Potato-Fennel Pizza with Taleggio

Total Time:
1 hr
30 min
30 min

6 servings (one 13-by-18-inch pizza)

  • For the potatoes:
  • 2 medium russet potatoes (about 1 pound), quartered
  • 1 clove garlic
  • 1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds
  • Kosher salt
  • 1/3 cup extra-virgin olive oil
  • Freshly ground pepper
  • For the pizza:
  • 1 prebaked pizza crust
  • 6 ounces taleggio cheese, rind removed, thinly sliced
  • 1/2 small fennel bulb, cored and thinly sliced
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the potatoes: Combine the potatoes, garlic, sliced fennel and fennel fronds in a large pot of salted water. Bring to a boil, then reduce the heat to medium; cook until the potatoes are very tender, about 15 minutes. Drain and return to the pot. Add the olive oil and mash until almost smooth. Stir in 1 teaspoon salt and a few grinds of pepper; set aside.

  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Scatter the taleggio and potato mixture over the crust, spreading the potato mixture slightly. Scatter the sliced fennel on top, sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and season with salt and pepper.

  • Photograph by David Malosh

Get ahead!

You can make the mashed potato mixture up to 2 days ahead; cover and refrigerate.

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    This recipe is featured in:

    Everything Italian