Potato Rosemary Pizetta

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Read the full recipe after the video.

Recipe Summary

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

3158_041108_pizzetta.jpg

Ingredients

Ingredient Checklist

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

Gallery

Read the full recipe after the video.

Recipe Summary

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

3158_041108_pizzetta.jpg

Gallery

Read the full recipe after the video.

Recipe Summary

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

Recipe Summary

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

Makes one 17-by-12-inch tart

3158_041108_pizzetta.jpg

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

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.

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.

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)

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Reviews (23)

Add Rating & Review

Martha Stewart Member

Rating: Unrated

04/29/2008

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

Martha Stewart Member

Rating: Unrated

04/17/2008

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

Martha Stewart Member

Rating: Unrated

04/17/2008

                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!

Martha Stewart Member

Rating: Unrated

04/16/2008

                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.

Martha Stewart Member

Rating: Unrated

04/15/2008

                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.

Martha Stewart Member

Rating: Unrated

04/14/2008

                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.

Martha Stewart Member

Rating: Unrated

04/12/2008

                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!

Martha Stewart Member

Rating: Unrated

04/12/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

                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.

Martha Stewart Member

Rating: Unrated

04/11/2008

                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.

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

                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.

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

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

Martha Stewart Member

Rating: Unrated

04/11/2008

                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

Martha Stewart Member

Rating: Unrated

04/29/2008

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

Rating: Unrated

04/17/2008

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


                    
                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!

Rating: Unrated

04/16/2008

                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.

Rating: Unrated

04/15/2008

                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.

Rating: Unrated

04/14/2008

                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.

Rating: Unrated

04/12/2008

                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!  


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

Rating: Unrated

04/11/2008

                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.  


                    
                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.  


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


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


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


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


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


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


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


                    
                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.  


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


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


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


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


                    
                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

All Reviews for Potato-Rosemary Pizetta

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Potato-Rosemary Pizetta

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

#

#

Gallery

Recipe Summary

Ingredients