I’m genuinely excited to share this recipe with you today! Talk about gourmet pizza! One bite of this delicious Michelin star pizza and you will be hooked for life.
You are going to fall in love with this mind-blowing pizza.
I made this pizza over that weekend and the flavors are something you would find at a gourmet wood-fired pizza place.
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Why you will love this rapini & rosemary potato pizza
Every single ingredient in this pizza dish bakes to perfection. The buttermilk crust has a very high rise and comes out crispy.
The sauce is an infused olive oil with roasted garlic and rosemary. The nutty gruyere cheese brings a depth of flavor to an already delicious pizza.
You are going to love everything about this pizza!
Tips
You cannot get a pizza this delicious without putting in the proper work to get it that way. This rapini potato pizza is a lot of work, but it also is highly satisfactory. It tastes like something at a Michelin star restaurant. Just know that you will be glad you put all of the effort into this pizza!
Ingredients
Before we go into all of the ingredients for this pizza, I want to say something about this recipe for buttermilk pizza crust. My crust has been perfected over the last few years.
This is my go-to crust. It rises a lot in the oven. It is not a deep-dish crust, nor is it a thin crust. It is what I consider a hand-tossed crust with a delicious crunch.
The buttermilk gives it an extra flake and I would consider this a fail-proof crust.
Let’s talk about rapini for a moment. Rapini is also known as broccoli rabe. Some people get broccoli rabe confused with broccolini or baby broccoli. Don’t make that mistake! They are not the same.
Broccoli rabe, or rapini, is a tender leafy green that is more related to a turnip plant than anything. It is a very versatile green and can be used in many different recipes. It is a great substitute for cooked spinach or arugula and has earthy and peppery undertones to it.
Rapini can be sauteed or oven roasted and used in salads, rice, Italian dishes, soups etc. For this recipe we will be quickly blanching it and roasting it on top of our pizza. The only thing I have against rapini is that it can be difficult to find at certain times of the year.
Broccoli rabe is easy to find at the farmers market during the summer, but any other time of the year it can be sparse. If you are unable to find it, you can substitute fresh spinach and arugula.
My husband considers me a pizza snob and I am quite particular about my pizza sauce. He’s not wrong! I have a very hard time with cheap chain store pizza. There is something about the red sauce that bothers me.
We are not going to be putting on any sort of red sauce in our gourmet rapini pizza. We are going to be making a roasted garlic infused olive oil sauce with rosemary for our pizza sauce. This stuff, ya’ll… it’s going to blow your mind.
These are the ingredients for rapini and rosemary potato pizza with buttermilk crust:
- All-purpose flour
- Salt
- Sugar
- Yeast
- Water
- Buttermilk
- Fingerling or petite potatoes
- Fresh garlic
- Extra virgin olive oil
- Salt
- Pepper
- Rosemary
- Baby bella mushrooms
- Red onions
- Rapini (broccoli rabe)
- Thick cut bacon
- Crushed red pepper
- Gruyere cheese
How to make rapini & rosemary potato pizza
We are going to start with the buttermilk pizza crust.
In the mixing bowl of a stand mixer with the dough hook attachment, put ¼ cup of warm water, 1 tablespoon sugar and the packet of yeast. Let it sit for about 5 minutes until the yeast blooms and becomes fragrant.
Add the buttermilk, flour, 1 ½ teaspoons salt and 2 tablespoons of olive oil into the bowl and knead the mixture on low for about 4-5 minutes.
The dough should be very elastic and should not be sticking to the sides of the mixing bowl. If it is sticking to the sides, add a few more tablespoons of flour and knead for another minute.
Pour another splash of olive oil into the mixing bowl and pick the dough up, rolling it around in the olive oil and coating the outside of the dough ball with it. Cover the bowl with plastic wrap and put it in a warmish place to proof for 1 ½ hours. It will double in size.
While the pizza crust is rising, we will work on our vegetables and infused olive oil sauce. Clean about 3 baby bella mushrooms and thinly slice them. Thinly slice the red onions and set aside.
Preheat the oven to 425°F. Take your potatoes of choice (I used tri-colored baby new potatoes) and thinly slice them with the skin on. You won’t need too many, I just used 4-5 baby potatoes.
Toss them in a small amount of olive oil and sprinkle a little salt and pepper on them. Place them on a baking sheet lined with parchment paper and put them in the oven for 20 minutes. Take them out of the oven and set them aside.
Take an entire head of garlic and chop off the top so that the flesh of the garlic cloves is exposed. Drizzle the top of the head of garlic with olive oil and wrap it in foil. Put it in the oven with the potatoes and let it roast for about 30 minutes.
The garlic cloves should turn browner and become more soft.
Remove the garlic from the oven when it is roasted through and pop each clove of garlic out of the skin. With a fork, mash the garlic cloves together. This should be really easy since they are soft and roasted.
In a small mixing bowl add 3 tablespoons of extra virgin olive oil. Add the mashed roasted garlic to the olive oil along with a pinch of salt, the rosemary and crushed red pepper. Mix it together and let all those flavors infuse. My mouth is currently watering just writing about this.
Take 3 slices of bacon and cook them, but not all the way. They will crisp up the rest of the way when they bake on top of the pizza. Cut the bacon into 1 inch pieces.
Take 1 cup of chopped broccoli rabe (rapini). Bring a pot of salted water to a boil. Put the broccoli rabe in the boiling pot of water for 20-30 seconds then remove it and put it in a bowl of ice water to immediately cool it down. Pat it dry and set it aside.
Preheat the oven to 450° with either a pizza stone or a large baking sheet in the oven.
On a very well-floured surface, dump the pizza dough and roll it out to be about 16”. Put the crust either on a pizza peel covered with cornmeal, or onto another baking sheet generously covered with cornmeal. The cornmeal will help you slide the pizza onto the heated pizza stone easily.
Now it’s time to assemble everything on the pizza!
Begin by spreading the infused olive oil onto the pizza dough leaving about 1 inch around the edges.
Evenly spread the shredded gruyere cheese over the olive oil.
Layer the potatoes, mushrooms, red onions, bacon pieces and blanched broccoli rabe on top of the cheese.
Once the oven has been heated with the stone/baking sheet in it for at least 20 minutes (the longer you heat it the better), carefully slide the pizza onto the heated stone in the oven.
Bake the pizza for 10-15 minutes until the crust is golden brown around the edges. Carefully remove it from the oven and slice and serve. Enjoy!
Variations
If you want to keep this pizza vegetarian friendly, leave off the bacon.
This can be customized with any veggies you like to eat on your pizza.
Serving suggestions:
For a complete list of what to serve with pizza, check my article here with over 40+ sides!
📖 Recipe
Potato Pizza with Buttermilk Crust
Equipment
- Pizza stone or baking sheet
- Electric stand mixer with dough hook
Ingredients
For the buttermilk pizza dough
- ¼ cup warm water
- ½ cup buttermilk
- 1 packet active dry yeast 2 ¼ teaspoons
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 2 cups all-purpose flour
- 1 ½ teaspoons salt
For the pizza toppings
- 5-6 small creamer potatoes or fingerling potatoes I used tri-colored new potatoes
- 1 head fresh garlic
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 3 baby bella mushrooms
- 3 tablespoons sliced red onion
- 6 oz. gruyere cheese shredded
- ¾ cup rapini broccoli rabe
- ½ teaspoons dried rosemary
- ½ teaspoons crushed red pepper
- 3 slices thick cut bacon
Instructions
- In the mixing bowl of a stand mixer with the dough hook attachment, add ¼ cup warm water, 1 tablespoon sugar and the packet of active dry yeast. Let it sit for 5 minutes until the yeast blooms and becomes fragrant.
- Add the buttermilk, salt, olive oil and flour and turn the mixer to low-medium speed.
- Let the dough knead for about 4-5 minutes. The pizza dough should be elastic and not sticking to the sides of the mixing bowl. If it is sticking to the bowl, measure out 2-3 more tablespoons of flour and knead for one more minute.
- Transfer the pizza dough to a large bowl that has 1 tablespoon of olive oil in it. Roll the dough in the olive oil until the dough is coated with it. Cover the bowl with plastic and let the pizza dough proof for 1 ½ hours. It should double in size.
- Preheat the oven to 425°F.
- Slice the potatoes into thin circles with the skin on. Toss them in a small amount of olive oil and salt and pepper to taste. Put the potatoes in a single layer on a baking sheet lined with parchment paper.
- Cut the top off of the whole head of garlic so that all of the garlic cloves are exposed. Drizzle a small amount of olive oil over the cloves of garlic and wrap the garlic in foil.
- Put the potatoes and the garlic into the oven. Bake the potatoes for 20 minutes and the garlic for 30 minutes.
- When the garlic is done, it should be very soft and slightly more brown. Remove it from the oven and pop each clove out of the skin. With a fork, mash the garlic. If it is roasted correctly, it should mash easily.
- Measure out 3 tablespoons of olive oil into a small mixing bowl. Add the roasted garlic, ½ teaspoon dried rosemary, ½ teaspoon crushed red pepper and ¼ teaspoon salt. Mix it well and let it sit to let the flavors infuse into the oil.
- Thinly slice the onions. Clean and slice the mushrooms. Cook the bacon until it is floppy and slightly undercooked (I threw it in the microwave. Don’t tell anyone). Rip it into 1-inch pieces. It will crisp up the rest of the way when it bakes with the pizza.
- Bring a pot of salted water to a boil.
- Chop and measure out the rapini and put it in the boiling pot for 20-30 seconds.
- Remove it from the pot and immediately put it in the bowl of ice water. Pat dry with a paper towel.
- After the dough has proofed, dump it out onto a well-floured surface.
- Preheat the oven with the pizza stone or baking sheet inside of it to 450°F.
- With a rolling pin, roll the dough into about a 16-inch circle.
- Prepare another large baking sheet or pizza peel by generously coating it with cornmeal so that it transfers easily onto the pizza stone in the oven.
- Place the rolled-out dough onto the prepared pizza peel and reshape it to be a 16” circle.
- Take the infused olive oil and spread it all over the pizza leaving one inch around the edges without any oil.
- Evenly spread the shredded gruyere cheese over the infused oil.
- Add the prepared potatoes, blanched rapini, sliced onions, sliced mushrooms and the bacon.
- After the oven has been heated with the stone in it for about 20-30 minutes, carefully transfer the pizza from the pizza peel to the hot cooking stone.
- Bake it in the oven for 10-15 minutes until the crust is golden brown around all the edges.
- Remove it from the oven and cut it up and serve. Enjoy!
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