Potato Pizza Puglia

5 from 9 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people


For the dough:

  • 160 g Potatoes, mostly floury
  • 60 g Wheat flour, type 505
  • 1 tbsp Vegetable oil, from anchovidosis

For covering:

  • 8 medium sized Tomatoes
  • 2 Pinches Salt
  • 3 medium sized Cloves of garlic, fresh
  • 1 tbsp Herbal mix, Italy
  • 1 tsp Rosemary, rubbed
  • 1 tsp Sage leaves, rubbed
  • 80 g Mozzarella, coarsely grated
  • 12 Olives, black, pitted
  • 0,5 Paprika, red or green
  • 12 Anchovy fillets, in vegetable oil
  • 1 Cherry tomato

To sprinkle:

  • 1 tsp Pepper, black, fresh from the mill
  • 1 tbsp Oregano, rubbed
  • 1 tbsp Olive oil, cold pressed


  • Margarine, for greasing the mold
  • 1 tbsp Olive oil, cold pressed


  • The recipe is designed for a 28 cm springform pan. Grease the form with the margarine. About 3 medium-sized potatoes, wash and cook with the peel until done. Strain, let cool, peel and clean. Press into a bowl with a potato press. Knead into a dough with the flour and oil. Do not use salt! Cover and let the batter mature in the refrigerator until ready to use.
  • Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Mix the salt into the tomato pieces. Let it steep for 10 minutes, then strain and discard the salty amniotic fluid. Finely chop the garlic cloves. Mix with the herb mix, rosemary and sage into the tomatoes. Wash the peppers, cut in half, remove the grains and cut lengthways into 12 thin strips.
  • Pour the dough into the pan and shape it into the pizza base with lightly oiled hands. The potato dough should be applied as thinly as possible (approx. 5 - 6 mm) both on the bottom and on the edge. Baked with 200 degrees top heat until it gets light brown spots. Take out of the oven and let cool down a bit. Brush the bottom very thinly with olive oil. Preheat the oven to 220 degrees bottom heat.
  • Spread the tomato mixture on the base and sprinkle the mozzarella on top. Place the olives on the edge, place the pepper strips in between and the anchovy fillets between the pepper strips. Score the small, washed tomato crosswise at the top and place in the middle.
  • Mix the oregano and pepper and sprinkle over the pizza. Drizzle in the olive oil. And bake the pizza on medium speed until the cheese has melted. Take out of the oven, open the springform pan and slide the pizza onto a wooden board. Slice, serve warm and enjoy.


  • When I opened the anchovidosis, I did not have fillets, as stated on the packaging, but anchovy in front of me, which I distributed in heaps. If you get fillets, the olives should be placed more towards the edge and the fillets should be placed between the paprika strips.


  • The anchovies are quite salty and no additional salt is needed. If you only get them in brine, they must be soaked in water before topping.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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