If you have 2 eggs and 2 potatoes, then this recipe is for you! Potato pizza in 10 minutes!
Discover a wonderfully surprising and delicious dish that transforms humble potatoes and eggs into a hearty, skillet-baked 'pizza'. This unique creation features a tender potato base topped with savory chicken, an array of vibrant vegetables, and a creamy garlic-dill sauce, all crowned with melted mozzarella. It's an unexpectedly satisfying meal perfect for any weeknight, bringing peace and goodness to your table.
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- It's a surprisingly simple dish that tastes incredibly gourmet, perfect for an impressive yet easy meal that delights the palate.
- Offers a unique twist on 'pizza' with a wholesome, satisfying potato crust that's naturally gluten-free (when using gluten-free flour, not inherently gluten-free with all-purpose flour), providing a comforting and hearty alternative.
- Packed with lean chicken and an array of vibrant, fresh vegetables, making it a balanced and supremely flavorful meal for the whole family.
- Cooked entirely in one skillet, simplifying both the cooking process and making cleanup a breeze, ideal for busy weeknights.
- Highly customizable! Easily swap out vegetables based on seasonal availability or personal preference, or adjust seasonings to create your signature dish.
Ingredients
- 2 medium potatoes (approx. 400-500 g / 14-18 oz)
- 2 large eggs
- 200 ml (approx. 4/5 cup) full-fat milk
- 60 g (approx. 4 tablespoons) all-purpose flour
- 5 g (approx. 1 teaspoon) baking powder
- 5 g (approx. 1 teaspoon) salt, plus more to taste
- 2 g (approx. 1/2 teaspoon) black pepper, plus more to taste
- 30 ml (approx. 2 tablespoons) vegetable oil, divided
- 1 chicken fillet (approx. 150-200 g / 5-7 oz), diced into small pieces
- 1 medium onion (approx. 100 g / 3.5 oz), finely diced
- 1 medium carrot (approx. 80 g / 2.8 oz), grated or finely diced
- 1/2 red bell pepper (approx. 75 g / 2.6 oz), diced
- 1/2 yellow bell pepper (approx. 75 g / 2.6 oz), diced
- 4 medium mushrooms (approx. 80 g / 2.8 oz), sliced
- 5 g (approx. 1 teaspoon) sweet paprika
- 15 g (approx. 1/4 cup) fresh parsley, chopped, for garnish
- 200 g (approx. 7 oz) mozzarella cheese, grated
- For the Sauce:
- 60 ml (approx. 4 tablespoons) sour cream
- 2 cloves garlic, minced
- 15 ml (approx. 1 tablespoon) mayonnaise
- 10 g (approx. 2 tablespoons) fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the potato base. Wash and peel the potatoes. Using a box grater or food processor, coarsely grate the potatoes. Transfer the grated potatoes to a clean kitchen towel and firmly squeeze out as much excess liquid as possible. This crucial step prevents the potato base from becoming soggy and ensures a crispier texture. The drier the potatoes, the better your base will be.
- In a large mixing bowl, combine the squeezed grated potatoes, 2 large eggs, 200 ml of milk, 60 g of all-purpose flour, 5 g of baking powder, 5 g of salt, and 2 g of black pepper. Mix thoroughly until all ingredients are well incorporated and you have a consistent, thick batter-like mixture. Ensure there are no pockets of dry flour.
- Prepare the savory filling. Heat 15 ml (1 tablespoon) of vegetable oil in a large skillet or frying pan (preferably non-stick) over medium-high heat. Add the diced chicken fillet and sauté until it is lightly browned and cooked through, approximately 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside in a separate bowl.
- In the same skillet, add another 15 ml (1 tablespoon) of vegetable oil if necessary. Add the finely diced onion and grated carrot, sautéing for about 3-4 minutes until they begin to soften and become fragrant. Next, add the diced red and yellow bell peppers along with the sliced mushrooms. Continue to cook for another 5-7 minutes until the vegetables are tender-crisp. Stir in the sweet paprika and cook for one more minute, allowing its flavors to bloom. Return the cooked chicken to the skillet with the vegetables and mix well to combine all the filling ingredients. Remove the skillet from heat.
- Create the creamy sauce. In a small bowl, whisk together 60 ml of sour cream, the 2 minced cloves of garlic, 15 ml of mayonnaise, and the chopped fresh dill. Season the sauce generously with salt and black pepper to taste. Mix until smooth and well combined, ensuring the garlic and dill are evenly distributed.
- Assemble and cook the potato pizza. Wipe out the large skillet (the same one used for the filling, if it’s non-stick) and lightly grease it with a tiny bit more vegetable oil. Heat the skillet over medium-low heat. Pour half of the prepared potato batter into the hot skillet and spread it evenly with the back of a spoon to form the first layer of the base. Cook, uncovered, for about 5-7 minutes until the edges start to set and the bottom is lightly golden. This initial cook helps set the base.
- Distribute half of the chicken and vegetable mixture evenly over the partially cooked potato base. Drizzle half of the prepared garlic-dill sauce over the filling, ensuring even coverage, then sprinkle with half of the grated mozzarella cheese.
- Carefully pour the remaining potato batter over the cheese layer, spreading it gently and meticulously with the back of a spoon to completely cover the toppings without disturbing the layers too much. Place a tight-fitting lid on the skillet and continue to cook for 10-12 minutes, or until the top potato layer is mostly set and beginning to cook through. The lid creates steam, helping the potatoes cook evenly.
- Evenly spread the remaining chicken and vegetable mixture over the top potato layer. Drizzle with the remaining sauce and generously sprinkle with the rest of the mozzarella cheese. Cover the skillet again and continue cooking for another 8-10 minutes, or until the mozzarella is completely melted, bubbly, and the potato base is thoroughly cooked and golden brown on the bottom. To check for doneness, you can carefully lift an edge with a spatula to inspect the color and texture of the bottom crust.
- Once cooked, carefully slide the hearty potato pizza onto a large serving platter or cutting board. Garnish generously with fresh chopped parsley, which adds a vibrant color and fresh aroma. Allow it to rest for a minute or two before slicing into wedges and serving immediately. Cook with love and enjoy every savory bite!
Tools You’ll Need
- Large mixing bowl
- Box grater or food processor with grating attachment
- Clean kitchen towel
- Large non-stick skillet with a lid (approx. 28-30 cm / 11-12 inches diameter)
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Whisk
- Spatula
- Small mixing bowl (for sauce)
Essential Success Tips
- Thoroughly squeeze excess moisture from the grated potatoes: This is paramount for achieving a crispy, non-soggy potato base. The drier the potatoes, the better the texture will be, preventing a gummy result.
- Use a good quality non-stick skillet with a tight-fitting lid: This prevents the potato base from sticking to the pan and ensures easy removal of the cooked 'pizza', while the lid helps cook the base evenly.
- Cook over medium-low heat consistently: This allows the potato base to cook through evenly without burning the bottom, and helps the cheese melt beautifully and thoroughly without overcooking the toppings.
- Do not overcrowd the skillet with toppings: While it’s tempting to pile on the fillings, too much can prevent even cooking of the potato layers and make the dish difficult to handle and flip (if attempting to flip).
- Check for doneness frequently: Gently lift an edge of the potato pizza with a spatula to ensure the bottom crust is golden brown and cooked through before concluding the cooking process. A raw potato base is not pleasant!
Professional Cooking Secrets
- For an extra layer of umami and depth in the potato base, consider finely mincing a small clove of garlic or a shallot and mixing it directly into the potato batter. This subtle aromatic addition significantly elevates the entire flavor profile of the 'crust'.
- To achieve an even crispier bottom crust, remove the lid for the last 5 minutes of cooking and slightly increase the heat to medium. Keep a close eye on it to prevent burning, but this direct heat will caramelize the potato sugars for a delightful crunch.
- Before assembling the second layer of potato batter, you can lightly pre-bake or sear the first potato layer on its own for a minute or two on both sides to create a more robust and defined 'crust' that holds up even better to the generous toppings.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, reheat gently in a skillet over low heat with a lid, or in an oven at 150°C (300°F) until warmed through, to retain crispness.
- Vegetable Variations: Feel free to experiment with other quick-cooking vegetables like spinach (wilt before adding), corn, or finely diced zucchini. Ensure they are finely chopped or thinly sliced to cook evenly within the given timeframe.
- Protein Swap: Ground turkey or lean ground pork can be used instead of chicken. Cook it thoroughly and drain any excess fat before adding it to the vegetable mixture for a flavorful alternative.
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely! To make this dish vegetarian, simply omit the chicken. You can increase the quantity or variety of vegetables, or add plant-based protein like cooked lentils, chickpeas, or crumbled firm tofu (sautéed) to the filling for a wholesome and satisfying meat-free option.
What kind of potatoes work best for this recipe?
Starchy potatoes like Russets or Maris Piper are ideal as they grate well and tend to yield a crispier base once moisture is removed. However, all-purpose potatoes like Yukon Golds will also work beautifully, offering a slightly creamier texture to the base.
Can I bake this in the oven instead of a skillet?
While designed for a skillet to achieve that perfect golden-brown crust, you could potentially adapt this for oven baking in a well-greased cast-iron skillet or a pie dish. You would likely need to partially bake the potato base first for about 15-20 minutes at 190°C (375°F), then add toppings and continue baking until golden and cooked through. Cooking times would vary and require careful monitoring.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 of pizza): Calories: 420-480, Protein: 25-30g, Fat: 22-28g (saturated 10-12g), Carbohydrates: 30-38g (fiber 4-6g, sugars 4-6g), Sodium: 700-900mg. (Note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and cooking methods.)
Allergy Information
This dish contains common allergens including dairy (milk, sour cream, mayonnaise, mozzarella) and gluten (all-purpose flour). For a gluten-free version, ensure to use a certified gluten-free all-purpose flour blend in the potato batter. Individuals with egg allergies should strictly avoid this dish as eggs are a core binding ingredient.
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.
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