A couple weeks ago, I shared some of our year round family traditions ideas. Friday pizza and movie night is one of our most beloved and longest standing! And this potato pizza recipe is everyone’s favorite.
I was first introduced to potato pizza about 5 or 6 years ago by some dear friends. I was shocked when they said they love putting potato slices directly on pizza. I trusted them and went ahead with it…only realizing too late that they don’t use sauce when making potato pizza! Ha. It was still tasty!
This potato pizza recipe contains affiliate links, but all opinions are 100% my own. That means I earn a small commission if you purchase through my link, but doesn’t change your price.
What Is In This Homemade Potato Pizza Recipe
Now I make this homemade potato pizza with just olive oil as a base, and it’s delicious. The thinly sliced potatoes cook right in the oven and end up with just a tiny bit of bite – perfect so they’re not mushy. And sprinkling with sea salt and cracked pepper right after baking when the cheese is all bubbly is unbelievably delicious. (We have and love these wooden grinders.)
This potato pizza recipe with cracked pepper comes out at least a couple times a month – it’s a staple in our vegetarian capsule meal plan. I highly recommend you try it, too!
Best Tools to Make Homemade Pizza
There are a few tools that make homemade pizza making so much easier. Here are my favorites!
I used to make my dough by hand, but it is just faster to do it in the mixer, especially with a bunch of kids. We used our old stand mixer from our wedding for over 12 years. It was still working great, but we wanted a bigger bowl for larger quantities for our large family.
A pizza stone is great not just for baking pizza, but for baking pretty much anything. We just leave ours in the base of the oven and it helps everything else cook better and more evenly.
A pizza peel makes it so easy to slide your pizza directly onto the pizza stone and then pull it back out again when it’s done. I’ve had mine for probably a decade and use it as everything from a cutting board to a peel to a serving board.
Parchment Paper (or this Reusable Version)
I used to always use cornmeal on my pizza peel to slide it onto the pizza stone. But cornmeal would get EVERYWHERE, and it would still sometimes stick, and it would burn in the oven and cause a giant mess. So then one day I tried using parchment paper on the pizza peel and sliding it onto the pizza stone. It cooked exactly the same and made zero mess. SOLD. I really love these pre-cut sheets.
A friend recently gave me these reusable grill sheets that I use almost exactly like parchment paper. Inexpensive and less wasteful!
This is my very favorite pizza cutter of all time. Works so well and I love that the blade is removable for easy and safe cleaning. Here’s a less expensive option, as well.
Hear me out. You know how you have to cover the pizza dough (or any yeasted dough) to rise? I feel like towels get yanked off or shift, and everyone knows plastic wrap is the most annoying to work with.
Disposable plastic shower caps are the BEST for this. Yes, the kind that you would get in a hotel toiletries kit. They have elastic around the edge so they stay on and they stretch right into place. I love them so much and keep a big stack on hand.
Mandoline or Chef’s Knife
To cut your potatoes thinly, you can either use a mandoline or a good chef’s knife. I use the latter and it doesn’t take long at all after lots of practice – about 5 minutes to slice all of the potatoes.
This is my very very favorite knife that I use 90% of the time I’m in the kitchen. It’s so great.
Those are all our favorite tools and all about this delicious potato pizza recipe. Let me know if you make it in your home!
Simple Potato Pizza Recipe with Cracked Pepper
Homemade Wheat Pizza Dough
- 1 1/4 cups warm water
- 2.5 tsp active dry yeast
- 2 Tbsp sugar or honey
- 2 tsp salt
- 1 Tbsp olive oil
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
Potato Pizza Assembly
- 1 Tbsp olive oil
- 4-6 Yukon gold potatoes, thinly sliced (no need to peel)
- 3-4 cups shredded whole milk mozzarella cheese (low moisture preferred) I highly recommend shredding your own, as the pre-shredded kind is coated so that it doesn't stick, which prevents it from melting as well.
- Bit of freshly grated Parmesan cheese to dust the top
- Freshly grated sea salt and black pepper
Make the pizza dough.
- You can make the pizza dough in the morning, refrigerate it, and pull it out of the fridge 2-2.5 hours before you're ready to bake it. You can also make the pizza dough about 1-2 hours before you'd like to bake it, depending on how warm it is.
- Pour warm water into the bowl of a stand mixer. Add yeast. Wait until it is foamy, about 5 minutes. Mix with the whisk attachment a minute or so until frothy.
- Add sugar or honey, salt, and olive oil.
- Add wheat flour. Mix with whisk attachment on medium for about 3-4 minutes to build up gluten. Switch to the dough hook.
- Add 1.5. cups all-purpose flour. Knead with dough hook for 5-6 minutes on medium until supple and smooth and in the form of a ball.
- Grease a bowl (I usually use the same mixing bowl and just take the dough out for a second to grease the bowl, then plop the dough back in), place the dough inside, cover, and wait to rise for about 1-2 hours until doubled in size.
- Preheat oven to 550F.
Make the pizza.
- While the dough is rising, wash and very thinly slice your potatoes. You can do this with a mandoline or simply slice them as thinly as possible with a knife.
- Shred cheese.
- When the dough has risen, separate into two balls. Roll out one on a piece of parchment paper on a pizza peel, gently stretching into a circle.
- Brush dough with olive oil.
- Lay out potato circles in concentric circles, leaving 1/2" around the edge. Cover with cheese.
- If you have a pizza stone, slide the parchment paper directly onto the stone. If not, slide it onto a baking sheet. Bake for 5-7 minutes, until cheese is bubbling and slightly browned.
- Grate a bit of Parmesan cheese over the top. Grind several turns of sea salt and black pepper.