Potato Crust Pizza with Chicken and Vegetables

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.

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.

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.

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!