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Roman-style pizza comes from—you guessed it—Rome. But of course, there, it’s not called “Roman” pizza but rather pizza tonde, which is crisp with a thin crust. The base is sturdy enough to hold up to a variety of toppings, in the case of this recipe, a combination of thin-sliced waxy Yukon gold potatoes with fragrant rosemary and dollops of soft ricotta. Do it like the Romans do and cut the pizza into slices with your kitchen shears.


Credit: Greg DuPree

Recipe Summary

25 mins
1 hr 30 mins
2 pizzas (serves 4)


Ingredient Checklist


Instructions Checklist
  • Place dough balls on a baking sheet; cover with plastic wrap. Let rest at room temperature for at least 45 minutes and up to 2 hours. (This will make it easier to stretch.)

  • Preheat oven to 500°F with rack in lowest position. Lightly flour a work surface. Place 1 dough ball on surface (leave second ball covered); turn to coat in flour. Press firmly with fingertips to flatten. Roll to a 14-by-11-inch oval with a rolling pin. Transfer to a baking sheet.

  • Top dough with half the pecorino Romano, leaving a ½-inch border around edge. Arrange half the potatoes, slightly overlapping, on top of cheese. Top with 1 tablespoon rosemary and ¼ teaspoon salt. Drizzle with 1 tablespoon oil.

  • Bake until edge and bottom of crust are golden brown (use a spatula to peek underneath), 10 to 12 minutes. Remove from oven. Dollop with 1 cup ricotta; drizzle with oil and top with several grinds of pepper.

  • Repeat with remaining dough and toppings.