Crispy Vegan Pan Pizza with Potato, Onion, and Rosemary
Long, no-knead fermentation and high heat deliver bakery-style crispness and bold flavor.
There’s something deeply comforting about pizza straight from a hot pan, its crust shatteringly crisp, edges caramelized. When you top it with paper-thin slices of potato, sweet onion, and rosemary, it becomes a rustic celebration of both Italian tradition and home kitchen ingenuity. This easy vegan pan pizza is inspired by classic focaccia di patate from Rome and the best pan pizzas from modern pizzerias. It’s simple, bold in flavor, and effortlessly delivers perfect crust, every time. Best of all, you don’t need animal products to achieve stunning results – just pantry staples and a cast-iron skillet. Let’s explore the step-by-step guide to making this memorable pizza at home.
Why This Recipe Works
- Easy No-Knead Dough: Active dry yeast and long fermentation deliver airy, flavorful dough with minimal hands-on effort.
- Skillet Baked for Maximum Crispness: Cast iron ensures the bottom crisps up beautifully while the interior remains tender.
- Simple Yet Flavorful Toppings: Thin potatoes and onions sit atop a layer of olive oil, marrying with rosemary for earthy, aromatic notes.
- Vegan-Friendly: Delivers classic Italian pizza flavor without the need for cheese or animal-based fats.
- Flexible Timing: The dough can be made in advance and left to ferment for 8 to 24 hours, making this perfect for meal planning.
Overview: The Origins of Potato Pizza
Potato pizza isn’t an American invention—it hails from the bakeries of Rome and Central Italy, where slices of pane con patate (bread with potato) are beloved for their chewy interior and crispy crust. The style became popular with pizzaiolos experimenting with new ways to showcase vegetables and aromatics. In this vegan adaptation, we build on this tradition with a simple topping trio:
- Peeled waxy potatoes (like Yukon Gold or red potatoes)
- Sweet onion
- Fresh rosemary
Combined with superb olive oil and a flaky sea salt finish, these few ingredients create complex depth of flavor and a visually striking pizza.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 250g (about 2 cups) | Can substitute with bread flour for chewier texture |
| Water | 180g (about 3/4 cup) | Room temperature |
| Active dry yeast | 3g (about 3/4 tsp) | Or instant yeast, same amount |
| Fine sea salt | 5g (about 1 tsp) | |
| Olive oil | 30ml (about 2 tbsp) | Extra virgin preferred |
| Potatoes | 1 medium (150g) | Waxy variety, peeled |
| Onion | 1 small (70g) | Sweet, peeled |
| Fresh rosemary | 1 sprig | Leaves picked and chopped |
| Flaky sea salt | For topping | |
| Freshly ground black pepper | To taste |
Step-by-Step Guide: Making the Dough
This dough relies on a long, slow fermentation in the fridge. You’ll only need to stir it together; no kneading required. Here’s the process:
- In a large bowl, mix flour, yeast, and salt. Add water and stir together until no dry streaks remain. The dough will be sticky – that’s normal!
- Cover the bowl with plastic wrap or a damp towel and set in the refrigerator for 8 to 24 hours.
- After fermentation, use well-oiled hands or a spatula to gently deflate dough and transfer to a well-oiled 10-inch cast iron skillet.
- Stretch dough gently to edges, cover, and allow to proof at room temperature 2 hours before baking.
Pro tip: The longer your dough ferments, the more complex the flavor and airier the crumb. Eight hours will give you tasty results, but overnight is best for exceptional crust.
Prepping Your Toppings
While dough proofs, prepare the potato and onion toppings. This step is crucial for both texture and flavor:
- Slice potatoes paper-thin—use a mandoline or sharp knife. Thinner slices crisp up better in the oven and cook through completely.
- Soak potato slices in cold water for 10 minutes to remove excess starch. Pat dry thoroughly with kitchen towels.
- Slice onions equally thin. This helps them caramelize and melt into the crust.
- Chop rosemary leaves finely for even distribution.
Set toppings aside while you finish pizza assembly.
Building and Baking the Pan Pizza
- Once dough has proofed, drizzle generously with olive oil and dimple with fingers. This creates crispy, flavorful edges.
- Layer potato slices across dough, overlapping slightly for full coverage but avoiding thick piles.
- Scatter sliced onions evenly atop potatoes.
- Sprinkle rosemary, flaky sea salt, and black pepper.
- Bake in a preheated oven at 500°F (260°C) until crust is deeply golden and toppings are softened and crisped, about 25–30 minutes.
What others are reading
Check halfway: If crust is browning too quickly, lay a piece of foil loosely on top. If not browning enough, increase oven temperature in final minutes.
Serving & Enjoying
Carefully transfer pizza to a cutting board using a spatula. Let rest 3–5 minutes before slicing to ensure toppings stay in place. Serve warm with extra olive oil, more rosemary, or a sprinkle of vegan parmesan if desired.
Tip: Pan pizza is best served hot, but leftovers reheat beautifully in a skillet with a little oil!
Variations and Customizations
Like all great pizza, this recipe welcomes tweaks to suit your tastes and what you have on hand. Try the following adaptations:
- Herbs: Swap rosemary for sage, thyme, or even fennel fronds.
- Extra Veggies: Add thinly sliced bell pepper, zucchini, or mushrooms with potatoes.
- Spice: Add crushed red pepper flakes or smoked paprika for heat.
- International Flavors: Add preserved lemon, za’atar, or sumac for a Mediterranean twist.
- Cheese (Vegan or Not): A sprinkle of vegan mozzarella or nutritional yeast boosts umami.
Nutrition Information
| Per Serving | Amount |
|---|---|
| Calories | 290 kcal |
| Fat | 8g |
| Carbohydrates | 46g |
| Protein | 6g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | 590mg |
Note: Nutrition values are approximate. Actual values may vary based on toppings and oil used.
Frequently Asked Questions (FAQs)
Can I use gluten-free flour for this pizza dough?
Yes! Use a commercial gluten-free pizza or bread flour blend and follow the same process. Results may differ slightly in texture but crust will still crisp up nicely.
What’s the best potato variety for pizza?
Waxy potatoes like Yukon Gold, red potatoes, and fingerlings yield the best texture. Avoid starchy varieties like Russet, which can dry out and crumble.
Can I make this recipe ahead of time?
Absolutely. The dough can ferment in the fridge up to 24 hours. You can prep toppings in advance and assemble right before baking for a hot, fresh pizza.
Do I need a cast iron skillet?
Cast iron is recommended for the crispiest crust, but any oven-safe, heavy-bottomed pan will work. Avoid glass or thin aluminum pans for optimal results.
Is this pizza freezer-friendly?
Yes! Bake and cool completely, slice, then wrap tightly and freeze for up to 3 months. Reheat slices in a hot oven or skillet for best texture.
Pro Tips for Perfect Pan Pizza
- Use a scale to measure ingredients for accuracy.
- Always preheat your oven fully and place skillet on medium-low rack for even browning.
- Let baked pizza rest before slicing—it prevents toppings from sliding off.
- Brush pan lightly with oil before adding dough to help ease release and intensify crust.
- Try white pepper or freshly cracked black pepper for slightly different flavors in topping.
Pairings and Serving Ideas
This vegan pan pizza is a meal on its own, but pairs beautifully with:
- Crisp green salad dressed with lemon or balsamic
- Olive tapenade or simple tomato salsa
- Chilled sparkling water or dry white wine
- Roasted vegetables for a classic Italian spread
In Summary: The Beauty of Simple Ingredients
Whether you’re a dedicated vegan, an enthusiastic pizza fan, or simply looking for a fresh way to enjoy potatoes, this pan pizza recipe is sure to become a favorite. It’s proof that with the right method, even the humblest ingredients—flour, potatoes, onion, rosemary—can be transformed into something extraordinary. With minimal effort, you create golden, cracklingly crisp crust topped with sweet vegetables and heady herbs, all baked right in your own kitchen.
Recipe Card: Vegan Pan Pizza with Potato, Onion, and Rosemary
- Prep Time: 30 minutes (plus proofing/fermentation time)
- Cook Time: 25–30 minutes
- Total Time: 10–24 hours (with dough fermentation)
- Yield: One 10-inch pizza (serves 2 generously)
- Mix and ferment dough overnight.
- Prep toppings while dough proofs at room temp.
- Layer toppings, bake in hot skillet until crust is crisp and golden.
- Top with more rosemary, olive oil, slice, and serve hot!
Final Thoughts
Pan pizza doesn’t require years of training or specialty ingredients—it succeeds on technique, patience, and respect for honest flavors. The combination of potatoes, onions, and rosemary is timeless, especially when united with the irresistible crunch of olive-oil-fried crust. Build it for weeknight meals, dinner parties, or lazy weekends; its customizable nature and straightforward process make it a truly accessible, crowd-pleasing recipe. Buon appetito!
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