Mini Pumpkin Pizzas
- sweetandsalty
Mini Potato Pizzas
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
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PRESENTATION
Mini Potato Pizzas swap the dough for boiled potato rounds, each one topped with a savory tomato sauce built around onion, olives, and capers. The flavors are briny and a little bold—distinctly Mediterranean—and the whole thing works as an appetizer or something to pass around before dinner with drinks. There's no crust to mix or rest, just potato slices that hold the toppings cleanly and keep their shape through the oven.
Baking is what pulls it together. The potato rounds come out with crispy, golden edges, while mozzarella added near the end melts into a stringy, irresistible center. That contrast—crisp outside, molten through the middle, with a sauce punchy enough to hold its own against the cheese—is the whole point. Serve them straight from the oven.
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- INGREDIENTS
- Potatoes 2.2 lbs (1 kg)
- Canned tomatoes 1.3 cups (300 g)
- Mozzarella cheese 5.3 oz (150 g)
- Taggiasca olives 1.1 oz (30 g)
- Salted capers 2 ½ tbsp (20 g)
- White onions ¼ cup (40 g)
- Fine salt to taste
- Basil to taste
- Extra virgin olive oil 2 tbsp (30 g)
Preparation
How to prepare Mini Potato Pizzas
To prepare the mini boiled potato pizzas start with the potatoes. Boil them with the skin on, starting in cold water, for 30 minutes from the moment the water boils. 1 Meanwhile prepare the soffritto for the sauce by slicing the white onion thinly 2. Put it in a saucepan together with a portion of extra virgin olive oil 3.
Season with a pinch of salt and let the onion sweat over medium heat for 10 minutes 4. When it is well softened pour in the tomato pulp 5 and let it cook over low-medium heat for about 20 minutes 6.
When the sauce is cooked and thick you can add the Taggiasca olives 7 and the salt-packed capers, rinsed 8. At this point the potatoes will be ready; they should be cooked but not too soft 9.
Place them on a baking sheet lined with parchment paper and brushed with more extra virgin olive oil 10. With the help of a glass, press down the potatoes; for a more regular shape place the potatoes inside a 3.5-inch round cutter 11. Season with a pinch of salt and a drizzle of extra virgin olive oil 12.
Add the cooked sauce to the center 13, bake at 392°F in convection mode for 15–20 minutes 14. When they are nicely crisp at the edges remove from the oven and add the mozzarella cut into cubes 15.
Return to the oven for another 2 minutes at the same temperature 16 to melt the mozzarella. Fragrant with fresh basil leaves 17 and your mini boiled potato pizzas are ready to be served hot 18!
Storage
Tip
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