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Prep time
20 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
This no dough, gluten-free potato pizza is an easy, quick and beautiful one pot meal. Thinly sliced potato slivers serve as the base and spicy cilantro chutney, instead of the traditional tomato sauce, gives the pizza a twist. If you don't feel up to making the cilantro chutney, buy it from a Indian grocery store or replace with store-bought pesto. But if you do make this chutney at home, believe me, you'll be a very happy person. —Annada Rathi
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Ingredients
- Cilantro chutney
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2 cups
roughly chopped cilantro
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1-3
thai chile peppers
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1
medium, peeled clove of garlic
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1/4 cup
unroasted, unsalted peanuts
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1 teaspoon
salt
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5 teaspoons
lime juice
- Potato pizza
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1
medium Russet potato peeled
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4 tablespoons
cilantro chutney
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1
medium roma tomato cut into thin, round slices
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1/4 cup
freshly grated parmesan cheese
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4-5
slices of fresh mozzarella cheese
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1 1/2 cups
fresh arugula
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3 teaspoons
olive oil divided
Directions
- Cilantro chutney
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Blend the ingredients into a smooth paste. Add a tbsp of water, if needed, to facilitate blending.
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Store this chutney in a clean, dry glass bottle. It lasts for 2-3 weeks in the refrigerator.
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This chutney is super versatile. Spread it on a sandwich or wrap, throw a dash of crackers and cheese, marinate vegetables, tofu in it (thinned out with some water or orange juice) and grill, add a dollop to soup or stew, spread a layer on homemade pizza. The possibilities are endless! Replace cilantro with parsley if you are not fond of cilantro.
- Potato pizza
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Wash russet potato clean. Slice into thin, round pieces with a mandolin or box grater.
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Dress the arugula with 1 tsp olive oil and salt, pepper as per taste. Set aside.
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Take a nonstick 9" skillet with a lid. Cover the bottom of this skillet with 2 tsp olive oil and a few sprays of PAM.
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Arrange potato slices in two layers in such a way that you cover the bottom.
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Sprinkle parmesan cheese to cover the potato layers. Cover with lid, turn the heat to medium and let cook for 5-8 minutes to give the potato crust a brown edge. Remove the lid and cook for 3-5 minutes.
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Turn the heat off. Spread cilantro chutney on the potato slices.
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Layer with tomato slices followed by mozzarella slices. Dress with salt and pepper.
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Cover with lid and turn the heat to medium for about 7-8 minutes or until mozzarella melts.
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Turn the heat off and slide the pizza onto a cutting board.
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Spread arugula on the pizza. Leave alone for 2-3 minutes.
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Cut into slices and serve warm.
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