Pizza Bianca with Potatoes, Rosemary and Mozzarella Recipe
Pizza bianca is pizza without tomato sauce. This version with thinly sliced potatoes, rosemary and mozzarella is especially popular in central Italy. It tastes like a cross between pizza and a very thin potato gratin – simple, yet surprisingly addictive.
Potato pizza bianca is one of those Italian inventions that sound odd but become an obsession after the first bite – crisp dough, thin potato slices and fragrant rosemary create something between focaccia and a gratin. The lack of tomato sauce lets the flavours of olive oil, salt and herbs shine, just like in Roman bakeries where this kind of pizza is sold by weight. Creamy mozzarella only boosts the comfort‑food effect without making it feel heavy.
Chef's tips
Slice the potatoes really as thinly as possible – ideally on a mandoline – otherwise they won’t have time to cook through and will stay hard. Let the dough rise properly until light and full of bubbles; too short a rise gives a flat, chewy base. Don’t overdo the amount of cheese and oil, or the pizza will start to steam instead of browning – it’s better to add a little mozzarella near the end of baking, once the edges are already golden.
How to serve
Serve it still hot, cut into rectangles, with a glass of light, dry white wine (such as Verdicchio) or simply with a strong Italian‑style espresso for a late lunch. It’s perfect as a snack for watching a match or series together, especially if you put the tray on the table so everyone can grab a piece. On the side you can serve a simple rocket salad with lemon and olive oil to cut through the richness of the potatoes.
Ingredients
- flour - 300 g
- lukewarm water - 180 ml
- instant yeast or 12 g fresh - 4 g
- salt - 0.75 teaspoons
- olive oil 2 for the dough, 1 for brushing - 3 tablespoons
- potatoes medium, preferably waxy - 2 piece
- mozzarella cheese ball or grated - 150 g
- fresh rosemary chopped - 1 tablespoon
- garlic optional, for aroma - 1 clove
- freshly ground pepper to taste
Preparation
- Put the flour, salt and instant yeast into a bowl. Mix. Add the lukewarm water and 2 tablespoons of olive oil.
- Knead the dough by hand for about 8–10 minutes, until smooth and elastic. If it is very sticky, add a little flour, but try not to overdo it.
- Form the dough into a ball, place in a lightly oiled bowl, cover with a cloth and leave in a warm place for about 45–60 minutes, until doubled in size.
- Preheat the oven to 230–240°C (top and bottom heat). Lightly grease a baking tray with olive oil or line it with baking paper.
- Peel the potatoes and slice them very thinly (ideally like crisps). If they are thick, they won’t soften in the oven. Cover the slices with cold water for 5 minutes, then drain and dry thoroughly with paper towels.
- Transfer the risen dough to a floured work surface. Stretch it with your fingers or roll it out into a thin sheet the size of the tray.
- Transfer the dough to the tray. Brush the top with 1 tablespoon of olive oil. Press the garlic through a press and spread it thinly over the dough (if using).
- Arrange the potato slices on the dough in a single layer, slightly overlapping. Sprinkle with salt, pepper and chopped rosemary.
- Slice the mozzarella thinly or tear it into pieces and distribute over the top.
- Bake the pizza for 12–15 minutes, until the edges are golden and the potatoes are soft and lightly browned at the edges.
- Remove from the oven, wait 2–3 minutes, cut into pieces and serve hot.
Storage
Store leftover pizza in the fridge, wrapped or in an airtight container, for up to 2 days. Reheat in a hot oven or dry pan so the base stays crisp.
