“Pizza Bianco” – Potato and Rosemary Pizza

Brendon D'Souza

Makes 2 Pizzas

The second recipe in this festa di pizza. This time round I went for the classic North-Italian recipe that uses “white” ingredients – potatoes, béchamel and cheese – for its topping. Some recipes tell you to thinly shave the potatoes using a mandolin before baking. I don’t know if it’s just me (it probably is) but every time I’ve done it this way the potatoes have been fairly raw still. Has this happened to you? To combat this I came up with this microwave technique that will guarantee perfectly cooked potatoes in no time.


  • 1 Turkish Loaf
  • 250mL béchamel sauce (or carbonara or cheese sauce)
  • 200g grated tasty cheese (or mozzarella or cheddar)
  • 2 medium potatoes (I used organic Dutch Creams in this one)
  • 2 rosemary sprigs, leaves removed
  • Olive Oil
  • Salt and Pepper


Pre-heat an oven to 200ºC. Line 2 baking trays with baking paper. Carefully cut the Turkish Loaf in half horizontally using a serrated knife. Place half the bread on each tray.

Slice the potatoes into wafer-thin slices using a mandolin. Alternatively slice them using a sharp Chef’s Knife. Place the potatoes into a microwave-safe glass bowl and cover with cold water to submerge the potatoes.

Cover the potatoes with a microwave-safe plate and microwave for 5 minutes on high to par-boil the potatoes. This step takes a little bit of time but it ensures perfectly cooked potatoes. Microwave wattages vary so you’ll have to cook them till they are just warm.

On the first loaf spread 125mL of the béchamel sauce, top with 100g of tasty cheese and half the potato slices. Sprinkle over half the rosemary leaves and season with salt and freshly ground pepper. Drizzle lightly with olive oil. Repeat for the remaining base.

Bake the pizzas in the oven for 15-20 minutes until the potatoes are golden around the edges, swapping the trays over midway between cooking. Slice up the pizza and serve with a garden salad or baby spinach and rocket leaves.

Brendon D'Souza

Happy Cooking and Keep Smiling,

Brendon 🙂


12 Comments Add yours

  1. social media says:

    Hey sweetie you’re website is gem! Thanks for keeping it simple.


  2. ohlidia says:

    Oh, what a gorgeous pizza bianco! I’ve gotta give this one a try. Your photos are absolutely stunning Brendon!


    1. Thank you very much! It was the first time I’ve ever managed to get this pizza right. But I couldn’t stop at one slice. Have fun cooking it, let me know how you go 🙂


  3. This looks lovely! I am a sucker for rosemary potatoes; I don’t think I’ve ever tried potatoes on pizza, but your photos have definitely bumped that near the top of my to-make and to-eat lists! 🙂


    1. I strongly recommend you try it! They become crunchy and crispy and irresistible (if I do say so myself hehehe)


    2. Thanks for the kind words as well 🙂


  4. I love potato pizza, but that rich bechamel really take the concept to the next level. Amazing!


    1. Thanks Hannah. I love it as well but sometimes it’s a little dry with just the cheese. It needs something creamy to make up for the lack of sauce.


  5. Scrumptious!


    1. Thank you! 🙂


  6. Delicious idea…I guess that it would work as well with ciabatta or a simple baguette. I’ll have to try:)


    1. Thank you. Yeah it definitey would with any thin-textured bread roll. You could make a baguette version and pack it up for lunch like a “sub” 🙂


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