No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Potato-Rosemary Pizetta

This delicious pizetta recipe is courtesy of chef John Barricelli.

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

advertisement

advertisement

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. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, April Spring 2008

advertisement

advertisement

Reviews (23)

  • 29 Apr, 2008

    This pizetta is delicious! It's easy, too.

  • 17 Apr, 2008

    The double bladed mandoline is made by Kyocera (Martha mentioned that) and I found it on cooking.com

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

  • 12 Apr, 2008

    I loved this, but next time I will only use half of the fresh pepper, my kids found it too spicy.

  • 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.

  • 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.

  • 11 Apr, 2008

    Thanks. Just found the recipe for the dough. Wonder why it can't be all ONE recipe.

  • 11 Apr, 2008

    The ingredients are incomplete. Help. I wanna make this.

  • 11 Apr, 2008

    Dede, just click on the words pizza dough that sit just above the receipe, and you will be able to access.

  • 11 Apr, 2008

    I can't find the recipe for the crust, it is not with the recipe.

  • 11 Apr, 2008

    Does anyone remember exactly how they made the dough with the yeast and everything?? How long do you keep it in a bowl?

  • 11 Apr, 2008

    It was a hand-held mandolin. I didn't catch the brand.

  • 11 Apr, 2008

    The utensil used for the potatoes is a double sided mandolin, with a ceramic blade.

  • 11 Apr, 2008

    The utensil is called a mandolin. You can find them at any store with the kitchen gadgets. They have ones with adjustable thicknesses, julienne blades, even waffle blades.

  • 11 Apr, 2008

    "Double Sided Madelin" from Kissera (sp?). It has a Ceramic blade.

  • 11 Apr, 2008

    quiltlady,
    The recipe says 1 3/4 cups flour plus more for dusting.

  • 11 Apr, 2008

    Does anyone know the name of the utensil they used to cut the potatoes?

  • 11 Apr, 2008

    The recipe tells you how much water to use for the dough.

  • 11 Apr, 2008

    I wanted to try this recipe but it doesn't tell how much flour to put use. I watched the program and I didn't hear how much flour he used.Please let me know. Thank-you, quiltlady60