Santa Barbara Baker’s Epic Potato Pizza

If you’re ready to take one of pizza’s most celebrated toppings to the next level, Ooni Ambassador Jonathon Schuhrke (@santabarbarabaker) has a potato-forward recipe for you. This isn't a light pizza, nor is it meant to be. It’s hearty, starchy, cheesy goodness from the first to last bite.

Forget the tomato sauce here; this pizza is spuds-forward, with a rich, creamy ricotta mashed potato base topped with crispy roasted rosemary potatoes. Caramelised onions, sharp white cheddar cheese, mozzarella and chives amp up the flavour to the point of pure potato bliss.

Comforting and satisfying, if potatoes aren’t already on your radar as a favourite topping, we’re pretty sure they will be after this bake.


Difficulty

Servings

One 14-inch pizza (35cm)

Prep Time

75 minutes total

(excluding dough preparation)
Cook Time

3 to 5 minutes

By Jonathon Schuhrke

Santa Barbara Baker’s Epic Potato Pizza

Note

This recipe requires that you make your dough before cooking. Need help? Read our guide on how to make classic pizza dough. You can also make the ricotta mashed potatoes and caramelised onions up to three days ahead of time.

hand mixing cheese into mashed potatoes cast iron pan filled with diced potatoes and rosemary being roasted in Ooni Karu 16 oven hand topping a mashed potato pizza with caramelised onion

Jonathon Schuhrke

Jonathon Schuhrke, aka the Santa Barbara Baker, lives a self-described pizza passionate lifestyle. He creates all his pizzas at home with a dedication to the craft, and enjoys helping others on their own pizza making journeys.

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