Mini Potato Pizza

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Mini Potato Pizza

 

Cloud Cake
Cloud Cake

Ingredients

For the potato bases
  • 2 medium medium potatoes, peeled These serve as the base for the mini pizzas.
  • 120 ml milk (½ cup) Use any kind of milk as preferred.
  • 2 large eggs Bind the ingredients together.
  • 4 tbsp all-purpose flour This helps create the dough consistency.
  • 1 tsp baking powder For leavening the dough.
  • Salt to taste
  • Olive oil as needed For greasing and frying.
For the savory filling
  • 250 g ground meat (8.75 oz) You can substitute with turkey or vegetarian protein.
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced
  • 150 g oyster mushrooms (5.25 oz), chopped
  • 1 medium tomato, diced
  • 1 tbsp ketchup For added flavor.
  • Herbs de Provence to taste
  • Black pepper to taste
  • Smoked paprika to taste
  • 20 g parsley (0.7 oz), finely chopped To enhance freshness.
  • 100 g cheese (3.5 oz), grated Use any cheese that melts well.
For the sauce
  • ½ medium red onion, finely chopped
  • 1 canned cucumber, finely chopped Also known as pickled cucumber.
  • 1 tsp mustard
  • 2 tbsp mayonnaise

Method

Preparation of potato bases
  1. Boil the peeled potatoes in salted water until they are soft, about 15-20 minutes.
  2. Once cooked, drain the potatoes and mash them until smooth.
  3. In a mixing bowl, combine the mashed potatoes with the eggs, milk, flour, and baking powder. Mix until a thick batter forms.
  4. Preheat your oven to 170°C (338°F) and lightly oil your baking molds.
  5. Spread the potato dough evenly to create mini pizza bases.
Cooking the filling
  1. In a pan, heat a little vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent.
  2. Add the ground meat to the pan and cook until browned.
  3. Toss in the bell pepper, oyster mushrooms, and diced tomato. Cook until softened.
  4. Season with salt, black pepper, smoked paprika, herbs de Provence, and ketchup. Mix in the chopped parsley and remove from heat.
Assembly and baking
  1. Spoon the filling evenly onto the potato bases, making sure to cover them well.
  2. Top each mini pizza with grated cheese.
  3. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and the bases are set and golden.
Preparing the sauce
  1. Mix the finely chopped red onion, canned cucumber, mustard, and mayonnaise until smooth.
Serving
  1. Serve the mini potato pizzas hot with the sauce on the side for dipping.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture. Variations include using turkey for the ground meat or adding chili powder for a spicy kick.

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