Roman-Style Potato and Rosemary Pizza al Taglio
Roman-Style Potato and Rosemary Pizza al Taglio
Experience the rustic charm of Rome with this thick-crust Pizza al Taglio, showcasing a generous topping of thinly sliced potatoes, fragrant fresh rosemary, flaky sea salt, and a rich drizzle of extra virgin olive oil. The dough, ideally fermented for at least 24 hours, develops a light, airy crumb with a beautifully crisp bottom, making each bite melt-in-your-mouth. This Italian street food-inspired pizza stands out for its simplicity, allowing the quality of the premium ingredients to shine. It’s perfect for a casual gathering or a satisfying weeknight meal, offering an authentic taste of Rome that’s surprisingly achievable in a home kitchen. The combination of creamy potato, aromatic rosemary, and the satisfying chew of the al taglio crust creates a truly comforting and decadent experience ideal for sharing.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 8
Instructions
Preparation
- 1If using store-bought dough, allow it to come to room temperature for at least 1-2 hours before stretching. Preheat your oven to 220°C (425°F) with a pizza stone or baking steel inside if you have one. Lightly oil a rectangular baking sheet (approx. 13x9 inches or similar for al taglio shape).
- 2Peel and very thinly slice the potatoes. A mandoline slicer works best for uniform thickness. Place the potato slices in a bowl, drizzle with 1 tbsp olive oil, and season lightly with salt and pepper. Toss gently to combine. Finely chop the fresh rosemary.
Assembly & Baking
- 1On a lightly floured surface or directly in your oiled baking sheet, gently stretch the pizza dough to fill the pan, ensuring it’s evenly spread. If the dough resists, let it rest for a few minutes and continue stretching.
- 2Arrange the thinly sliced potatoes over the dough in a slightly overlapping pattern, covering the entire surface. Sprinkle generously with the chopped rosemary and flaky sea salt.
- 3Drizzle the remaining 2 tbsp of olive oil evenly over the potatoes and rosemary. Place the baking sheet on the preheated pizza stone or directly on the oven rack.
- 4Bake for 20-25 minutes, or until the crust is golden brown and the potatoes are tender and lightly crisped at the edges. Keep an eye on it to prevent burning.
Finishing
- 1Once baked, remove the Pizza al Taglio from the oven. Let it cool for a few minutes on a wire rack before sliding it onto a cutting board. Drizzle with a little extra fresh olive oil if desired, and garnish with fresh rosemary sprigs.
- 2Cut the pizza into rectangular or square portions, characteristic of Pizza al Taglio, and serve warm.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 8 g
- Fat
- 16 g
- Carbs
- 46 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 8 g |
| Fat | 16 g |
| Carbs | 46 g |
Tips
- Use a mandoline for perfectly thin potato slices, ensuring they cook evenly and become delightfully crisp.
- Proper dough handling is key for Al Taglio; gently stretch the dough to avoid tearing, allowing short rests if it springs back.
- Serve this pizza warm, cut into generous rectangular slices, as is traditional for Roman-style al taglio.