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A savory potato pan pizza for the carb lovers in your life, topped with baby potatoes, kale, and ricotta cheese.
Who doesn’t love potatoes in all forms?
Especially tender new potatoes, simply steamed and doused with plenty of good olive oil or melted butter.
But potatoes are also the perfect topping for pizza or flatbread. That particular combination of creamy starch and crisp dough is a carb-lover’s dream.
True new potatoes — freshly plucked out of the ground, their skin flaking off like a sunburn — are another one of those seasonal foods that come into your life for a fleeting moment.
They delight you with youthful sweetness and tender delicacy, then quietly disappear into the horizon like the memory of a summer love.
I’ve been stalking that moment, pouncing on the first farmer’s market stand I saw displaying a bin of dusty, misshapen nuggets.
Traditionalists (and my teen son) may reject pizzas with potatoes on them as some kind of blasphemy.
That’s fine, I get it. But I believe they’re missing out on something delicious. And did I mention that leftover slices of this pizza make an amazing breakfast with a fried egg on top?
This slow-rise pizza dough recipe is my current favorite.
It’s pretty hands off and easy to work with, and it bakes on a simple sheet pan.
The only “hard” part is planning ahead, as the dough needs a full 24-hour ferment in the fridge.
The dough develops flavor during its slow chill, and bakes up crusty and evenly spaced with air bubbles, so I think it’s worth investing the time.
For some reason, freshly dug potatoes are hard to track down in grocery stores (at least where I shop). Fortunately, this recipe works with supermarket potatoes too, just pick small ones with no green spots.
Pan Pizza with Potato, Kale and Ricotta
- 1 pound (450 g) small (ping-pong ball size)red or yellow potatoes, halved
- Extra-virgin olive oil
- 4 cups kale leaves, shredded
- ½ cup grated Parmesan cheese
- ⅓ cup thinly sliced red onion
- ½ cup whole milk ricotta cheese
- 2 pounds (900 g) pizza dough, * see recipe below or use your favorite
Slow Rise Pizza Dough:
- 1½ cups (350 ml) cool water
- 2 teaspoons sugar
- ¾ teaspoon instant yeast
- 1 tablespoon (15 ml) extra virgin olive oil
- 3 ½ cups (500 g) all-purpose flour
- 3½ teaspoons fine sea salt
- Heat oven to 400 (200 C) degrees.
- Toss potatoes on a baking sheet with enough olive oil to coat generously and 1/2 teaspoon salt. Roast until tender and golden (but not brown, because they will bake again with the pizza), 20-25 minutes.
- Toss the kale leaves in a bowl with 2 teaspoons olive oil and a large pinch of salt.
- Adjust oven temperature to 475 (245) degrees.
- Sprinkle half the Parmesan over the surface of your prepared dough. Scatter the kale evenly over the dough, followed by the potatoes and onion. Sprinkle the top with remaining Parmesan.
- Bake until edges of the pizza are rich golden brown, about 15 minutes. Remove from the oven and immediately dollop the ricotta cheese over the pizza. Cool 5 minutes before slicing (it’s easiest to slide the pizza out of the pan onto a cutting board to slice).
To make the dough:
- Combine all the ingredients except for the salt in a heavy duty mixer fitted with the dough hook. Mix on medium speed until all the flour is incorporated.
- Let the mixture rest for 30 minutes, then add the salt and knead on medium speed for 2 minutes. The dough should be smooth and elastic.
- Cover the bowl with plastic wrap and set it on a counter for 1 hour, then place in the refrigerator for 24 hours.
- About 2-3 hours before making pizza, transfer the dough to a floured surface and gently shape into a smooth ball. Place the dough on an 18 x 13-inch rimmed baking sheet coated with 1 tablespoon olive oil. Cover the dough with a towel and let it sit until doubled in size.
- Stretch the dough to fit the pan, extending all the way to the edges of the pan. Add toppings and bake according to above recipe.
Karen’s Notes and Tips
- This recipe makes one 18-inch pizza. Plan on making the slow-rise dough one day ahead of serving or use a store-bought dough.