Greg DuPree
Hands-On Time
25 Mins
Total Time
1 Hour 30 Mins
2 pizzas (serves 4)

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.

How to Make It

Step 1

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.)

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Repeat with remaining dough and toppings.

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