Cheesy Potato Pizza with Thyme

An incredible Italian Potato Pizza made with a simple cheesy white base spread over homemade pizza dough and then topped with thinly sliced potatoes, onions, and thyme. This pizza is super easy and so delicious, one you'll be making again and again!

When it comes to pizza this is one of my all-time favs alongside Pizza Napoli and Quattro Formaggi!

It seems strange though, right? Carb on carb, potatoes on bread, doesn't seem overly exciting and to be honest that was my first thought when I moved to Italy and came across it.

All I can say is, there is a reason potato pizza is super popular in Italy! Do not wait any longer to try it, omg it's just SO delicious.

It's cheesy, tangy, and completely moreish and I guarantee you'll want it again and again. It's also pretty perfect with a glass of red wine!

What you need - ingredients

• Homemade pizza dough - I use my traditional pizza dough recipe. I love this pizza dough because it's easy, light, airy and so delicious. Ok it takes a few hours to rise but it literally only takes 10 minutes of prep work then you can leave it to do it's thing until you're ready to use it.
• Gruyere cheese & sour cream - mix grated gruyere ( or Fontina, Comte, or another good melting cheese) with sour cream for the ultimate cheesy white base. I use this combo a lot for white pizza and it's SO delicious, tangy, cheesy, and utterly addictive!
• Potatoes - it's better to use a waxy potato rather than floury such as Yukon Gold (US) or Maris Piper (UK), new or baby potatoes would also work really well. Slice them as thin as possible with a knife like I have or you can use a Mandolin.
• Onion - you don't need much, just a small onion thinly sliced on top. Just how we'd get it in our local bakery in Italy.
• Thyme - fresh thyme goes perfectly with the potatoes and cheesy white base but you could also use rosemary or oregano. Other than oregano make sure to use fresh herbs.

How to make this Potato Pizza - step by step

First, make the cheesy base by adding the sour cream and grated gruyere cheese in a bowl and mix with a small pinch of pepper until combined (photo 1-2).

Sprinkle polenta, semolina flour or regular flour on two large baking trays so the dough doesn't stick, roll out half of the pizza dough and place it on the baking tray (photo 3-4).

Spread half of the cheesy mixture on the pizza base and top with thinly sliced potato slices. Add thin strips of onion, a sprinkle of fresh thyme, salt, pepper and a drizzle of olive oil (photo 4-6).

Bake in the oven for 10-15 minutes (this is enough to make two large pizzas so time depends on if you are baking both at the same time or not) until the crust is golden and the topping is golden and bubbling.

Top tips and recipe FAQs

• Oven temperature - Preheat the oven to the highest temperature possible before baking the pizzas.
• Prepare your pizza trays - Always sprinkle semolina flour, polenta or regular flour on the baking trays before placing the dough on top so it doesn't stick. Semolina flour is best for a nice crispy base.
• Prep the potatoes - Cut the potatoes as thinly as possible using a sharp knife so they cook at the same time as everything else.
• For the pizza dough follow these instructions and use type 0 or type 00 Italian flour for best results if you can't get this regular all purpose flour will do.
• Herbs - If you don't have thyme, rosemary or oregano would also work really well.
• How to roll out the pizza dough - choose whatever thickness you prefer, with my pizza dough recipe you can make either a thick or thin crust (the instant pizza dough will only make a thin crust). I usually use a rolling pin dusted with flour and roll half the dough out at a time to around ¼ inch / ½ cm thickness.

Extra pizza tips

If you're new to making homemade pizza or want to up your game check out our two quick and easy guides; The Best Tools for Making Homemade Pizza and The Best Flour for Making Homemade Pizza.

More incredible Italian Pizza Recipes you might like

• Quattro Formaggi Pizza (Four Cheese)
• Anchovy Pizza with Capers (Pizza Napoli)
• Sicilian Pizza (Lo Sfincione)
• Quattro Stagioni Pizza – Four Seasons Pizza
• Basil Pesto Pizza with Mozzarella & Roasted Tomatoes

If you've tried this Cheesy Potato Pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

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5 from 7 votes

Cheesy Potato Pizza with Thyme

An incredible Italian potato pizza made with a super cheesy white base and topped with thinly sliced potatoes, onions, and thyme.

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 20 minutes

to make dough 4 hours

Total Time 35 minutes

Servings 4 - 6 people

Calories 626kcal

Author Emily Kemp

Ingredients

• ▢ 1 batch basic pizza dough
• ▢ 2 to 3 large waxy potatoes cut into as thin slices as possible ( or 8-10 small ones)
• ▢ 1 small onion thinly sliced
• ▢ 1 cup + 2 tbsp sour cream (250g)
• ▢ 1 ⅔ cup Gruyere cheese (160g) Fontina, Comte or any good melting cheese will also work.
• ▢ 4 sprigs of thyme
• ▢ Salt and pepper to season
• ▢ Olive oil to drizzle
• ▢ Flour for dusting
• ▢ Semolina flour polenta or regular flour, for dusting

Instructions

• Preheat the oven to the highest temperature possible. First, make the cheesy base by adding the sour cream and grated gruyere cheese in a bowl and mix with a small pinch of pepper until combined.
• Sprinkle polenta, semolina flour or regular flour on two large baking trays so the dough doesn't stick, roll out half of the pizza dough and place it on the baking tray.
• Spread half of the cheesy mixture on the pizza base and top with thinly sliced potato slices. Add thin strips of onion, a sprinkle of fresh thyme, salt, pepper and a drizzle of olive oil.
• Bake in the oven for 10-15 minutes (this is enough to make two large pizzas so time depends on if you are baking both at the same time or not) until the crust is golden and the topping is golden and bubbling.

Notes

• Oven temperature - Preheat the oven to the highest temperature possible before baking the pizzas.
• Prepare your pizza trays - Always sprinkle semolina flour, polenta or regular flour on the baking trays before placing the dough on top so it doesn't stick. Semolina flour is best for a nice crispy base.
• Prep the potatoes - Cut the potatoes as thinly as possible using a sharp knife so they cook at the same time as everything else.
• For the pizza dough follow these instructions and use type 0 or type 00 Italian flour for best results if you can't get this regular all purpose flour will do.
• Herbs - If you don't have thyme, rosemary or oregano would also work really well.
• How to roll out the pizza dough - choose whatever thickness you prefer, with my pizza dough recipe you can make either a thick or thin crust (the instant pizza dough will only make a thin crust). I usually use a rolling pin dusted with flour and roll half the dough out at a time to around ¼ inch / ½ cm thickness

Nutrition

Calories: 626kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 57mg | Potassium: 523mg | Fiber: 2g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 12.7mg | Calcium: 97mg | Iron: 3.5mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated.
• Check out our must have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

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