Pizza bianca with potato, anchovy and sage from Ottolenghi Simple (page 150) by Yotam Ottolenghi

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Ingredients

spring onions
lemons
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

treay on January 08, 2026

Love it!
Peterkjsoe on January 04, 2026

We use this pizza dough for any type of pizza …. e.g. margherita with chorizo
s.shadan on June 03, 2024

For me, the best thing about this recipe was the dough/base. Very easy to make and very thin and crunchy but not hard.
PhilM81 on March 18, 2024

Very rich and tasty although slightly greasy probably doesn't need the extra drizzle of oil before going in the oven. When I make it again I'll cook it for 5 mins longer than stated to get a bit more colour and leave the mascarpone mix on the bench for an hour to two to make it easier to spread.
patioweather on February 06, 2024

The marscapone split in the oven, so it wasn't quite pretty, but this pizza was amazing.
Lsblackburn1 on June 13, 2022

Delicious but very rich - and oily (think I used too much oil on my potatoes). I made one larger pizza using store bought dough, but the ingredient ratios seemed fine.
KarinaFrancis on October 01, 2021

Oh this was so good! The crust was super thin, which is a good thing in my books. Every element combined perfectly. Next time I might add a couple of extra sage leaves, the ones on my plant are a little small.
Running_with_Wools on May 25, 2021

I made this for some friends and we enjoyed it with a glass of wine. It was easy and good. A nice pantry-style appetizer to share.
dinnermints on November 20, 2020

Loved this unique combination. Just as the savory anchovy-onion flavor hits your tongue, the scent of oranges wafts up your nose. I mainly decided to make this recipe because I needed to use up some mascarpone; didn’t expect the wow factor. I used half goat cheese and half mascarpone; next time I would use ricotta and goat cheese to replace the mascarpone entirely. And might try a different (maybe sourdough) crust. Also, I used the thinnest setting on my mandoline to slice the (purple!) potatoes, and I think that was too thin. I had plenty of slices to cover the pizza, but their texture was a bit chewy. As other reviewers mentioned, these pizzas are not very large; we only were able to make two meals out of it because my toddler hated it lol.
Ro_ on July 04, 2020

I must admit that I used a roll of ready-made pizza dough instead of making the dough in the recipe. I kept the quantities for the topping the same, and it worked out perfectly for my single rectangle pizza. We really loved the flavours of this: I found it's the kind of thing that really grows on you with every bite, and is very moreish. I will make again.
stockholm28 on February 21, 2019

This is pizza topped with a cheese mixture (mascarpone, romano, anchovy, sage, lemon zest, and black pepper), green onions, and thinly sliced roasted potatoes. It is very rich. I liked it, but didn’t love it. I would have liked more dough with a slightly thinner spread of the cheese.
Lepa on January 21, 2019

This was very good but if I make it again I'll make more dough (like the other poster) and make it into a proper pizza. The recipe as written had only enough dough for two tiny, very thin little squares. There also weren't enough potatoes for the topping and I used 8 oz of potatoes instead of the 6 oz. called for in the recipe. The flavor combination- and especially the cheese/sage/anchovy spread- was delicious so I think it's worth working out the kinks.
Rutabaga on December 08, 2018

This pizza is absolutely delicious. What makes it simple, in my opinion, is that the different components can be easily prepared in advance. I doubled the recipe, which was just the right amount to make one big pizza using a half sheet pan. Possibly because of the size, it took almost 20 minutes to fully bake. Since my potatoes had started to turn green, I peeled them. Even though I weighed them after peeling to be sure I had the right amount, I felt I could have used just a little more. I also used only about half the amount of sage called for, as I was afraid the flavor would be overpowering. But in retrospect, I think the full amount would have been fine, as it was pretty mild. I didn't have anchovies, but used a couple of tablespoons of leftover anchovy oil from the jar.