Potato
VegetarianThinly sliced potato bakes into crispy-edged, creamy rounds of starchy comfort.
Pizza bianca with potato is a Roman tradition, where paper-thin potato slices become a revelatory topping with crispy golden edges and a creamy, starchy center. Sliced on a mandoline and layered with rosemary and olive oil, potatoes create a deceptively simple pizza that is deeply satisfying and comforting.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Potato
Potato Rosemary Pancetta
White Garlic-Parmesan Cream Sauce
“Paper-thin potatoes, crispy pancetta, and woodsy rosemary on a creamy white base.”
Verde Chorizo Potato
Tomatillo Salsa Verde
“Crispy chorizo and roasted potatoes on tomatillo verde — the ultimate brunch pizza.”
Pesto Potato Rosemary
Classic Basil Pesto
“A garden-fresh, comforting creation that pairs Pesto Basil sauce with Potato, Rosemary, Parmesan, and Roasted Garlic. Best enjoyed during cozy fall nights.”
Truffle Potato & Pancetta
Truffle Cream Sauce
“Layered with Potato, Pancetta, Rosemary, and Parmesan atop Truffle Cream sauce, this refined pie delivers hearty satisfaction for fireside dining.”
Frequently Asked Questions
What type of potato works best on pizza?
Yukon Gold potatoes are ideal because they hold their shape while developing a creamy interior and golden, crispy edges. Fingerling potatoes also work beautifully sliced lengthwise.
Should potatoes be cooked before putting on pizza?
For paper-thin slices, raw potato can go directly on the pizza and will cook through during baking. For thicker slices, briefly par-boil or microwave them first to ensure they cook through completely.