No Thanks

Keep In Touch With

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


  • 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


  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.

The Martha Stewart Show, April Spring 2008

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

  • 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

    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