Bianca Potato and Rosemary Pizza

Name: Bianca Potato and Rosemary Pizza
Prep time: 38 min
Cook time: 12 min
Total time: 50 min
Yield: 1 12-inch pizza, 4 servings
Cuisine: International
Ingredients: 1 pound prepared pizza dough, homemade or store-bought, brought to room temperature for 30 minutes; 2 tablespoons all-purpose flour or fine semolina, for stretching the dough; 1 tablespoon cornmeal or fine semolina, for dusting the parchment; 1 medium Yukon Gold potato, about 6 ounces, scrubbed and sliced 1/16 inch thick; 2 cups cold water, for soaking; 1 teaspoon kosher salt, for the soaking water; 3 tablespoons extra-virgin olive oil, divided; 2 garlic cloves, finely grated or very finely minced; 1 tablespoon finely chopped fresh rosemary; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 6 ounces low-moisture mozzarella, shredded; 1/2 teaspoon flaky sea salt; 1 teaspoon tiny fresh rosemary leaves, optional, for finishing

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 38 minutes
Cook Time: 12 minutes
Total Time: 50 minutes

Quick Ingredients

1 pound prepared pizza dough, at room temperature
1 medium Yukon Gold potato, about 6 ounces, sliced 1/16 inch thick
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely grated or minced
1 tablespoon finely chopped fresh rosemary, plus a few tiny leaves for finishing
1/4 teaspoon kosher salt, plus more for the potato water
1/8 teaspoon freshly ground black pepper
6 ounces low-moisture mozzarella, shredded
2 tablespoons all-purpose flour or fine semolina, for stretching the dough
1 tablespoon cornmeal or fine semolina, for the pan
1/2 teaspoon flaky sea salt, for finishing

Do This

1. Let the dough sit at room temperature for 30 minutes. Preheat the oven to 500°F with an inverted baking sheet or pizza stone inside.
2. Slice the potato paper-thin, soak in cold salted water for 10 minutes, then dry very well.
3. Stir together 2 tablespoons olive oil, garlic, rosemary, kosher salt, and black pepper.
4. Stretch the dough into a 12-inch round on a floured surface, then transfer it to parchment sprinkled with cornmeal or semolina.
5. Brush the dough with garlic-rosemary oil, add mozzarella, then layer the potato slices slightly overlapping. Drizzle with the remaining 1 tablespoon olive oil.
6. Bake at 500°F for 10 to 12 minutes, until the crust is browned and the potato edges are lightly crisp.
7. Finish with flaky sea salt and a few fresh rosemary leaves. Rest for 2 minutes, slice, and serve hot.

Why You’ll Love This Recipe

Simple but special: A few humble ingredients turn into a crisp, fragrant, restaurant-style white pizza.
No sauce needed: Garlic-rosemary olive oil gives the pizza plenty of flavor while keeping the crust light and crisp.
Beautiful texture: Paper-thin potatoes become tender in the center with delicate golden edges.
Home-oven friendly: A very hot oven and a preheated baking sheet help create a pizzeria-style bottom crust.

Grocery List

Produce: 1 medium Yukon Gold potato, 2 garlic cloves, 1 small bunch fresh rosemary
Dairy: 6 ounces low-moisture mozzarella
Pantry: 1 pound prepared pizza dough, extra-virgin olive oil, all-purpose flour or fine semolina, cornmeal, kosher salt, flaky sea salt, black pepper

Full Ingredients

For the Dough and Pan

1 pound prepared pizza dough, homemade or store-bought, brought to room temperature for 30 minutes
2 tablespoons all-purpose flour or fine semolina, for stretching the dough
1 tablespoon cornmeal or fine semolina, for dusting the parchment

For the Potato Layer

1 medium Yukon Gold potato, about 6 ounces, scrubbed and sliced 1/16 inch thick
2 cups cold water, for soaking
1 teaspoon kosher salt, for the soaking water

For the Garlic-Rosemary Oil

3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely grated or very finely minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For Topping and Finishing

6 ounces low-moisture mozzarella, shredded
1/2 teaspoon flaky sea salt
1 teaspoon tiny fresh rosemary leaves, optional, for finishing

Bianca Potato and Rosemary Pizza – Closeup

Step-by-Step Instructions

Step 1: Bring the dough to room temperature and preheat the oven

Place the pizza dough on the counter, still covered, and let it sit at room temperature for 30 minutes. Room-temperature dough stretches more easily and is less likely to spring back.

While the dough rests, place a pizza stone, pizza steel, or an upside-down heavy baking sheet on the center rack of the oven. Preheat to 500°F for at least 30 minutes. A fully heated surface is one of the best ways to get a crisp, browned bottom crust in a home oven.

Step 2: Slice and soak the potato

Use a mandoline, very sharp knife, or vegetable slicer to cut the potato into 1/16-inch-thick slices. The slices should be flexible and nearly translucent. If they are too thick, they may not cook through before the crust is done.

Place the potato slices in a bowl with 2 cups cold water and 1 teaspoon kosher salt. Soak for 10 minutes. This removes a little excess starch and helps the potatoes bake up tender rather than gummy.

Step 3: Dry the potatoes and make the garlic-rosemary oil

Drain the potato slices, then spread them out on a clean kitchen towel or several layers of paper towels. Pat them very dry. This step matters: wet potatoes can steam on top of the pizza and make the crust softer.

In a small bowl, stir together 2 tablespoons of the olive oil, the grated garlic, chopped rosemary, 1/4 teaspoon kosher salt, and black pepper. Set aside the remaining 1 tablespoon olive oil for drizzling over the potato layer before baking.

Step 4: Stretch the dough

Lightly dust your work surface with flour or fine semolina. Place the dough on the surface and gently press it into a disk with your fingertips, leaving a slightly thicker rim around the edge. Stretch the dough into a 12-inch round, working from the center outward and rotating often.

Place a piece of parchment paper on a pizza peel, cutting board, or the back of another baking sheet. Sprinkle the parchment with cornmeal or fine semolina, then transfer the stretched dough onto it. If the dough shrinks back, let it rest for 5 minutes, then gently stretch again.

Step 5: Add the mozzarella and potato slices

Brush the dough evenly with the garlic-rosemary oil, going almost to the edge but leaving the raised rim mostly bare. Scatter the shredded mozzarella over the oiled dough in an even layer.

Arrange the dried potato slices over the cheese, overlapping them slightly like shingles. Try to keep the potato layer thin and even so every slice cooks through. Drizzle the remaining 1 tablespoon olive oil over the potatoes.

Step 6: Bake until crisp and golden

Carefully slide the pizza, still on the parchment, onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, until the crust is puffed and browned, the mozzarella is melted, and the potato edges are lightly golden and beginning to crisp.

If the top needs a little more color after 12 minutes, switch the oven to broil for 30 to 60 seconds, watching constantly. Garlic and rosemary can darken quickly, so do not walk away.

Step 7: Finish, rest, and serve

Remove the pizza from the oven and immediately sprinkle it with 1/2 teaspoon flaky sea salt and a few tiny fresh rosemary leaves, if using. Let the pizza rest for 2 minutes so the cheese settles slightly and the crust finishes firming up.

Slice into 8 pieces for appetizer-style portions or 4 larger servings for a meal. Serve hot, while the edges are crisp and the rosemary is fragrant.

Pro Tips

Use the right potato: Yukon Gold potatoes are ideal because they are creamy, flavorful, and thin-skinned. Russet potatoes also work, but they will taste a little earthier and drier.
Slice as thinly as possible: Aim for 1/16 inch. Thicker slices may stay firm while the crust bakes, especially in a home oven.
Dry the potato slices well: Moisture is the enemy of crisp pizza. After soaking, pat the slices until they feel dry to the touch.
Do not overload the cheese: Six ounces is plenty for a 12-inch pizza. Too much mozzarella can make the center heavy and wet.
Finish with salt after baking: Flaky sea salt added at the end gives little bursts of flavor and keeps the topping from tasting flat.

Variations

Parmesan-rosemary potato pizza: Add 2 tablespoons finely grated Parmesan over the potatoes before baking for a saltier, nuttier finish.
Spicy bianca pizza: Add 1/4 teaspoon crushed red pepper flakes to the garlic-rosemary oil before brushing it onto the dough.
Extra creamy version: Dot the pizza with 1/4 cup ricotta in small spoonfuls before adding the potato slices.

Storage & Make-Ahead

This pizza is best eaten hot from the oven, but leftovers keep well. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F oven for 6 to 8 minutes, or until the crust is crisp and the cheese is warmed through. Avoid microwaving if possible, since it softens the crust and can make the potatoes rubbery.

To get ahead, slice and soak the potato up to 4 hours in advance, then drain and dry thoroughly just before assembling. You can also mix the garlic-rosemary oil up to 1 day ahead and refrigerate it in a covered container. Bring the oil back to room temperature before using so it brushes easily over the dough.

Nutrition (per serving)