SQUASHED POTATO PIZZETTES with bacon and provolone, the perfect appetizer for those looking for something tasty, quick, and yeast-free!
Crunchy outside, soft inside, they are made with leftover boiled potatoes, some flour, and your preferred filling. I chose melted provolone and crispy bacon, but they’re also delicious with pancetta, scamorza, cherry tomatoes, or vegetables.
It all started there: I had boiled some potatoes for a salad, but they sat in the fridge for two days. I looked at them thinking “what do I do with you now?”. I turned on the air fryer and improvised pizzettes without traditional dough, just mashing the potatoes with flour, oil, and salt. Result? A rustic dough, ready in 5 minutes and super versatile.
They can be cooked in a pan or air fryer (for a lighter version), no rising needed, and in minutes you have a perfect salty snack for unexpected guests, last-minute dinners, or buffets. Even kids love them!
The beauty is that you can adapt them to what you have: melted cheese, a few slices of cold cuts, or vegetarian versions with zucchini or eggplant. A no-waste recipe, economical and mouthwatering for everyone.
Join me in the kitchen today for squashed potato pizzettes with bacon and provolone.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 1 cup potatoes
- 1 pinch salt
- 1 tablespoon extra virgin olive oil
- 3 oz bacon
- 3.5 oz provolone
Steps
Boil the potatoes with their skins until tender (test with a fork). Drain, let them cool down, then peel and mash with a fork or potato masher.
In a bowl, combine the mashed potatoes with flour, a pinch of salt, and a drizzle of extra virgin olive oil. Mix well until you get a soft but workable dough (add a bit more flour if needed).
Divide the dough into small balls, gently flatten them with your hands to form thin discs.
Cook the pizzettes in a non-stick pan with a drizzle of oil over medium-high heat for about 3-4 minutes on each side, or in an air fryer at 350°F for 10 minutes, flipping halfway through. They should become crunchy on the outside and soft inside.
Cook the bacon slices separately in a pan, once the pizzettes are cooked, add the bacon and provolone slices while still hot, cover with a lid or aluminum foil for a few minutes until the provolone melts.
Serve hot, accompanied by a fresh salad or as a tasty appetizer.
Bon appétit!
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SQUASHED POTATO PIZZETTES with bacon and provolone
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Extra tips and variations for the Squashed Potato Pizzettes
Try with pancetta, cherry tomatoes, or different cheeses for topping variations.
Vegetarian version? Use only grilled vegetables or cheeses.
Gluten-free? Substitute flour with a gluten-free mix.
Bake or pan-fry if you don’t have an air fryer.
Recycle leftover mashed potatoes or boiled potatoes, they’re perfect!
Why are they so good? The soft dough inside and the crunchy crust outside create a texture contrast that always wins everyone over, young and old.
SQUASHED POTATO PIZZETTES with bacon and provolone
Can I prepare the squashed potato pizzettes in advance?
Yes! You can prepare the dough in advance and store it in the fridge for a few hours. You can also cook the pizzettes and then heat them up when serving: they remain crunchy outside and soft inside.
Can the squashed potato pizzettes be baked in the oven?
Absolutely yes! If you don’t have an air fryer, you can bake them in a ventilated oven at 400°F for about 15-20 minutes, until they are golden and crunchy.
Can I use leftover boiled potatoes from the day before?
Certainly. This recipe is made specifically to reuse leftover boiled potatoes. The drier they are, the better the dough turns out.
Can they be made without pancetta or bacon?
Sure! You can replace bacon and provolone with other ingredients you have in the fridge: cooked ham, salami, mozzarella, cherry tomatoes, grilled vegetables… they’re very versatile!
Does the dough for the squashed potato pizzettes need to rise?
No, the recipe is yeast-free: just mash the potatoes, mix everything, and cook right away. Perfect for when you’re short on time.
How do you store squashed potato pizzettes?
If there are leftovers, store them in the fridge for 1-2 days in an airtight container. You can reheat them in an air fryer, pan, or oven to crisp them up again.
