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Potato-Rosemary Pizetta

This delicious pizetta recipe is courtesy of chef John Barricelli.

  • Yield: Makes one 17-by-12-inch tart

Source: The Martha Stewart Show, April Spring 2008

Ingredients

  • Pizetta Dough
  • 2 tablespoons olive oil, plus more for pan and plastic wrap
  • 1 large russet potato, thinly sliced crosswise
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon picked rosemary needles
  • 1/4 cup freshly grated Parmesan cheese

Directions

  1. Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.

  2. Preheat oven to 450 degrees, with a rack in the center. Place potatoes in a medium bowl and drizzle with olive oil; season with salt and pepper. Distribute potato slices evenly over dough; sprinkle with rosemary and cheese.

  3. Transfer pizetta to oven and bake for 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although the pizetta is best eaten the day it is baked, it can be reheated the next day; place in a 200 degree oven for 10 to 15 minutes until heated through.

Reviews Add a comment

  • annemc60
    29 APR, 2008
    This pizetta is delicious! It's easy, too.
    Reply
  • MS12449624
    17 APR, 2008
    The double bladed mandoline is made by Kyocera (Martha mentioned that) and I found it on cooking.com
    Reply
  • MS12449624
    17 APR, 2008
    Made the crust last night, subbed fresh basil for the rosemary, homemade tomato sauce and toppings, and it was a DELICIOUS pizza! Not a morsel leftover!
    Reply
  • annapg
    16 APR, 2008
    Why can't the dough and Pizetta be on the same page??? Looks terrific, can't wait to try it for friends for lunch on the patio with salad and a cool white wine! Cheers.
    Reply
  • hrycykp
    15 APR, 2008
    I have not yet tried this recipe. I was wondering who makes the double-mandolin made by Chef Barricelli and where it can be purchased.
    Reply
  • zamar
    14 APR, 2008
    I will try this recipe, can you tell me where to get the mandoline used by Chef Barricelli on this show ? I must have one like it.
    Reply
  • MS10988074
    12 APR, 2008
    This was so tasty. I was scared it would be too pepper-y, but it was just fine and delicious. I also used 1 tsp of tried rosemary for every tbs of fresh that was called for. I'm sure I will use the dough recipe many times, it's so crispy and wonderful!
    Reply
  • princesscindy
    12 APR, 2008
    I loved this, but next time I will only use half of the fresh pepper, my kids found it too spicy.
    Reply
  • Dedi
    11 APR, 2008
    Hi it's me again, I just realized the heat was from all the fresh pepper, very good. I also hand sliced my potatoes very thin it worked well.
    Reply
  • Dedi
    11 APR, 2008
    I just finished making it, was wonderful, thanks for telling me how to get the crust recipe. I am not a big fan of Rosemary, but it was wonderful, added a different kind of heat to the taste. I would make it again and maybe try different toppings. It gets four stars in my book.
    Reply