Preheat the oven to 425℉.
- Spread the dough on a lightly floured surface to a 16 inch pizza. Place the dough on a floured pizza pan and allow to rise while preparing the bechamel.
- Melt the butter in a saucepan over medium heat.
- Add the garlic and sauté for 1 minute.
- Whisk in the flour and stir continuously for 3-4 minutes.
- Add the milk, continuing to whisk.
- Simmer the bechamel for 6-7 minutes or until thickened. Season with salt and pepper.
- Remove from heat and allow to cool slightly.
- Wash, peel, and slice the potato with a mandoline slicer. Rinse the potato slices and dry thoroughly with paper towel.
- Poke holes in the pizza dough with a fork
- Pour the bechamel over the dough and spread out leaving 1 inch around for the crust.
- Place the potato slices over the bechamel.
- Sprinkle the Havarti and parmesan over the potato slices.
- Sprinkle the rosemary all over the pizza.
- Drizzle the extra virgin olive oil over the top.
- Bake for 20-25 minutes, or until the top is golden brown.
- Remove from the oven and allow to cool for 5 minutes before slicing.
Nutrition
