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Meat, Italy

White pizza with sausage and potatoes

White pizza with sausage and potatoes is a tomato free pizza for 4 people, ready in 45 minutes, rated easy, for about €2.60 per person. The key to success is slicing the potatoes very thin, almost see through, so they crisp up instead of making the dough soggy.

Tonight we're making a white pizza with no tomato, crumbled sausage, and thin rosemary potatoes, Roman pizzeria style.

White pizza with sausage and potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
830 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

There's no tomato sauce here, just melted mozzarella as a base, potato slices that crisp at the edges, and crumbled sausage cooked until browned. Rosemary and garlic season everything without overpowering the cheese. It's a generous pizza that feels different from the usual kind without being complicated.

At Mon Chou, this is the sort of recipe you pull out on a busy weeknight when you want something that feels a little special. Kids go for the cheesy base and the sausage, while adults appreciate the Roman pizzeria feel. It works just as well on a Sunday evening as it does for a casual dinner with friends.

The ingredients

4 people

Dairy

  • Pizza dough 2
  • Mozzarella 250 g

Butcher

  • Italian or pork sausages 4

Fruits and vegetables

  • Potatoes 300 g
  • Rosemary 3 sprigs
  • Garlic 1 cloves

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 240°C. Slice the potatoes very thin and toss them with oil, salt, and rosemary.

    Dry the slices in a towel so they brown instead of going soft.

  2. Remove the casings from the sausages and crumble the meat into a hot pan until browned. 6 min

    Don't stir too much, the small browned bits are the best part.

  3. Roll out the dough on two baking sheets, brush with garlic oil, and scatter torn mozzarella over the top.

    Drain the mozzarella in a towel first, otherwise the pizza turns soggy.

  4. Arrange the potatoes in overlapping layers, then add the sausage, and bake on a low rack in the oven. 15 min

    The pizza bakes better on a tray that's been preheated in the oven.

  5. Take the pizzas out when the edges are golden, drizzle with raw olive oil, and cut into slices.

    A drizzle of raw olive oil straight out of the oven brings out the flavor of the cheese.

Our tips to get it right

  • Use a mandoline if you have one, the potato slices need to be thin and even so they cook through at the same time as the dough.
  • Really preheat the oven to 240°C before baking, a lower temperature leaves the center of the dough underdone.
  • If you're baking two pizzas, cook them one after the other rather than together, the heat distributes better and the edges brown more evenly.

The variations

  • Swap the Italian sausage for chicken sausage, the flavor is milder but the texture holds up well.
  • For a vegetarian version, skip the sausage and add sliced mushrooms sauteed with the garlic.
  • For kids in a hurry, cut the potatoes into smaller dice and shorten the baking time by 2 to 3 minutes for a thinner pizza that's quicker to eat.

What to serve it with

  • A well dressed green salad
  • A glass of homemade lemonade
  • Grilled vegetables as a starter

Storage

Keep leftovers in the fridge in a sealed container for 2 to 3 days. The pizza freezes well once baked and cooled, reheat it straight from frozen in the oven. Avoid the microwave, which softens the potatoes.

Questions about this dish

Do you need to precook the potatoes before adding them to the pizza?

No, if they're sliced thin enough, almost see through, they cook through at the same time as the dough. Thicker slices would still be firm when the pizza comes out of the oven.

Can you prepare this pizza ahead of time?

You can slice the potatoes and cook the sausage a few hours ahead and keep them in the fridge. Assemble and bake the pizza only at the last moment so the dough stays crisp.

What sausage should you use if you can't find Italian sausage?

Plain pork sausage works well, as long as it's browned and crumbled into small golden pieces. Avoid very fatty sausage, which can make the dough soggy.

How do you keep the pizza from turning soggy?

Drain the mozzarella well in a towel before spreading it, and dry the potato slices so they crisp instead of releasing water. Those two steps make the biggest difference.

How long does it take to make a white pizza with sausage and potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a white pizza with sausage and potatoes?

About 830 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a white pizza with sausage and potatoes cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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