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


  • 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. 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.


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