This easy and simple yet packed with flavour, classic Roman herbed potato pizza should be on your menu tonight. It has a super crispy thin crust, layers of tender potato slices tossed in olive oil and herbs, and baked to perfection. Plus, you don't need a pizza stone for this one. Make it in an oven-safe skillet or baking pan in just 20 minutes, including prep.
What is a Roman Style Pizza?
A Roman-style pizza is a large pizza with a super thin crust. A Roman-style potato pizza (also called pizza con patate) is topped with slices of potato tossed in olive oil and herbs. It is traditionally made in a rectangular pan and baked in the oven. Today we are making it in a round oven-safe skillet.
Ingredients in Potato Pizza
- pizza dough - you can use homemade pizza dough or storebought. If you have some discard sourdough starter, try my homemade sourdough pizza dough.
- potatoes - peeled and thinly sliced. It is really easy to slice with a madeleine slicer, or you can use a good old fashioned knife.
- olive oil
- Italian seasoning
- dried thyme - dried oregano or rosemary also works. You can also just add more Italian seasoning if you can't get your hands on any.
- salt and pepper
How to Make the Best Classic Roman Herbed Potato Pizza
First, prepare the potatoes. Slice them up with a madeleine slicer or knife. Transfer them into a large mixing bowl and add olive oil, Italian seasoning, dried thyme, salt and pepper. Toss to combine until potatoes are evenly coated with seasoning. Set the bowl aside.
Next, transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness. Place the flattened dough onto an oven-safe skillet or baking pan. Stretch out the dough a bit more to spread it over the entire skillet.
Arrange the potato slices on top of the pizza dough by overlapping the slices slightly until completely covered.
Transfer the skillet into a preheated 450 F oven and bake for 10 minutes until the crust turns golden brown. Optionally, you can turn the oven broiler to high and bake for another 2-3 minutes or until the potato slices turn brown and blistered. But keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.
More Pizza Recipes
- Small Batch Sourdough Pizza Dough
- Easy Skillet Neapolitan Margherita Pizza
- Mushroom and Arugula Skillet Pizza
- Salami and Mushroom Skillet Pizza
- 30-Minute BBQ Chicken Pizza
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.