If You’ve Never Had a Potato Pizza, It’s Time to Change All That

Pizza is my love language. What’s not to love about a chewy dough paired with a plethora of topping combinations that can range all the way from sweet summer peaches and balsamic to savory caramelized onions and prosciutto? With endless options, it takes a lot for a pizza to achieve standout status, but there’s one pizza that gets me every time. If you’ve watched Chef’s Table Pizza and caught the episode of Chef Ann Kim in Minneapolis, just know this: the Boise pizza at her restaurant, Pizzeria Lola, is one of my all time favorite pizzas ever. It’s a potato pizza. And it is so dang good.

If you’ve never had a potato pizza before, let me enlighten you as to why it’s the ultimate pie. The Pizzeria Lola version includes gruyere, caramelized onions, and thinly sliced potatoes that work so perfectly together. The potatoes get so soft that they almost melt in your mouth while adding this extra texture to the pizza and when paired with the other toppings is just incredible. As an ode to my favorite pizza and as we enter spring and summer pizza season, I just had to create my own potato pizza.

Ingredients for this Potato Pizza

The best part of this pizza is that with a few shortcuts and store bought items, this pizza has a very light ingredient list.

Pizza dough. Homemade like Camille’s version or store bought pizza dough will work just great here.

Pesto. We’re deviating from the Pizzeria Lola version, but I like green things on pizza, and the herbaceous flavor of a basil pesto on this pizza is a must. Use store bought or homemade if you’ve got it!

Potatoes. I’m going to be picky and tell you to use a yukon gold potato here. The starchiness and the way they kind of melt in your mouth. Prep these with a mandolin to get as thin of slices as possible and toss generously with olive oil.

Gruyere cheese. You could absolutely use a mozzarella cheese here, but I like gruyere with the potatoes on this pizza and how melty it gets.

Salad. Weird to see salad as a pizza ingredient? Never. I love salad on pizza. I like that it adds a bright freshness to the pizza and can also be served alongside it. For this springy version, I used shaved asparagus, arugula, and peas tossed simply in lemon juice and olive oil.

Tips for Making Pizza in the Oven

Let’s be honest, we’re never going to get the charred leopard spots on a pizza in the kitchen oven that we will from a pizza oven. But because not all of us have a full pizza oven, here are a few tricks I’ve learned to try and get the same effect.

Use a baking steel and preheat in the oven.

Prep your dough on a pizza peel with flour and semolina to avoid sticking.

Less toppings can be more. I know the temptation to load up your pizza with everything, but being a little more light handed and selective with ingredients, especially with a thinner crust pizza, is just as delicious.

How to Serve Your Potato Pizza

As I mentioned above, I LOVE salad on pizza. And especially because the toppings on this pizza lean on the richer side, it’s nice have a little acidic and fresh bite to balance everything out. Prep your salad while the pizza cooks, and top when ready to serve. Even if you just have some arugula on hand, giving that a quick toss in lemon juice and olive oil for the pizza is so delicious.

Other Pizza Recipes to Try

We love pizza here at Camille Styles, so you know we have a whole roster of go-to combinations we love.

Peach Pesto and Balsamic Pizza

Bacon Apple and Sweet Potato Pizza

Spinach and Ricotta Pizza

Pepperoni Sheet Pan Pizza

Scroll on for the recipe, and if you make this potato pizza, be sure to leave a rating and comment below.

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