Potato pizza is an original pizza you don’t expect. It always amazes everyone with its originality and goodness.
The appearance immediately evokes the desire to taste it. The golden surface, thanks to baking in the oven, develops a light crispy crust that makes every bite a pleasant discovery of flavors.
The soft and tender dough generously embraces genuine toppings like Salento tomato sauce, delicious porcini mushrooms immersed in extra virgin olive oil, pitted Taggiasca olives, fruity and aromatic, making it rich and very appetizing.
Finally, the melted cheese creates that typical gooey string at the slice cut, while the slightly browned edges of the potato dough provide irresistible crispiness.
Potato pizza, moreover, has the advantage that it does not require leavening and is very simple to prepare. Suitable even for those less experienced in the kitchen. It has a dough similar to potato gateau.
Ideal to serve as an appetizer or dinner with friends or family.
I also recommend
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing potato pizza
- 5 medium potatoes
- 3.5 oz mozzarella for pizza
- 2.8 oz porcini mushrooms in oil
- to taste pitted Taggiasca olives
- 6 tbsps tomato sauce
- 2 tbsps extra virgin olive oil
- to taste fine salt
- to taste oregano
Tools
- 1 Tart Pan
- 1 Potato Masher
- 1 Pot
Steps for preparing potato pizza
For perfect preparation, WATCH THE VIDEO RECIPE
Carefully wash the potatoes and place them in a large pot with cold water.
Bring the water to a boil and cook the potatoes until tender (about 30 minutes, depending on the size of the potatoes).
When ready, drain and peel them while still warm, then pass them through a potato masher directly into an 11-inch tart pan greased with extra virgin olive oil, and let cool.
Once cooled, spread them evenly to cover the whole pan and create a half-inch high border.
Season with tomato sauce and extra virgin olive oil, a sprinkle of oregano, and salt.
Then stuff the base with a layer of sauce, followed by the mozzarella for pizza, with porcini mushrooms in oil, and pitted Taggiasca olives.
Bake in static oven at 392°F for about 20 minutes, until golden. Meanwhile, potato pizza in an air fryer is cooked at 338°F for about 20 minutes.
Once cooked, take the pizza out of the oven, let it rest for a couple of minutes, then slice it. Serve it hot and enjoy the softness of the potato-based dough, which enhances the flavors of the topping in a unique way, and the delicious filling and…
And enjoy from Barbara! The products used for preparing the recipe can be found in the shop of La Dispensa della Casalinga and with my discount code BARBARA10 YOU GET A 10% DISCOUNT on EVERYTHING
Tips and Storage
Tips and Storage
For the best potato pizza, use starchy yellow potatoes.
To store it in the fridge, let it cool completely.
Slice the pizza into portions and place it in an airtight container or wrap it with plastic wrap.
The pizza keeps in the refrigerator for 2-3 days, no longer.
If you want to keep it longer, you can freeze it. Slice the pizza and wrap each piece individually with plastic wrap or foil, or place the slices in freezer bags.
Freeze for a maximum of 1-2 months. Remember to label the bag with the freezing date.
If you’ve frozen the pizza, I recommend thawing it first in the fridge and then reheating it in the oven for the best result.
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