Potato Crust Pizza

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.

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.

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.