Do you have potatoes and 2 eggs?! This potato pizza will impress everyone right away!
Prepare to be amazed by this comforting Village-Style Potato Pizza, a delightful twist on a classic that has captivated families for generations. This incredibly flavorful dish, originating from a cherished grandmother's recipe, combines a rustic potato crust with a vibrant array of fresh vegetables and a creamy garlic-dill sauce. It's an unforgettable culinary experience that promises to impress everyone at your table with its inviting aroma and heartwarming taste.
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
70 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- A unique and incredibly satisfying twist on traditional pizza, perfect for any meal, that will impress immediately.
- Packed with fresh vegetables and rich, cheesy goodness, offering both flavor and inviting aroma.
- Simple to prepare with readily available ingredients, making it an ideal, heartwarming family dinner.
- The crispy potato base provides a delightful texture contrast to the soft toppings and creamy sauce.
- An authentic, cherished recipe passed down through generations, guaranteed to become a tradition.
Ingredients
- 3 medium potatoes (approximately 600-700 g / 1.3-1.5 lbs), peeled and grated
- 15 g (1 tablespoon) salt, plus more to taste
- 2 large eggs
- 200 ml (approximately 0.85 cups) full-fat milk
- 60 g (5 tablespoons) all-purpose flour
- 5 g (1 teaspoon) sweet paprika
- 2 g (0.5 teaspoon) freshly ground black pepper
- 1 medium carrot (approximately 100 g / 3.5 ounces), grated or finely diced
- A handful of fresh parsley (approximately 15 g / 0.5 ounce), finely chopped
- 2 medium bell peppers (approximately 300 g / 10.5 ounces total), any color, diced
- 2 medium onions (approximately 250 g / 9 ounces total), finely chopped
- 30 ml (2 tablespoons) vegetable oil, plus more as needed for the pan
- 7-8 medium mushrooms (approximately 200 g / 7 ounces), sliced
- 2 cloves garlic, minced (for toppings)
- Salt and freshly ground black pepper, to taste (for toppings)
- 5 g (1 teaspoon) Italian herb mix
- 9 thin slices of ripe tomato (approximately 150 g / 5 ounces)
- 100 g (3.5 ounces) fresh mozzarella cheese, grated or thinly sliced
- 100 g (3.5 ounces) mature cheddar cheese, grated
- For the Creamy Garlic-Dill Sauce:
- 45 g (3 tablespoons) sour cream (full-fat recommended)
- 2 cloves garlic, minced (for sauce)
- 15 g (1 tablespoon) mayonnaise
- 15 g (2 tablespoons) fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste (for sauce)
Instructions
- Prepare the potato base by peeling and grating the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible. This is crucial for a crisp base and to prevent sogginess.
- In a large mixing bowl, combine the squeezed grated potatoes, 15 g (1 tablespoon) of salt, 2 large eggs, 200 ml of milk, 60 g (5 tablespoons) of flour, 5 g (1 teaspoon) of sweet paprika, and 2 g (0.5 teaspoon) of black pepper. Mix thoroughly until all ingredients are well incorporated, ensuring the potatoes are evenly coated.
- Heat a large oven-safe frying pan or baking dish (approximately 28-30 cm / 11-12 inches diameter) with a generous drizzle of vegetable oil over medium heat. Once hot, pour the potato mixture into the pan, spreading it evenly to form a cohesive, flat crust. Cook on the stovetop for about 8-10 minutes, or until the bottom is golden brown and slightly crisp. Alternatively, if using a baking dish, bake the potato crust in a preheated oven at 190°C (375°F) for 15-20 minutes, or until lightly golden.
- While the potato base is cooking, prepare the sautéed vegetable toppings. Heat 30 ml (2 tablespoons) of vegetable oil in a separate large frying pan over medium heat. Add the chopped onions and diced carrots, sautéing for 5-7 minutes until softened and translucent.
- Incorporate the diced bell peppers and sliced mushrooms into the pan with the onions and carrots. Continue to sauté for another 8-10 minutes, until the vegetables are tender and any moisture from the mushrooms has evaporated. This step concentrates their flavors and prevents a watery topping.
- Add the minced 2 cloves of garlic, a pinch of salt, a pinch of black pepper, and 5 g (1 teaspoon) of Italian herb mix to the sautéed vegetables. Cook for an additional 1-2 minutes until fragrant, then remove from heat and stir in the finely chopped fresh parsley.
- Prepare the creamy garlic-dill sauce. In a small bowl, combine 45 g (3 tablespoons) of sour cream, 2 minced cloves of garlic, 15 g (1 tablespoon) of mayonnaise, 15 g (2 tablespoons) of fresh chopped dill, a pinch of salt, and a pinch of black pepper. Mix well until smooth and creamy.
- Once the potato base is partially cooked, remove it from the heat or oven. Spread the creamy garlic-dill sauce evenly over the surface of the potato crust.
- Evenly distribute the sautéed vegetable mixture over the sauce-covered potato base.
- Arrange the 9 thin slices of tomato over the vegetable layer.
- Sprinkle the 100 g of grated mozzarella cheese and 100 g of grated cheddar cheese generously over the entire pizza, ensuring even coverage for a beautiful melted crust.
- Transfer the potato pizza to a preheated oven at 200°C (390°F) and bake for 20-25 minutes, or until the cheese is bubbling, melted, and golden brown, and the crust is fully cooked and crisp.
- Thirteenth Step: Carefully remove the Village-Style Potato Pizza from the oven. Let it rest for 5-10 minutes before slicing and serving. This resting period allows the cheese to set slightly, making for cleaner slices and preventing toppings from sliding off.
Tools You’ll Need
- Large mixing bowls
- Grater
- Clean kitchen towel
- Oven-safe frying pan or baking dish (28-30 cm / 11-12 inches)
- Large frying pan
- Sharp knife
- Cutting board
- Spatula
- Measuring cups and spoons
- Whisk
Essential Success Tips
- Thoroughly squeeze out excess moisture from grated potatoes to ensure a crispy base. This is the secret to avoiding a soggy crust and achieving a truly satisfying texture.
- Pre-cook the potato base sufficiently before adding toppings. A firm, lightly golden foundation is key to preventing the 'pizza' from falling apart and ensures even cooking.
- Do not overcrowd the vegetable toppings when sautéing; cook them in batches if necessary to ensure even browning and tender crispness, which concentrates their flavors beautifully.
- Use good quality, fresh cheeses for optimal melting and flavor, and don't be shy with the amount! The right cheese blend creates that irresistible golden-brown crust.
- Allow the potato pizza to rest for 5-10 minutes after baking before slicing. This allows the cheese and toppings to set slightly, making for cleaner cuts and preventing everything from sliding off.
Professional Cooking Secrets
- For an extra layer of savory depth in your potato base, lightly toast the flour in a dry pan for a few minutes until fragrant before adding it to the mixture. This adds a subtle, nutty complexity.
- To elevate the creamy garlic-dill sauce, consider adding a tiny pinch of smoked paprika. Its subtle smoky note will beautifully complement the fresh herbs and garlic, adding an unexpected gourmet touch.
- When sautéing the vegetables, deglaze the pan with a splash of dry white wine or a squeeze of fresh lemon juice towards the end of cooking. This brightens their flavors and adds a professional acidic lift.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a frying pan over low heat to maintain the crispness of the potato base.
- Variations: Feel free to customize the toppings! Cooked shredded chicken, crumbled feta cheese, or a sprinkle of chili flakes can add new dimensions. For a completely vegetarian option, ensure all ingredients are plant-based.
- Serving Suggestion: This potato pizza is hearty enough on its own, but also pairs wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness.
Frequently Asked Questions
Can I make the potato base ahead of time?
While it's best to cook the potato base fresh for optimal crispness, you can grate and squeeze the potatoes up to an hour in advance and keep them covered in the refrigerator. Mix with the wet ingredients just before cooking.
What kind of potatoes work best for the crust?
Starchy potatoes like Russets or other floury varieties are excellent for grating and achieving a crispy texture. Waxy potatoes can be used but may result in a slightly less crisp crust, so adjust cooking time accordingly.
How do I prevent the potato base from sticking to the pan?
Ensure your oven-safe frying pan or baking dish is well-oiled and sufficiently hot before adding the potato mixture. Using a good quality non-stick pan or lining your baking dish with parchment paper can also effectively prevent sticking.
Nutrition Facts (Per Serving)
Calories: Approximately 450-550 kcal per serving, Protein: 16-20g, Fat: 23-29g, Carbs: 37-46g (estimated for 4-5 servings). Please note these are approximate values and may vary based on specific ingredient brands and quantities.
Allergy Information
Contains dairy (milk, sour cream, cheese) and eggs. Contains gluten (all-purpose flour). For a gluten-free version, substitute all-purpose flour with a certified gluten-free flour blend.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
No comment