Potato-base pizza in a pan
A super easy to make and so delicious potato base pizza in a pan. It is a beautiful gluten free pizza option that everyone will enjoy. Guaranteed!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
- 2 medium potatoes I used white, sweet and purple potatoes *
- 2-3 tsp olive oil
- 150 g mozzarella cheese
- 2 tbsp Parmesan cheese
- 2-3 tbsp cheddar cheese (grated)
- 2-3 tbsp pasta sauce (tomato base)
- 3-4 eggs
- 100 g mushrooms (sliced)
- salt to taste
- pepper to taste
- 1 pinch Italian herbs
- 1 pinch cayenne pepper optional
- few sprigs parsley
Wash thoroughly the potatoes and leave the skin on. Cut into really thin slices. Place circularly in the pan which has been put on medium fire with olive oil. Salt slightly. Allow it to cook for 2-3 minutes covered with a lid.
Remove the lid and sprinkle some Parmesan cheese.
Add the tomato/pizza sauce, the sliced mushrooms, the mozzarella cheese and the eggs. Cook covered for 1 minute and then uncovered for another 2 minutes.
Add the grated cheese and leave on heat for an extra 30 secs. Sprinkle some parsley and serve.
Serve hot or cold with some good quality Parma ham or bresaola on top.
I did put spinach few times as well and that was delicious - you just add it before putting the eggs in.
Use a generous quantity of oil and a non stick pan if you don't want potatoes to stick. Place them in the pan when the oil is beginning to heat up. Move them a little so they form a little crust and they don't stick.
To be honest even if they stick a little it's nothing to worry. ? It is delicious alongside with a fresh and crispy salad too.
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Calories: 578kcal | Carbohydrates: 31g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 324mg | Sodium: 840mg | Potassium: 1236mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1120IU | Vitamin C: 26.4mg | Calcium: 647mg | Iron: 8.9mg