Thin-Crust Potato Pizza with Rosemary and Olive Oil

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

A delicate thin-crust pizza topped with thinly sliced potatoes, fragrant fresh rosemary, and a drizzle of golden olive oil for a simple yet flavorful Italian treat. This Italian-inspired pizza recipe (vegetarian), ready in about 98 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 350 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

• 250 g all-purpose flour
• 150 ml warm water
• 1 tsp active dry yeast
• 1 tsp salt
• 3 tbsp extra virgin olive oil
• 2 (about 300 g) medium Yukon Gold potatoes
• 1 tbsp chopped fresh rosemary
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground 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: Dissolve 1 tsp active dry yeast in 150 ml warm water (about 110°F) with a pinch of sugar; let it activate for 5 minutes until foamy.
2. Step 2: In a large bowl, combine 250 g all-purpose flour with 1 tsp salt; pour in the yeast mixture and 1 tbsp olive oil, stirring until a rough dough forms.
3. Step 3: Knead the dough on a floured surface for 8 minutes until smooth and elastic, then place it in a lightly oiled bowl, cover, and let it rise for 1 hour until doubled in size.
4. Step 4: Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
5. Step 5: Thinly slice 2 medium Yukon Gold potatoes (about 150 g each) into 1/8-inch rounds using a mandoline or knife; soak slices in cold water for 10 minutes to remove excess starch, then pat dry thoroughly with paper towels.
6. Step 6: Roll out the risen dough on a floured surface into a 12-inch circle and transfer it to the baking sheet.
7. Step 7: Drizzle 2 tbsp extra virgin olive oil evenly over the dough, spreading it with a brush or your fingertips.
8. Step 8: Arrange the potato slices evenly over the dough, overlapping slightly, then sprinkle 1 tbsp chopped fresh rosemary, 1/2 tsp coarse sea salt, and 1/4 tsp freshly ground black pepper on top.
9. Step 9: Drizzle the remaining 1 tbsp olive oil over the potatoes.
10. Step 10: Bake the pizza in the preheated oven for 15-18 minutes until the crust is golden and the potatoes are tender with slightly crisp edges.
11. Step 11: Remove from oven and let cool for 5 minutes before slicing and serving warm.