In Italy, less is more when it comes to one of the world’s famous foods: pizza. All you need is a thin wood-fired crust, a layer of sauce (red, white, or pesto), a little mozzarella, and maybe one or two classic vegetables or cured meats to create a serious masterpiece. Everything you need.
One of the country’s pizzas deviates from this traditional formula. Italian potato pizza was first created around the 20th century in none other than Naples. During this time, many local residents were members of the working class and rallied around affordable, accessible, and filling foods such as potatoes and pizza dough made with only yeast, flour, water, and salt. was doing. Over time, this dish, originally invented for pure nutritional purposes, became an Italian specialty.
Like a standard Neapolitan pie, potato pizza starts with an airy, flaky crust. However, the sauce and cheese are not layered on top. Instead, razor-thin potato slices are placed on top of the dough and generously drizzled with oil and fresh herbs such as rosemary. And this will whet your appetite!
Of course, now you can find endless variations of this delicacy in recipe books all over the world. Italian-American chef Giada De Laurentiis’s own version of potato pizza takes it to the next level with shallots, leccino olives, a sprinkle of Parmesan-Reggiano cheese, and red pepper flakes for a touch of spice. .