Puff Pastry Pizza with Potatoes and Stracchino
Pasta sfoglia con patate e stracchino is an elegant Italian appetizer or light main that transforms humble puff pastry into something special. Thinly sliced new potatoes layer atop buttery pastry with creamy stracchino cheese—a mild, spreadable cow's milk cheese from Lombardy—finished with Parmigiano-Reggiano and olive oil. The result balances crispy, golden pastry with tender potatoes and melting cheese, creating contrasting textures in every bite. The mild stracchino plays perfectly against nutty Parmigiano, while olive oil adds richness. Ideal for entertaining or a sophisticated lunch, this dish works as a starter, light dinner, or even part of an Italian spread. This version stays true to rustic simplicity, letting quality ingredients shine without heavy sauces or complex techniques.
Ingredients
- 1 puff pastry sheet, round
- stracchino cheeserobiola1:1soft cheese
similar mild spreadable cow's milk cheese from northern Italy
- new potatoeswaxy potatoes1:1potato type
any thin-slicing variety; avoid starchy types that crumble
- Parmigiano-Reggiano, gratedGrana Padano1:1hard cheeseeggs-free
nearly identical umami and crystalline texture
- olive oil
- fine salt
Instructions
- 1
Unroll the round puff pastry sheet.
- 2
Slice potatoes thinly using a mandoline and arrange over the pastry.
- 3
Drizzle with olive oil, season with salt, dollop stracchino, and grate Parmigiano over top.
- 4
Preheat oven to 350°F and bake for approximately twenty minutes until pastry is golden and potatoes are tender.
Tips
Use a mandoline to slice potatoes uniformly thin—this ensures even cooking and prevents thick pieces from remaining raw inside while pastry browns.
Don't overload the pastry or edges won't crisp; distribute potatoes in a single layer with slight gaps between slices.
Stracchino melts readily; add it just before baking so it stays creamy rather than separating or browning too much.
Good to Know
Cover cooled pizza with foil; refrigerate up to 2 days. Reheat gently at 160°C for 8-10 minutes to avoid over-browning.
Slice potatoes and assemble on pastry up to 4 hours ahead; cover and chill. Bake just before serving for best crispness.
Serve warm or at room temperature as an appetizer, light lunch with a green salad, or part of an Italian antipasto board.
Common Mistakes
Use a damp cloth when slicing potatoes on the mandoline to prevent them sticking and overcooking before baking.
Don't skip preheating the oven; cold ovens cause soggy bottoms and prevent pastry from puffing evenly.
Avoid adding toppings too early or stracchino will separate; add just before baking.
Substitutions
similar mild spreadable cow's milk cheese from northern Italy
any thin-slicing variety; avoid starchy types that crumble
nuttier, slightly firmer; slice thin
FAQ
Can I make this ahead and freeze it?
Yes. Assemble on parchment, freeze unwrapped until solid, then wrap tightly and freeze up to one month. Bake straight from freezer, adding five to seven minutes to baking time.
What if I don't have stracchino?
Robiola, crescenza, or even a thin layer of ricotta work well. Avoid hard cheeses like Parmigiano, which won't melt into a creamy layer. Fontina adds nuttiness but is firmer.
How long does it keep after baking?
Best eaten fresh, but covered leftovers last two days in the refrigerator. Reheat at 160°C for eight to ten minutes. Not recommended for freezing after baking due to pastry sogginess.