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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
Potato-Rosemary Pizetta

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 (23)

  • annemc60 29 Apr, 2008

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

  • LuvMaerz 17 Apr, 2008

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

  • LuvMaerz 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!

  • 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.

  • 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.

  • 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.

  • Marthaisgenius 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!

  • 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.

  • 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.

  • 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.

  • Zookeeper 11 Apr, 2008

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

  • Zookeeper 11 Apr, 2008

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

  • frankiesgirl 11 Apr, 2008

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

  • Dedi 11 Apr, 2008

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

  • sspate2 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?

  • mslange 11 Apr, 2008

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

  • art_girl 11 Apr, 2008

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

  • lancieboi 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.

  • Simooligan 11 Apr, 2008

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

  • lmtoot 11 Apr, 2008

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

  • lmgilb 11 Apr, 2008

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

  • Inig 11 Apr, 2008

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

  • quiltlady60 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

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