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Purple Potato Grandma Pizza

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Potato Type: Purple
Prep Method: Baked


Main Dish

Prep Time

120 Mins

Cook Time

15 Mins


Serves 6


  • 16-18 oz / 453-510 g Dough Ball
  • 9 slices whole milk mozzarella (approx. 1oz / 28g each)
  • 22-24 thinly sliced purple potatoes
  • 3 oz / 85 g fresh pesto in a squirt bottle
  • 3 oz / 85 g sliced partially cooked smoked pancetta or bacon
  • 2 oz / 57 g feta
  • 1/8 oz / 3.5 g chopped rosemary
  • Garlic olive oil drizzle
  • Grated Romano
  • Extra virgin olive oil
  • 12x12 inch pan


  1. Allow your thinly sliced potatoes to soak in a bowl of cold water for 2 hours.
  2. Preheat your oven to 500-550 °F.
  3. Lightly coat your pan in olive oil. Push your dough out to the corners of your pan. Carefully dimple your dough using your fingertips. Allow your dough to rise for approximately one hour. Dimple your dough again, degassing it, and place your pan into your oven.
  4. Par bake your pizza until it’s slightly golden brown, approximately 5-7 minutes. Take your pizza out of the oven and carefully add 1 oz of extra virgin olive oil to the bottom of your pizza.
  5. Top your pizza with sliced mozzarella leaving a 1/4 inch border.
  6. Place the sliced potatoes evenly on your pizza then add your bacon and place back into the oven.
  7. Cook until golden brown, total bake time ranges between 10-18 minutes.
  8. Take your pizza out and cut it into nine squares.
  9. Add your pesto, feta, rosemary, Romano, and garlic oil drizzle. Serve and enjoy!


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Tony Gemignani

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