Potato Pizza

No dough, no sauce, no yeast. This pizza is built entirely from thinly sliced potatoes tossed with olive oil, garlic, rosemary, red bell pepper, and onion, spread directly on an oiled pizza pan. The potatoes bake at high heat until crispy and brown, then get covered with provolone and Parmesan for a final melty finish.

Slicing the potatoes thin is everything. Thick slices stay starchy and soft in the center. Paper-thin slices crisp up and overlap into a cohesive, pizza-like base with golden edges you can actually pick up.

Leaving the skins on adds texture and holds the slices together better than peeled potatoes, which tend to crumble.

Pro Tips

• Use a mandoline or the thin slicing blade on a food processor for uniform slices. Hand-cutting this thin is slow and inconsistent.
• Toss the potatoes with the oil and seasonings in a bowl first so every slice is coated. Drizzling oil on top leaves some slices dry and others greasy.
• Bake the potatoes alone for 15 minutes before adding cheese. If you put cheese on too early, it burns before the potatoes crisp.
• Serve immediately. The crispness fades fast once the pizza cools.

Variations

• Add crumbled cooked Italian sausage or prosciutto on top for a meat version.
• Scatter fresh arugula over the finished pizza after it comes out of the oven.
• Use blue cheese crumbles instead of provolone for a pungent, sharp bite.