× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Cranberry, Apple, & Potato Pizza

Share this

Print Recipe
Potato Type: Reds
Prep Method: Baked


Main Dish

Prep Time

180 Mins

Cook Time

18 Mins


Serves 4


  • 28-36 oz dough ball depending on the thickness you prefer
  • 12 slices whole milk mozzarella
  • 1/2 cup fresh cranberries
  • 3 fresh thinly sliced apples (preferably lady apples)
  • 4-5 oz fresh Italian sausage (pinched flat dime size)
  • 5-6 oz Piped Ricotta or mascarpone or goat cheese
  • 6 -8 oz Diced red potatoes sautéed in olive oil (salt and pepper and slightly cool)
  • Fresh cracked pepper
  • Sea salt
  • 1/4 cup brown sugar
  • 1/4 cup sweet Marsala
  • 2 tablespoons water
  • 1/4 cup olive oil


  1. Let your dough ball sit at room temperature for 1 hour before use.
  2. Pour a portion of your oil into a well-seasoned 12 by 18-inch steel pan. Place your dough into the center of the pan and pour the rest of the oil over the top of your pizza.
  3. Using the flat part of your fingers of both hands press down the dough. Stretch your dough to the corners as far as you can and let your dough sit covered with plastic wrap at room temperature for 45 minutes.
  4. Once your dough has sat and relaxed, continue the process and lightly press your dough to the corners of your pan. Try not to degrade this second push completely. Be light with your hands on your dough.
  5. Let your dough sit for approximately 1 1/2 hours covered with plastic wrap. Carefully take your plastic wrap off and par-bake your pizza for 6 – 8 minutes at 525F degrees.
  6. Over medium heat, sauté your fresh cranberries in water, Marsala, and brown sugar until it forms a semi-soft compote. Set aside.
  7. Over medium heat, sauté your diced potatoes in a light amount of olive oil. Sauté until crispy and season with salt and pepper. Set aside
  8. Place your slices of mozzarella leaving a 1/4-inch border. Add the apples diagonally, then the fresh pinched sausage next to the apples diagonally. Bake for 8-10 minutes or until a dark golden brown. Make sure your sausage has completely cooked.
  9. Take your pizza out of the oven and top diagonally with cranberry compote, potatoes, and dollops of ricotta or mascarpone or goat cheese.
  10. Season with salt and freshly cracked pepper.
  11. Serve and enjoy!


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Tony Gemignani

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up