And after the best pizza in the world, the high-protein pizza, the beer pizza and the crunchy pizza for celiacs, today is the turn of a delicious ultra-soft potato pizza.
Being prepared with potatoes, it is possible to obtain an extraordinarily soft dough, without however resorting to double leavening. In fact, only one break of an hour will be enough to obtain a result worthy of merit.
Moreover, it is a less caloric pizza than the classic pizza precisely because, thanks to the presence of potatoes, less flour will have to be used to obtain a nice compact dough. I remember, in fact, that 100 g of potatoes provide only 75-80 Kcal against 340 Kcal / 100 g of classic white flour.
Let's find out the ingredients!
Video of the Recipe
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Identity Card of the Recipe
- 183 KCal Calories per serving
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Ingrediants
For the pizza base
- 170 g (1 medium) of potatoes
- 2 tablespoons of extra virgin olive oil
- 5 g of sugar
- 5 g of salt
- 15 g of brewer's yeast
- 40 ml of milk
- 100 ml of water
- About 300 g of Manitoba flour
For the filling
- 150 g of tomato puree
- 150 g of mozzarella
- 50 g of black olives
- 50 g of green olives
- 100 g of cherry tomatoes
- a teaspoon of oregano
Materials Needed
- Casserole for boiling potatoes
- Potato masher
- Large bowl
- Pastry board
- Baking plate
- Baking paper
- Latex gloves (optional)
- Glass
- Wooden stick and wooden spoon
- Knives
- Food cutting board
Preparation
- Wash, peel and cut the potatoes into small pieces.
- Bring plenty of water to boil (no need to add salt) and dip the potato pieces into it. Cook for 15 minutes, until softened.
Watch out for cooking
To make this recipe we preferred to boil the peeled potatoes already cut into pieces to speed up cooking times. Those who wish can cook the potatoes in their skins: in this case, the cooking times will be longer (30-40 minutes).- Meanwhile, dissolve the brewer's yeast in warm water, sweetened with sugar.
- Sift the Manitoba flour into a bowl, then pour the yeast dissolved in the water, the milk and the extra virgin olive oil.
- When the potatoes are ready, pass them through a potato masher and add them to the flour. As a last ingredient, add salt. Mix the dough until the ingredients are combined.
Did you know that
Unlike other types of leavened dough, the potato pizza base does not require too long manual processing. In fact, due to the presence of potatoes, prolonged handling of the dough would require too much flour, making the dough too firm.- Pour a drop of extra virgin olive oil on a sheet of baking paper: distribute the dough and roll it out with your hands (not with a rolling pin!), Until the pan is covered.
- Let the dough rise for an hour in a warm environment.
- When the pasta is well inflated, pour in the tomato puree and bake at 200 ° C for 10-15 minutes (depending on the type of oven).
- After a quarter of an hour, remove the pizza from the oven and add the mozzarella, green olives, black olives and halved cherry tomatoes.
- Bake again for 5-10 minutes.
- Finish by sprinkling with oregano and serve the pizza very hot.
Alice's comment - PersonalCooker
Did you get your mouth watering too? Exquisite pizza, fast enough to prepare, ultra-soft and easy. Besides, it is also less caloric than classic pizzas: one more reason to try it, don't you think? Let me know if you like it by writing a comment on You-Tube or on My-personaltrainerTv.Nutritional values and Health Comment on the recipe
The soft pizza with potatoes, black olives and cherry tomatoes is a Mediterranean variation of the classic margherita pizza; while not having available the details on the distribution of fatty acids, it is conceivable that these turn mainly in favor of the monounsaturated ones compared to the saturated and polyunsaturated ones. The energy intake of this "single dish" is very high (with a prevalence of carbohydrates over the other 2 energy nutrients), but the advantage of home preparation is precisely that of being able to choose suitable and not excessive portions as in restaurants. soft pizza with potatoes is 180-200 grams (325-360kcal).
