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Vegan Potato Pizza with Rosemary Recipe

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★★★★★

4.9 from 81 reviews

This vegan potato pizza with rosemary is a delightful plant-based twist on classic pizza, featuring thinly sliced, crispy potatoes seasoned with garlic, rosemary, and optional paprika or chili for a hint of spice. The dough is homemade, light, and airy, perfect for a satisfying and flavorful meal that’s both comforting and elegant.

Ingredients

Scale

Potato Topping

  • 3 medium potatoes
  • Dry rosemary, to taste
  • Sea salt, to taste
  • 2 garlic cloves, grated finely
  • Sweet paprika or chili powder (optional)
  • Olive oil, for tossing and brushing (about 3 tbsp total)

Pizza Dough

  • 250 g strong flour
  • 250 g all-purpose flour
  • 10 g salt
  • 7 g sachet fast-action dried yeast
  • 320 ml lukewarm water
  • 1 tbsp olive oil (plus extra for oiling bowl and trays)

Instructions

  1. Slice the Potatoes. Peel the potatoes and slice them very thinly using the lowest mandolin setting or a sharp knife, aiming for uniform thinness for even cooking.
  2. Soak the Potatoes. Rinse the slices and soak them for at least 1 hour in lukewarm water with a teaspoon of salt to remove excess starch, which helps them crisp.
  3. Dry the Potatoes. Drain and arrange potato slices in a layered stack between kitchen towels to absorb moisture thoroughly before topping the pizza.
  4. Prepare Garlic Oil and Rosemary Salt. Mix grated garlic with 1-2 tbsp olive oil. Pound sea salt with dry rosemary in a mortar and pestle to create rosemary salt seasoning.
  5. Toss Potatoes with Olive Oil. Just before using, toss the dried potato slices lightly in olive oil; avoid salting to prevent sogginess.
  6. Make the Dough Mixture. In a large bowl, combine both flours, salt, and yeast. Add lukewarm water and olive oil, stirring to start dough formation.
  7. Knead the Dough. Transfer dough to a work surface and knead for about 10 minutes by stretching and folding to develop a smooth, shiny texture.
  8. Proof the Dough. Place dough in a lightly oiled bowl, cover with a tea towel, and leave in a warm place for 1 to 2 hours until doubled in size.
  9. Preheat Oven and Prepare Trays. Heat oven to 250°C (480°F). Brush two baking trays generously with olive oil to prevent sticking.
  10. Shape the Dough. Punch down the dough to release air and divide into two. Roll or stretch one half into a large rectangle on a baking tray.
  11. Assemble the Pizza. Brush dough with half the garlic oil, sprinkle with salt, then arrange lightly oiled potato slices in a single layer with about 30% overlap. Sprinkle rosemary salt and optional paprika or chili powder.
  12. Bake the Pizza. Bake the first pizza for about 12 minutes until golden and crisp. Meanwhile, assemble the second pizza and bake for an additional 12 minutes.

Notes

  • Soaking potatoes removes starch and is key for crispness.
  • Do not salt potato slices before baking to avoid excess moisture.
  • Use a mandolin slicer for consistent thin potato slices.
  • Olive oil is essential for flavor and to prevent sticking.
  • Ensure dough is kneaded well for good rise and texture.
  • Bake at high temperature for best crisping results.
  • You can experiment with different herbs or spices for topping flavor variations.

Keywords: vegan potato pizza, rosemary pizza, homemade pizza dough, plant-based pizza, crispy potato topping

Find it online: https://flavorsbymaya.com/vegan-potato-pizza-with-rosemary-recipe/