Potato pizza is one of Puglia’s best-loved traditional dishes, combining the simplicity of the ingredients with the goodness of the end result. This Apulian recipe transforms simple potatoes into a rich and tasty dish, perfect for any occasion. The preparation, handed down from generation to generation, encapsulates all the authentic flavours of Mediterranean cuisine.

This detailed guide reveals all the secrets to making a perfect Apulian potato pizza, from the right ratio of ingredients to the ideal cooking technique. The end result is reminiscent of an oven-baked potato gateau, but with a distinctive Apulian character. The steps described will allow even the less experienced to make this traditional dish successfully.

Ingredients needed

To prepare an authentic Apulian potato pizza, it is essential to select quality ingredients. Here are all the ingredients needed for a standard baking tin:

Basic ingredients:

  • 1 kg potatoes (preferably yellow and floury)
  • 200 g 00 flour
  • 2 medium eggs
  • 150g grated Parmesan cheese
  • 30g melted butter
  • Salt and pepper to taste
  • Breadcrumbs to taste

For the classic filling you can use

  • 500g auburn tomatoes
  • 400g pitted black olives
  • 2 tablespoons capers
  • 5 tablespoons of extra virgin olive oil
  • 1 tablespoon oregano

You can customise the filling to your taste, adding ingredients such as mozzarella, cooked ham, mortadella or scamorza cheese. For a lighter version, baking powder can be incorporated into the dough. It is important to use good quality potatoes that are not too watery to ensure the right consistency of the dough.

Dough preparation

The preparation of the dough for the Apulian potato pizza starts with cooking the potatoes. The potatoes are boiled in salted water for about 20-30 minutes, until soft. Once cooked, they are peeled and mashed in a potato mas her while still hot, resulting in a smooth mash that is left to cool.

In a large bowl, dissolve the brewer’s yeast in lukewarm water (max. 37°C) with a pinch of sugar, leaving it to stand for 5-10 minutes until activated. Next, you incorporate the ingredients in this order:

  1. Add the sifted flour to the activated yeast
  2. Incorporate the cooled mashed potatoes
  3. Pour in the extra virgin olive oil
  4. Add the salt

The dough should be kneaded vigorously for about 10 minutes until it has a smooth and elastic consistency. You can use a kneading machine or proceed by hand on a floured pastry board. Once ready, place the dough in an oiled bowl, cover with cling film and leave to rise for about 4 hours in a warm place, preferably in the oven with the light switched off, until doubled in volume.

Assembly and baking

Once the dough is ready, the crucial stage of assembling and baking the Apulian potato pizza begins. To obtain a perfect result, these steps must be followed carefully:

  1. Prepare the baking tin by lining it with baking paper and a drizzle of extra virgin olive oil
  2. Spread the potato mixture in the baking tin, creating an even thickness of about 5 mm
  3. Level the surface with the back of a wet spoon
  4. Sprinkle with breadcrumbs and a drizzle of oil

Cooking takes place in two separate stages. First, bake in a preheated oven at 200°C for about 20 minutes, until the base is golden brown. Next, add the chosen topping – which can be seasoned tomato puree, diced mozzarella, or other ingredients as desired – and continue cooking for another 10 minutes.

For perfect success, it is important that the surface is well browned and that the mozzarella is completely melted. Once baked, let the potato pizza rest for a few minutes before serving, covering it with a clean tea towel to maintain the softness of the dough.

The pizza can be enjoyed either hot or warm, but it is preferable to eat it the same day to better appreciate its crispy exterior and soft interior.

Tips and variations

The versatility of the Apulian potato pizza can be seen in the many variations that can be prepared. Those who prefer a vegetarian version can enrich it with cheese such as mozzarella, stracchino, gorgonzola or taleggio. For those who require gluten-free alternatives, traditional flour can be replaced with rice flour or specific gluten-free mixtures.

Here are some popular variations of the filling:

  • Version with cold cuts (cooked ham, bacon, mortadella)
  • Cheese option (provola, scamorza, mozzarella)
  • Seafood option (sardines, tuna, anchovies)
  • Version with seasonal vegetables

With regard to storage, the potato pizza retains its fragrance for 2-3 days if stored correctly. During cooler periods, it can be kept at room temperature, wrapped in a clean tea towel or bread paper. During the warmer months, it is best stored in the refrigerator in an airtight container.

To reheat it and regain its original consistency, we recommend using a conventional oven at 180°C for a few minutes. Alternatively, a frying pan with a lid is an effective way of achieving a crispy surface again. You can also freeze the already cooked portions, to be reheated when needed.

Conclusion

The Apulian potato pizza is a perfect example of the richness of Italian gastronomy, where simple ingredients are transformed into memorable dishes thanks to time-honoured techniques. This recipe demonstrates how traditional Apulian cuisine knows how to combine practicality and taste, offering endless possibilities for customisation through different fillings and variants, while keeping its authenticity intact.

The preparation of this dish requires attention to detail and patience, but it amply repays effort with surprising results even for those trying it for the first time. The tricks described, from the choice of ingredients to the cooking methods, make it possible to make a potato pizza that encompasses all the flavours of Apulian tradition, giving satisfaction both to those who prepare it and to those who have the pleasure of tasting it.

Read more Articles