Potato Rosemary Pizza Recipe

In this post – a Potato Rosemary Pizza Recipe

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I love potatoes. I love pizza. How about… potato… pizza. Potato pizza!  I was first introduced to this type of pizza at Katie’s Pizzeria in St. Louis.  However, I have since moved.  But… I still want the pizza!  This pizza has been a few years in the making.  My husband and I have been trying to figure out how to make it taste like our original.  I don’t know if this tastes *exactly* like the original, but what we’ve come up with is really good!

Potato. Rosemary. Pizza? Huh? Now, don’t wrinkle your nose yet.  Let me share some pictures first.

Potato Rosemary Pizza

See, doesn’t it look good? Or if you aren’t sold, maybe another view?  Below is pizza from a different day, but it is the same thing!

Or maybe some words to sell you?  This is my FAVORITE pizza. My husband (the master chef) is the pizza maker.  Whenever he asks what type of pizza I want, I always say potato. I think he might be sick of potato pizza.  (I just asked him, he says no). 

Potato Rosemary Pizza

We bake the pizza on our outdoor grill because it gets hotter than our oven (and bonus – keeps the heat outside!).  We use this pizza stone.

Okay, ready for the recipe? It’s broken down into two parts. Crust and toppings.

POTATO ROSEMARY PIZZA RECIPE: (printable recipe here)

Our Basic Pizza Crust Recipe


  • 2 cups of regular flour (but if you want the best, use the 00 flour)
  • 1 cup of fine corn meal
  • 1 tablespoon of active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup plus 2 tablespoons lukewarm water
  • 2 tablespoons honey, optional


  1. Heat the water to lukewarm. Then add the olive oil. (for really yummy dough, add the 2 tbsp honey here)
  2. Dissolve the yeast in the warm water.
  3. Using your bread kneader mixing option on your mixer (we use the option on the kitchenaid), pour the yeast solution into the mixer and mix for 5 minutes.
  4. Now, add all of the dry ingredients to the mixer. Mix on low until it forms a ball.  If it does not form a ball, you need to add more flour or cornmeal.
  5. Once it has formed a ball, knead on low speed for 20 minutes.  I know this seems unnecessary, but it is the most critical part!
  6. After, cover and let the dough sit in a warm, dry place for 1 hour. This allows the dough to rise.  If you want to make your dough ahead of time, place the dough in the fridge overnight and take it out 1 hour before cooking time.
  7. Spread the dough into desired shape. This dough makes enough for two 10″ pizzas, so we separate the dough into two. This makes the shaping of the circular pizza dough a little easier!

Potato Rosemary Pizza Toppings


  • 2 small potatoes or 1 large potato (russet, yukon, fingerlings, your choice)
  • 1 parsnip, thinly sliced
  • 1/2 onion (usually yellow, but red is fine too)
  • Extra virgin olive oil, to spread on dough.
  • Mozzarella cheese, pre-shredded is easiest to use
  • Parmesan reggiano cheese
  • pepper to sprinkle on top
  • Fresh rosemary


  1. Preheat oven to 500F, best cooked with a pizza stone.
  2. Cook the potato prior. (Use the microwave for fastest results. You do not want the potato to be soggy or too-baked).  Now slice the potato into *thin* slices.
  3. Slice the parsnip and onion into thin slices.  You want them to be thin enough for just a crunch. (if you slice them too thick, it will be gross).
  4. Sprinkle olive oil on top of your shaped dough and rub it to cover the area of where the toppings will be.
  5. Place parsnips, onions, and potatoes on top. The KEY to this pizza is having potato in every single bite. 
  6. Sprinkle mozzarella (as much as desired), then parmesan cheese (not as much as the mozzarella).
  7. Sprinkle some pepper on top.
  8. If you use a pizza peel (as I do), sprinkle coarse cornmeal on the bottom so the pizza will easily slide off the peel onto your stone.  This is a nice trick.
  9. Place in oven and cook for 8-12 minutes, until it looks done. 
  10. Immediately after you take the pizza out of the oven, sprinkle rosemary on top. 
  11. Enjoy! 
A few things to note: 1. How thinly sliced everything is. 2. the coarse cornmeal on the pizza peel. 3. How there is potato in every bite. 

potato rosemary pizza

One last close look… oh yum yum. I’m going to go eat some left-over pizza for dinner now. 

potato rosemary pizza

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  1. July 30, 2014 / 10:29 pm

    hmmm not sure where my comment went. if its on here twice I'm sorry.♥
    I am making rosemary potatoes tonight and now I want this yumminess! I invite you to share at my blog hop tomorrow xo

    • July 31, 2014 / 10:07 pm

      yum, rosemary potatoes! I've never met a potato I didn't like!

  2. July 31, 2014 / 3:03 am

    Oh yes please! This looks so good. Thank you for sharing.
    I hope you are enjoying the summer.

    • August 7, 2014 / 9:44 pm

      It's odd as I replied to this comment earlier. I guess it didn't stick! Enjoying Summer, but getting ready for pumpkins and Fall!

  3. August 5, 2014 / 1:13 am

    This sounds delicious! I like potatoes in anything!

  4. August 6, 2014 / 11:22 pm

    I will feature this tomorrow at Home Sweet Home!

  5. September 6, 2014 / 11:28 am

    I've never had potato pizza. Honestly, I WILL have to make this. I can't imagine how it tastes but anything with potatoes is a winner in my book! Pinned! Thanks for linking up with us at #FoodieFriday