Pizza with potatoes

Name: Pizza with potatoes - Bogdana I.
Ingredients: 250 g flour; 125 ml water; 1/2 cube fresh yeast; 3 tablespoons olive oil; 2 potatoes; 1 teaspoon seasoning for oven; baked potatoes

Pasta/Pizza - Pizza with potatoes by Bogdana I. - Recipia

One evening, those at home ordered pizza, and since I had never tried the potato version, I decided to make two trays of pizza with what I had on hand. The dough is simple, does not require rising time, and for the topping, I used only thinly sliced potatoes. I liked that it doesn't need many ingredients and turns out tasty without taking much time. Quick Info Total time: about 40 minutes Preparation time: 15-20 minutes Baking time: 20 minutes Servings: 2 small/rectangular pizzas Difficulty: easy Recipe type: quick dinner or snack Ingredients 250 g all-purpose flour 125 ml warm water 1/2 cube of fresh yeast (approx. 12 g) 3 tablespoons olive oil (plus extra for greasing) 2 medium potatoes 1 teaspoon oven potato seasoning 1/2 teaspoon salt (to taste) Preparation method 1. In a large bowl, add the flour, salt, crumbled yeast, and warm water. Mix well, then knead for a few minutes. Gradually add the 3 tablespoons of olive oil and knead until the dough is no longer sticky and becomes elastic. 2. Divide the dough into two equal pieces. You do not need to let it rise, which significantly shortens the working time. 3. Peel the potatoes and wash them well. Slice them as thinly as possible so they cook quickly and do not remain raw. 4. Roll each piece of dough into a rectangular or round shape, according to your trays or preference. Transfer the dough to a lightly greased tray or one lined with baking paper. 5. Brush the surface of the dough with olive oil using a brush or your hand. 6. Arrange the potato slices over the dough, covering the surface as evenly as possible. 7. Brush a little more olive oil over the potatoes. 8. Sprinkle the oven potato seasoning all over so that it reaches every slice of potato. 9. Place the tray in a preheated oven at 200°C and bake for about 20 minutes. Check at the end to ensure the edges are golden and the potatoes are cooked through. 10. Serve the pizza hot, straight from the tray. Why I make this recipe often For me, this recipe is convenient when I need something quick and without much preparation. The no-rise dough saves me time. The taste is simple, and if you have good spices, it's enough to enjoy every slice. Plus, you don't need many ingredients, and it can be prepared anytime. Tips and variations Tips Slice the potatoes as thin as possible. A good knife or a slicing grater helps a lot to avoid them being raw after baking. Olive oil makes a difference for the texture of the potatoes and keeps the dough from being dry. If you use very thin trays, check from time to time to avoid burning the bottom. Substitutions You can use dry yeast, about 4 g, if you don't have fresh yeast on hand. The oven potato seasoning can be replaced with a simple mix of salt, pepper, a little garlic powder, or rosemary if you prefer other flavors. The dough can also be made with whole wheat flour, although the texture will be slightly different and may require a little more water. Variations You can add very thinly sliced onion, but this is not in the original recipe. If you want, you can sprinkle a little salt or pepper over the potatoes if the seasoning mix doesn't seem enough. For a crunchier texture, you can brush the edges of the dough with a little more oil before baking. Serving suggestions It is best eaten warm, directly from the tray or on a wooden board. It works as a main dish or as a snack alongside a simple green salad. Frequently asked questions 1. Can I use cooked potatoes instead of raw? It is not recommended because in this recipe, the raw potatoes cook directly on the pizza and retain the right texture. Cooked ones become soft and crumble on the dough. 2. If I don't have fresh yeast, can I use dry yeast? Yes, you can use dry yeast, about 4 g for this amount of flour. 3. Can I make the recipe with whole wheat flour? Yes, but the final result will be slightly denser, and you may need to slightly increase the amount of water. 4. Can I add other vegetables to the pizza? The basic recipe does not include anything other than potatoes, but you can try, making sure the vegetables are sliced very thin and do not contain much water. 5. What can I use if I don't have special potato seasoning? A mix of salt, pepper, a little garlic powder, or paprika is enough if you don't have a potato mix. Nutritional values (estimated) For one pizza (half of the recipe): about 400-450 kcal. Carbohydrates: 75-80 g Proteins: 8-9 g Fats: 10-12 g These values are approximate and depend on how much oil you use for greasing and the size of the potatoes. The pizza is quite filling and does not have many fats if you do not use excess oil. Storage and reheating Potato pizza is best fresh, warm, immediately after baking. If there are leftovers, you can keep it in the fridge for a day, covered. Reheated in the oven, the edges become firm, and the potatoes can become a bit drier, so it is not ideal for long-term storage. If you need to reheat it, use the oven, not the microwave.

Pizza with potatoes

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