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This cast iron potato and rosemary pizza has the ideal flavor combination, and the dough turns wonderfully airy and fluffy while still developing that perfectly crisp bottom that only a hot skillet can create. The contrast of tender potatoes, fragrant rosemary, and golden, bubbly cheese makes each bite feel both rustic and elevated. It is the kind of pizza that feels impressive without asking much of you, which is exactly why it has become such a favorite in our kitchen.
You can enjoy it as an appetizer for a warm and comforting bread course or make it the centerpiece of your entire pizza night. It works beautifully in either direction because it tastes special enough to stand on its own but simple enough to pair with anything else you are serving.
These toppings are Dakota’s and my absolute favorite for homemade pizza, and even though we have not been consistent with our Sunday night pizza night tradition, this week’s version reminded us why we love it so much. There was something especially satisfying about making it on a chilly Sunday evening while the football game played in the background and we both tried our best to hold off the Sunday scaries. It felt cozy, grounding, and exactly right for ending the weekend on a comforting note.
Cast Iron Potato & Rosemary Pizza Recipe
Equipment
- 1 cast iron pan
- 1 Large bowl
- 1 wooden spoon
- plastic wrap
Ingredients
- 3 3/4 cups all purpose flour
- 5 tbsp extra virgin olive oil
- 3 tsp dry active yeast
- 2 cups warm water
- 2.5 tsp salt
- 1 tbsp honey
- 2 tsp fresh rosemary
- 5 small Yukon gold potatoes
- 6 oz fresh mozzarella cheese or cheese quantity preference
Instructions
- Activate the YeastIn a large bowl, combine 1/3 cup warm water, 1 tablespoon honey, and the yeast. Let it rest for 5–10 minutes.You’re looking for a foamy, bubbly top — like the head on a beer. If nothing happens, the yeast is inactive and you’ll need to start again.
- Mix the DoughAdd 1–2 tablespoons of olive oil and the remaining water to the bowl. Stir in 1½ teaspoons of salt.Gradually add the flour, mixing until you have a shaggy, sticky dough. Turn it out onto the counter and give it a brief knead using the slap-and-fold technique — just a minute or two. Don’t overwork it; most of the gluten will develop during the long proof.
- First Rise – Cold FermentPlace the dough back in the bowl with a light drizzle of olive oil to prevent sticking. Cover tightly with plastic wrap and refrigerate for 3 days.(Optional: Once a day, you can give the dough a quick stretch and fold before returning it to the fridge, though this isn’t necessary.)
- Prepare for ShapingAfter 3 days, remove the dough from the fridge. Divide it into two equal portions and set them on a well-oiled cast iron pans (there is enough dough for 2 pizzas). Let the dough rest for a few minutes to warm slightly.Gently stretch each piece with your fingertips. Don’t force it to the edges — let it relax and stretch naturally.
- Final ProofLet the stretched dough rest in a warm place for 2 hours. It should puff up and expand to fill the tray. You can gently nudge it toward the edges as needed, but avoid pressing too hard so you don’t deflate the rise.
- Add ToppingsThere should already be a light coating of olive oil on the dough; if not, brush on about ½ tablespoon. Since this is a sauceless pizza, that oil is your base.Top with mozzarella, letting it reach the edges (crispy cheese is the best). Thinly slice the potatoes and arrange them on top, then finish with rosemary and a final sprinkle of salt.
- BakePreheat the oven to 500°F. Bake for about 20 minutes, or until the edges are deep golden and crisp.
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