Sep 06 2026
Restaurants›Crudo Pizza & Panuozzo (North York)›A' Patata Recipe

A' Patata Recipe

Inspired by Crudo Pizza & Panuozzo (North York)
Time1h
Serves2

Fior Di Latte, Prosciutto Cotto, Oven roasted potatoes , Olive oil and Oregano

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Ingredients

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Dough & Base

Cheese & Toppings

Potato Roast (if making potatoes fresh)

Method

Potato Roast (if making potatoes fresh)

  1. 1

    preheat

    Preheat oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil it.

  2. 2

    slice potatoes

    Wash and dry potatoes. Thinly slice them to about 3 mm (1/8 inch) thickness so they roast quickly and lay well on pizza.

  3. 3

    season & roast

    Toss sliced potatoes with 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1/4 tsp garlic powder (optional). Spread in a single layer on the sheet. Roast 20–25 minutes, turning once halfway, until edges are golden and centers tender. Remove and cool slightly.

Assemble & Bake Pizza

  1. 4

    preheat oven and prepare dough

    Place a pizza stone or inverted baking sheet in the oven and preheat to 250°C (475–500°F) for at least 30 minutes. If using a home oven that doesn't reach that temperature, preheat to the highest setting. Meanwhile, stretch the pizza dough to a 12-inch round on a lightly floured surface, keeping a slightly thicker rim for the crust.

  2. 5

    brush base

    Lightly brush the stretched dough surface with 1 tbs olive oil, leaving the outer rim unbrushed to help crisp the crust.

  3. 6

    add cheese

    Distribute the 200 g torn or sliced fior di latte evenly over the dough, leaving the rim clear. Space pieces so the cheese melts and the toppings can be seen.

  4. 7

    arrange potatoes

    Place the roasted potato slices in an even single layer on top of the cheese. Overlap slightly if needed so the whole pie is covered, but avoid piling too thickly (use about 250 g).

  5. 8

    add prosciutto cotto

    Tear or fold the 120 g prosciutto cotto into bite-sized pieces and scatter gently over the potatoes. Because prosciutto cotto is already cooked and delicate, place it on top so it warms but doesn't dry out.

  6. 9

    bake

    Slide the pizza onto the preheated stone or sheet. Bake 8–12 minutes at 250–260°C (475–500°F) until crust is golden and cheese bubbly and slightly blistered. Adjust time if your oven is cooler.

  7. 10

    finish & season

    Remove pizza from oven. Immediately scatter 1 tbs fresh oregano leaves over the top, drizzle 1 tsp extra-virgin olive oil, and season lightly with additional salt and freshly ground black pepper to taste. Let rest 2 minutes, then slice and serve.

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