If you want to experience a pizza that’s tasty and different than usual, the Roman potato pizza is for you.

If you want to experience a pizza that’s tasty and different than usual, then the Roman potato pizza is for you.

Appetizing and fragrant, the Roman potato pizza is topped with mozzarella and gruyère cheese, layers of boiled potatoes, guanciale and rosemary.

This simple recipe makes for a truly authentic Italian meal packed full of flavour, not least because of the guanciale. Made from pork jowl, where fat is the best, guanciale is a traditional Italian charcuterie. Its taste is stronger than other pork products, such as pancetta, and its texture is more delicate.

This simple and delicious pizza is perfect for lunch and dinner, or, cut into small slices, as an  aperitif.



   2 per           30 min


  • pizza dough for 2 pizzas
  • 3 large potatoes
  • 150g grated mozzarella cheese
  • 50 g grated gruyère cheese (or any cheese with a more mature taste)
  • 2 tbsp rosemary
  • 100g chopped guanciale
  • extra virgin olive oil
  • sea salt and black pepper


Preheat your oven to 220°C.

Peel and boil the potatoes. Put the dough on floured or oiled baking trays and stretch it across creating a rather thin base.

Cut the guanciale in strips.

Sprinkle the mozzarella cheese over the dough.

Drain the potatoes and slice finely. Arrange the slices evenly on the dough mixed with the guanciale. Top with the gruyère cheese and rosemary, drizzle some olive oil and season with salt and pepper.

Roast in the oven for approximately 15 – 20 minutes until the dough is starting to brown, as well as the potatoes – then your pizza will be ready to come out.

If you want to make your own dough here are the instructions to make a simple pizza dough:

  • 250 grams all-purpose or bread flour
  • 1 1/4 teaspoons instant or active dry yeast
  • 1/4 teaspoon fine sea or table salt
  • 1/4 teaspoon granulated sugar
  • 2/3 cups room temperature water

In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.