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bread, Recipes

Potato Pizza with Rosemary and Brie

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Trends in my kitchen come and go. Sometimes I’ll latch onto a particular recipe or ingredient and it will make weekly appearances, and sometimes old favourites will languish unused for months or even years. One thing that remains constant around here is that Friday night is Pizza Night.

Well, not every Friday night. If we’re out on Friday, it might be Saturday night. If that doesn’t work, Thursday or Sunday. Basically, we try to have pizza toward the end of every week, in one guise or another. This past weekend I rustled up a pie for our Saturday lunch, using a traditional Italian recipe with a French twist.

Potato pizza is something that has to be tasted to be believed. While it might seem strange and unsatisfying to eat a pizza with no sauce, no cheese (traditionally) and carbs on top of more carbs, it’s one of my favourite types to eat. The simple flavours of just-cooked potatoes, fresh rosemary and good olive oil can’t be beaten and are perfect for this type of year.

I like to give this Italian recipe a dose of France (and more importantly, cheese) with some sliced brie. Sure, you could use mozzarella, but the brie adds a creamy flavour kick which ensures that this recipe won’t be going into hiding anytime soon.

Potato Pizza w/ Rosemary and Brie

dough adapted from Mark Bittman

makes 3 individual pizzas or 1 medium one

For the pizza dough:

  • 1 1/2 cups plain flour
  • 1 heaping tsp. instant yeast
  • 2 tsp. flaky sea salt (or 1 tsp. regular salt)
  • 1 Tbs. olive oil
  • 1/2 cup warm water

For the toppings:

  • olive oil
  • 1 garlic clove
  • 2 new potatoes, thinly sliced with a vegetable peeler
  • several thick slices of brie, broken up
  • sprig rosemary leaves picked
  • black pepper
  1. To make the dough, combine all dry ingredients in a large bowl. Add the olive oil and warm water, and stir with a fork or dough whisk until the mixture comes together into a dough (you may have to add a bit more water, but do so bit by bit). Turn dough out onto a lightly-floured surface and knead for about five minutes, until it is smooth, elastic, and slightly tacky to the touch. Coat ball of dough lightly with olive oil, place in a covered bowl and leave to rise for about 1 hour.
  2.  When you’re ready to bake the pizzas, preheat the oven to 225°C/450°F. Punch down the dough and divide it into 3 small pieces. Stretch, toss or roll these into rounds or oblongs (whatever pizza-esque shape you like, really) and place on a lined baking sheet.
  3.  Lightly brush the top of each pizza with olive oil. Cut the garlic clove in half and rub cut-side-down over the surface of the dough; this really works to impart a touch of garlic flavour. Add the potato slices in a single layer, some pieces of brie, and scatter over the rosemary. Season with black pepper and drizzle with some more olive oil before transferring to the oven. Bake the pizzas for 8-12 minutes (it will depend on the temperature of your oven) until golden brown on the edges. Serve immediately
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73 Responses

  2. Simple, comforting flavours – it’s the rosemary that makes the difference too. Lovely

    Reply

  3. I’m a cooking novice…is there a way to replace the plain white flour with whole wheat flour? This looks absolutely delicious btw, can’t wait to try it.

    Reply

  4. When I saw the first photo and the title of this post, I said out loud, “Yes.” I bet this would be good with roasted garlic too.

    Reply

  5. I have never had potatoes on pizza, but I have recently seen several recipes, so it is now a must try.
    -Brenda

    Reply

  7. I love LOVE that dough. And this combo sounds to die for. I make a pasta with potatoes and even though it does sound like carb overload, it is SO good.

    Reply

  8. I might have to try this with yams and whole wheat flour. I like the touch of rosemary. Sounds lovely.

    Reply

  9. Oh my….that looks SO good!!! I never had a potato pizza before, but seeing your photos makes me want to try it! Thanks so much for sharing the recipe! 🙂

    Reply

  10. Mara- Absolutely! I occasionally make wholewheat pizza dough, but I thought hte flavours here called for a white version. Try replacing 1/3 of the flour (or a bit more, but no more than 1/2) with wholewheat. You’ll likely need a little more water in that case.
    Dana- Isn’t it the best dough? So quick and simple, and a great texture. I’ve tried others and always come back to Bittman.

    Reply

  11. Thanks for the most amazingly delicious pizza dough recipe!
    I have been reading your blog for a while, but what with us having the reverse seasons (i’m in NZ), hadn’t tried any recipes (but have noted down several to try when the weather feels right!). I substitued the potato for the last aubergine from my garden, with a few sun-dried tomatoes and some basil. Was delish! Keep up the great work.

    Reply

  12. I made this pizza this weekend and it was delicious! Very subtle but amazing flavors. I’m about to eat leftovers for lunch! YUM!

    Reply

  13. I LOVE rosemary. the potato, brie, and rosemary sound like a great pairing.
    the thickness of the crust here reminds me of a pissaladiere.

    Reply

  14. Never bake pizza before. Thought it is very difficult. But your version of pizza seem simple, will try to bake my first pizza at home.

    Reply

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