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Ingredients
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Dough
Potatoes & Topping Prep
Ricotta & Cheese
Finishing & Optional
Method
Dough
- 1
Activate yeast
Combine warm water, sugar, and active dry yeast in a small bowl. Stir and let sit 5–10 minutes until foamy.
- 2
Make dough
In a mixing bowl, whisk together flour and salt. Add foamy yeast mixture and 1 tablespoon olive oil. Stir until the dough comes together, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour.
- 3
Potatoes & Topping Prep
- 4
Preheat oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
- 5
- 6
Toss potatoes
In a bowl, combine the potato slices with 2 tablespoons olive oil, minced garlic, minced rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss to coat evenly.
- 7
Par-roast potatoes (optional but recommended)
Spread the potato slices in a single layer on a baking sheet lined with parchment. Roast in the preheated oven for 8–10 minutes, just until they begin to soften and edges turn slightly golden. This prevents raw potatoes on the pizza. Remove and let cool slightly.
Ricotta & Assembly
- 8
Prepare ricotta mixture
In a bowl combine ricotta, grated Parmesan, lemon zest, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning.
- 9
Shape dough
Once dough has doubled, punch it down and turn it onto a lightly floured surface. Stretch or roll into a 12-inch round (or to fit your pan). Transfer to a parchment-lined pizza peel or baking sheet.
- 10
Assemble pizza
Spread the ricotta mixture evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle shredded mozzarella evenly over the ricotta. Arrange the par-roasted potato slices in a single layer on top of the cheeses, slightly overlapping. Sprinkle grated Parmesan evenly over the potatoes. Scatter any remaining minced rosemary and a light pinch of salt and pepper over the top.
- 11
Bake
Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 10–12 minutes until crust is golden and cheese is bubbling and lightly browned at spots. If potatoes need more color, broil 1–2 minutes while watching carefully.
Finishing & Serve
- 12
Finish
Remove pizza from oven. Drizzle with 1 teaspoon extra-virgin olive oil, scatter fresh rosemary sprigs (or strip needles and scatter), and, if desired, sprinkle a pinch of red pepper flakes for heat.
- 13
Rest and slice
Let pizza rest 3–5 minutes so cheeses set slightly, then slice and serve warm.