Rustic Potato Pizza with Parmesan and Thyme

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A rustic pizza featuring a thicker crust topped with thinly sliced potatoes, nutty Parmesan, and fresh thyme for an earthy, savory flavor profile. This Italian-inspired pizza recipe, ready in about 100 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 280 g all-purpose flour
• 170 ml warm water
• 1 tsp active dry yeast
• 1 tsp salt
• 4 tbsp olive oil
• 3 (about 450 g) medium white potatoes
• 80 g grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1/2 tsp coarse salt
• 1/4 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 tsp active dry yeast with 170 ml warm water (110°F) and let it bloom for 5 minutes until foamy.
2. Step 2: Mix 280 g all-purpose flour and 1 tsp salt in a large bowl, add the yeast mixture and 2 tbsp olive oil, and stir until a shaggy dough forms.
3. Step 3: Knead on a floured surface for 8 minutes until smooth, then place in a greased bowl, cover, and proof for 1 hour until doubled.
4. Step 4: Preheat oven to 460°F (240°C) and grease a 10-inch round pizza pan with 1 tbsp olive oil.
5. Step 5: Roll out dough to fit the pan with a slightly thicker edge; transfer to the pan.
6. Step 6: Thinly slice 3 medium white potatoes into 1/8-inch slices; arrange slices evenly on the dough.
7. Step 7: Sprinkle 80 g grated Parmesan cheese and 1 tbsp fresh thyme leaves evenly over the potatoes.
8. Step 8: Drizzle remaining 1 tbsp olive oil over the toppings, then season with 1/2 tsp coarse salt and 1/4 tsp black pepper.
9. Step 9: Bake for 18-20 minutes until crust is golden and cheese is melted and bubbling.
10. Step 10: Let cool 5 minutes before slicing and serving.