Pizza Rustica Patate e Rosmarino – A Traditional Italian Recipe
Potato and rosemary pizza
Pizza Romana When compared to the classic Margherita pizza or the famous Neapolitan pizza, patate e Rosmarino is a relatively new pizza topping. It is believed to have originated in Italy in the late twentieth century, specifically in the regions of Tuscany and Liguria.
Potatoes were first used as a pizza topping in the early 1800s, when pizza was considered a poor man’s food and was made with whatever ingredients were available. The addition of rosemary, a common herb in Italian cuisine, gives the pizza a distinct flavour.
The rustic pizza with potatoes is delicious. Furthermore, it is really easy and quick to prepare as a savoury pie with puff pastry. This idea is unavoidable at the dinner table when we want to make a single complete dish and don’t have much time to cook.
Makes 2 x 26cm pizzas
• 2 potatoes
• olive oil
• salt and pepper
Slice the potatoes thinly and toss them in a little olive oil. Roll out the pizza dough (made as per the ‘Pizzettine‘ recipe) and line 2 lightly oiled pizza trays. Place the potato slices, overlapping each other slightly, onto the pizzas. Sprinkle with the rosemary, salt and pepper and bake in a 220°C oven for 10-15 minutes.