Potato, Ricotta and Rosemary White Pizza
Potatoes are the star of this crisp yet creamy Potato, Ricotta and Rosemary White Pizza. Get the recipe below.
The first thing you’ll probably notice about this pizza are the creamy blobs of ricotta, dolloped on top of thin slices of potato on a creamy white sauce sprinkled with fresh rosemary. It’s a light and bright summery dish. Looks delicious right?
But then the realisation hits. This pizza doesn’t have any tomatoes! No tomato sauce, no slithers of sun-dried tomatoes, and no halved cherry tomatoes perched on top. There’s not a single tomato in sight. That’s because this is a white pizza.
I used to scoff at the idea of pizza without tomato. And it’s only very recently that I decided to give one a try when at a pizzeria. From the first bite I was hooked. Sure, I still love tomato pizzas but there’s definitely a time and a place for something so creamy and light. What’s not to love?
Whether a white pizza is delicious or a disaster really does depend on the sauce. I’ve had some terrible tomato sauces – some that are too sweet, too garlicky and even too bitter. When you’re making white pizza the sauce matters even more. It needs to be rich and silky, garlicky, herby and with a hint of lemon. Its a subtle base which means that any ingredients you add are able to shine.
For this white pizza, creme fraiche, parmesan, lemon, pepper and oregano are whipped together to create a sauce that’s not dissimilar to a soft, light cream cheese. It spreads beautifully over a crisp sourdough base and bubbles up beneath the layers of thinly sliced potato, sticky and sweet onions, dollops of ricotta and a sprinkling of rosemary.
This recipe uses a sourdough base so takes a couple of days to get from fridge to plate. You can of course swap the dough for a basic white pizza dough, or even a store bought base if you’d prefer. Enjoy!
Potato, Ricotta and Rosemary White Pizza
You won't miss the tomato sauce on this light, bright and creamy Potato, Ricotta and Rosemary White Pizza.
For the sourdough pizza base (day 1)
- 25 millilitres water cold
- 15 grams sourdough starter
- 25 grams strong bread flour
For the sourdough pizza base (day 2)
- 135 grams white bread flour
- 1 pinch sea salt
- 80 millilitres water cold
For the sauce
- 6 tbsp creme fraiche
- 1 tsp garlic minced
- 100 grams parmesan grated
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
For the toppings
- 3 new potatoes thinly sliced
- 1 small white onion thinly sliced
- olive oil
- 1 pinch salt
- 4 tbsp ricotta
- 2 sprigs rosemary
- 50 grams parmesan grated
To make the sourdough base (day 1)
Feed your starter a good 8 hours before you make the dough so that it is lively.
Next measure the water and starter into a bowl and mix together.
Add in the flour and stir until combined.
Cover and leave at room temperature for 8 hours then place in the fridge for 12-24 hours.
To make the sourdough base (day 2)
Take the starter mix from yesterday out of the fridge.
Place the flour and salt into a large bowl and mix well.
Make a well in the centre and pour in the water and the starter mixture.
Carefully bring the mixture together to make a dough.
Take the dough out of the bowl and place into onto a work surface (no need for any flour), with the heel of your hand stretch the dough for 8-10 minutes until elastic.
Place onto a floured surface and leave to rest for an hour or until it has doubled in size.
To make the sauce
Whisk together the creme fraiche, parmesan, lemon, garlic, pepper and oregano.
To make the toppings
Place the sliced onion into a hot pan with a drizzle of olive oil and a large pinch of salt.
Cook on low for 20-25 minutes or until the onions have become translucent, sticky and a little brown.
To assemble the pizza
Pre-heat your oven as high as it goes (roughly 300C).
Roll out the pizza as thin as it will go, using oil on your work surface and rolling pin to stop it sticking.
Place the rolled out dough onto a pizza stone or baking sheet which has been dusted with polenta.
Spread the creme fraiche sauce over the base leaving about a centimetre of crust around the edge.
Carefully place over the thinly sliced potatoes, caramelised onions and the ricotta.
Place into the centre of your oven and cook for 8 minutes or until the potato has cooked, the creamy sauce is bubbling and the base is crisp.
Finish with fresh rosemary, a little more black pepper and an extra helping of parmesan.