Juicy Potato Crust Pizza with Mozzarella and Tomatoes
Ingredients
Base
- 1250 g waxy potatoes
- 1 small onion
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon cornstarch
- 4 medium eggs
- 200 g heavy cream
- 50 g Parmesan cheese
- Butter or oil for greasing the baking sheet
Topping
- 300 g tomato puree
- 200 g shredded mozzarella
- 1 pinch salt
- 1 pinch black pepper
- 1/4 teaspoon dried Italian herbs
- 2 tomatoes
- 1 bunch arugula
- 50 g pitted green olives
Preparation
Preheat the oven to 180°C (356°F) for conventional setting or 160°C (320°F) for convection.
Peel, wash, and dry the potatoes immediately.
Grate the potatoes finely using a fine grater and lightly squeeze out excess moisture.
Peel the onion and cut into very fine dice.
Season the potatoes with salt and pepper, then mix with cornstarch and the diced onion.
Whisk the eggs and heavy cream in a small bowl.
Grease a baking sheet with butter or oil, spread the grated potatoes on it, and pour the egg-cream mixture over the potatoes.
Grate the Parmesan cheese and sprinkle over the top.
Bake the base for about 35 minutes in the preheated oven.
Remove the baking sheet from the oven and place on a cooling rack.
Spread the tomato puree over the potato base, leaving a 1.5 cm border.
Sprinkle with some shredded mozzarella and season with salt, pepper, and dried Italian herbs.
Wash, dry, and slice the tomatoes.
Top the pizza with the tomato slices and bake for an additional 20 minutes.
Meanwhile, wash and dry the arugula.
Drain the olives and chop finely.
After baking, sprinkle the arugula and olives over the pizza.
Serve the potato pizza immediately from the baking sheet.
Tips
The pizza will keep refrigerated for at least 1 day.
