Pizza Bianca with Potatoes, Rosemary and Mozzarella Recipe
Pizza bianca is pizza without tomato sauce. This version with thinly sliced potatoes, rosemary and mozzarella is especially popular in central Italy. It tastes like a cross between pizza and a very thin potato gratin – simple, yet surprisingly addictive.
In Roman bakeries, pizza bianca is often served in long rectangular pieces as a snack “to go”. Versions with potatoes and rosemary are especially popular in central Italy, where potatoes are treated as a cheap, filling addition.
Potato pizza bianca is one of those Italian inventions that sound odd but become an obsession after the first bite – crisp dough, thin potato slices and fragrant rosemary create something between focaccia and a gratin. The lack of tomato sauce lets the flavours of olive oil, salt and herbs shine, just like in Roman bakeries where this kind of pizza is sold by weight. Creamy mozzarella only boosts the comfort‑food effect without making it feel heavy.
Why this version works
- Soaking and thoroughly drying the potatoes lets them roast rather than steam under the cheese.
- A moderate amount of mozzarella doesn’t weigh down the topping, so the base can brown properly.
- Thinly stretched dough and a very hot tray bring the result closer to stone‑baked pizza.
Chef's tips
Slice the potatoes really as thinly as possible – ideally on a mandoline – otherwise they won’t have time to cook through and will stay hard. Let the dough rise properly until light and full of bubbles; too short a rise gives a flat, chewy base. Don’t overdo the amount of cheese and oil, or the pizza will start to steam instead of browning – it’s better to add a little mozzarella near the end of baking, once the edges are already golden.
How to serve
Serve it still hot, cut into rectangles, with a glass of light, dry white wine (such as Verdicchio) or simply with a strong Italian‑style espresso for a late lunch. It’s perfect as a snack for watching a match or series together, especially if you put the tray on the table so everyone can grab a piece. On the side you can serve a simple rocket salad with lemon and olive oil to cut through the richness of the potatoes.
Watch out for
- Slices of potato that are too thick will stay hard in the middle, even when the cheese is already well browned.
- Too much cheese and olive oil will cause liquid to pool on top and the pizza will turn out soft instead of crisp.
- If the dough doesn’t double in volume, the base will be dense and rubbery – give it more time somewhere warm.
Substitutions
- You can replace mozzarella with fior di latte or a mild yellow cheese that melts well.
- Rosemary can be swapped for fresh thyme if you prefer a milder aroma.
- You can replace part of the plain wheat flour with bread flour to get a chewier base.
Ingredients
- flour - 300 g
- lukewarm water - 180 ml
- instant yeast or 12 g fresh - 4 g
- salt - 0.75 teaspoons
- olive oil 2 for the dough, 1 for brushing - 3 tablespoons
- potatoes medium, preferably waxy - 2 piece
- mozzarella cheese ball or grated - 150 g
- fresh rosemary chopped - 1 tablespoon
- garlic optional, for aroma - 1 clove
- freshly ground pepper to taste
Preparation
- Put the flour, salt and instant yeast into a bowl. Mix. Add the lukewarm water and 2 tablespoons of olive oil, and stir with a spoon until you get a soft, slightly sticky ball of dough with no dry spots.
- Knead the dough by hand for about 8–10 minutes, until smooth and elastic; when you press it with a finger, it should slowly spring back and not stick strongly to your hand. If necessary, add only 1–2 tablespoons of flour.
- Form the dough into a ball, place in a lightly oiled bowl, cover with a cloth and leave in a warm place for about 45–60 minutes, until it has clearly doubled in size and air bubbles appear just under the surface.
- Preheat the oven to 230–240°C (top and bottom heat). Lightly grease a baking tray with olive oil or line it with baking paper, then slide the empty tray into the oven for at least 5 minutes, until it is very hot to the touch through an oven glove.
- Peel the potatoes and slice them very thinly, ideally on a mandoline – they should be almost translucent. Cover with cold water for 5 minutes to rinse off the starch, then drain and dry thoroughly with a towel.
- Transfer the risen dough to a lightly floured work surface. Gently stretch it with your fingers into a rectangle the size of the tray, leaving the edge slightly thicker; the dough should be thin but without holes or see‑through spots.
- Take the hot tray out of the oven and quickly transfer the dough onto it. Brush the top with 1 tablespoon of olive oil. Press or finely chop the garlic and spread it thinly over the dough, avoiding the edges so it doesn’t burn.
- Arrange the potato slices on the dough in a single, dense layer, overlapping them like roof tiles. Sprinkle with salt, pepper and finely chopped rosemary so that most slices are in contact with the herb.
- Drain the mozzarella well, slice it thinly or tear into small pieces. Distribute it rather sparsely over the potatoes, leaving bare spots where the dough and potatoes can brown.
- Bake for 12–15 minutes, until the edges are golden and clearly crisp, the cheese is browned in places and the potatoes are soft and lightly browned on the edges. Wait 2–3 minutes, then cut into rectangles and serve hot.
Storage
Store leftover pizza in the fridge, wrapped or in an airtight container, for up to 2 days. Reheat in a hot oven or dry pan so the base stays crisp.
I always make this pizza when I have an opened ball of mozzarella and a few potatoes left in the fridge – on a Friday evening it saves me from ordering takeaway. I usually bake it on a very hot, upside‑down baking tray because I don’t own a pizza stone.
