This crispy potato pizza is quickly becoming a new favorite. Baked in a cast iron skillet, it’s layered with melty gruyère, thinly sliced potatoes and finished with a bright lemony arugula salad and plenty of shaved Parmesan.
New favorite pizza alert!
This cast iron skillet pizza is topped with paper-thin potatoes, fresh chives, plenty of grated gruyère and a simple arugula salad tossed with lemon and shaved Parmesan.
It might sound unusual — potatoes on pizza — but it works beautifully. The combination of crisp edges, tender potato, nutty gruyère and peppery arugula is unexpectedly perfect.
While this isn’t an everyday weeknight pizza for most families, it’s special enough for a weekend dinner or when you want something a little elevated. The textures and flavors come together in a way that’s both comforting and elegant.
This is how I make it
Any pizza dough will work, though I especially like sourdough or my classic pizza dough for this. A cast iron skillet gives the crust a quick crisp and a slightly charred, wood-fired quality.
Start by thinly slicing the potatoes — a mandolin makes this easy and ensures the slices are almost paper-thin, which is key for crisping. After slicing, soak the potatoes in ice water for 20–30 minutes to remove excess starch; this helps them get crisp in the oven.
When ready, pat the potato slices dry, toss with a drizzle of olive oil, a generous pinch of kosher salt and pepper, and stir in chopped chives. Seasoning the potatoes well at this stage builds flavor between the layers.
To assemble: sprinkle some grated gruyère over the dough, arrange a single even layer of the potato slices, then finish with the remaining gruyère. Heat a 10- or 12-inch cast iron skillet for several minutes over medium before adding dough and a tablespoon of olive oil to coat the pan. After the dough starts to bubble on the stovetop, transfer the skillet to the oven and broil a few minutes until the cheese is golden and bubbly — watch it closely, as broilers vary and it can brown quickly.
When the pizza comes out of the oven, let it rest for a few minutes. Toss baby arugula with fresh lemon juice, a touch of olive oil, salt, pepper and the shaved Parmesan. Pile the salad on top of the pizza, slice and serve.
Crispy Potato Pizza with Gruyère & Arugula
Crispy Potato & Gruyère Pizza with Arugula
Ingredients
Dough
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- Flour and/or coarse cornmeal for dusting
Pizza
- 8 petite gold potatoes
- 2 tablespoons olive oil (plus 1–2 tsp for salad)
- Kosher salt and pepper
- 2–3 tablespoons chopped chives
- 1 ½ cups freshly grated gruyère cheese
- 6 cups baby arugula
- Juice of ½ lemon
- ¼ cup shaved Parmesan
Instructions
- In a large bowl combine warm water, yeast, honey and olive oil. Let sit until foamy, about 10 minutes. Add flour and salt, stir to form a sticky dough. Work in the remaining ½ cup flour on a floured surface and knead a few minutes. Place dough in an oiled bowl, cover and let rise in a warm place for 1–1½ hours.
- While the dough rises, prepare toppings. Thinly slice potatoes on a mandolin and place in cold water for 20–30 minutes to remove starch.
- Drain and pat potato slices dry. Toss with 1–2 tablespoons olive oil, a big pinch of salt and pepper and the chives.
- Preheat a 10–12 inch cast iron skillet over medium heat for several minutes. Preheat the oven broiler on high with the rack in the center position.
- Punch down the dough, divide in half and use one half for this pizza (save the other half for later). Stretch or roll the dough into a circle to fit the skillet.
- Add 1 tablespoon olive oil to the preheated skillet to coat the bottom. Place the dough in the pan and cook 1–2 minutes until bubbling.
- Sprinkle a layer of grated gruyère on the dough, arrange a single even layer of potato slices, and top with the remaining gruyère.
- Place the skillet in the oven under the broiler and broil for 3–8 minutes, watching closely, until the cheese is golden and bubbly.
- Remove the pizza and let rest 5 minutes. Toss arugula with lemon juice, 1–2 teaspoons olive oil, salt, pepper and shaved Parmesan.
- Carefully remove the pizza from the skillet, top with the arugula salad, slice and serve.
Did you make this recipe?
Share your photo on social and tag the creator or save the recipe to try again. Enjoy!
Favorite way to eat greens!