Potato Pizza

I came across this recipe; thought it sounded … odd. Couldn’t work, could it?

Two soul foods in one? That soft flavoursome combination of potato and onion from a hot pot … on a pizza, with potatoes crisped on top? And it does indeed work, superbly well. As a light lunch or supper, served hot or warm, with just a simple salad to accompany.

A brief aside – any president or politician seeking to improve their ratings would do well to follow the President of Iceland. 97% approval? No surprise, given his common-sense opposition to pineapple on pizza. A wise man.


  • Simple Pizza Dough
    • scant 2 cups strong flour
    • 1¼ tsps yeast
    • ¼ tsp salt
    • ¼ tsp sugar
    • ⅔ cup water
  • Topping
    • 4 tsps salt
    • 1 kg potatoes
    • 1 large onion, diced
    • ½ tsp fresh ground black pepper
    • 4 to 5 tbsps olive oil
    • fresh rosemary (or thyme)


  • For the pizza dough, stir together the flour, yeast, salt, and sugar; add the water and mix well – about 30 seconds should see it well blended. Cover the bowl with cling film, and leave to sit until the dough has more than doubled in volume; probably about 2 hours. It really is as simple as that.

  • Mix the salt into about a litre of water. Slice the potatoes very thin with a food processor or mandolin, and pop into the water; leave to soak for at least an hour and a half.

  • Pre heat the oven as hot as it will go – 240C/475F/Gas Mark 9.
  • Brush baking trays (two 9×13 inch) with olive oil. Split dough in two. Oil your fingers, and pull, stretch, push, and press the dough across the tins. If it tears, just press the dough together. It will look roughly done and thin – just what you want.
  • Drain the potato slices, and dry on sheets of kitchen roll. Toss in a bowl with the onion, pepper, and olive oil.
  • Lay the potato slices over the dough. Two tips
    • Make sure the dough is completely covered right to the edges.
    • Put more potato round the edges rather than the middle – the outside cooks more quickly.
  • Sprinkle with rosemary, and a little salt.
  • Bake for 25 to 30 minutes. The top should be golden brown, with potato slices turning crisp, the base well cooked, and the potatoes in the middle soft and melting.
  • Good to eat as hot or warm snack or starter – with no more than a green salad or similar.

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