Potatoes do more than fill you up. The potassium in potatoes — more than 420 mg per 100 g — helps cells conduct electricity, which is vital for muscle and nerve activity and supports normal heart function. Vitamin B6, about 0.3 mg per 100 g, helps hundreds of enzymes work properly, aids in breaking down protein, and supports mental health. Potatoes also contain choline, a precursor to the neurotransmitter acetylcholine, which dilates blood vessels, stabilizes heart rhythm, and helps muscles contract. Combined with fats, choline forms phospholipids—the building blocks of cell membranes. In terms of cellular components, potatoes rank just behind protein sources like meat and soy.
Ingredients for the base (serves 8): 450 g of peeled potatoes; 1 egg; 1 tablespoon of flour; 1 teaspoon of dried garlic; 1 teaspoon of Italian herb mix; black pepper and salt to taste.
Ingredients for the filling: 80 g of ham or sausage; 150 g of sulguni cheese or classic parmesan; 2 tomatoes; 1 small onion; 10 olives; 1 clove of garlic; 3 tablespoons of ketchup.
Grate the peeled potatoes, place them in a sieve, rinse with cold water, and squeeze out the excess moisture.
Add a raw egg to the potatoes. Season with salt and pepper and mix well. Gradually add the flour and mix until the mixture is uniform.
Heat a skillet with a thin layer of oil. Pour the mixture into the pan, flatten it with a spoon, and fry for two minutes over high heat. Reduce the heat, cover, and cook for another five minutes. Flip the potato “pancake” and fry the other side in the same way.
Prepare the filling. Mix the pressed garlic with the ketchup. Grate the cheese on a fine grater. Cut the olives in half. Slice the tomatoes into rounds, the onion into thin half-rings, and the sausage or ham into half-moons.
Transfer the potato base to a baking sheet or baking dish. Spread the garlic-ketchup over the potato “pancake” and sprinkle with grated cheese, using about two-thirds of the amount.
Add the onion, sausage or ham, and olives. Top with the tomato slices and sprinkle with the remaining cheese.
Preheat the oven. Traditional pizza is baked at much higher temperatures in wood-fired ovens, but 180°C will be fine here since the potato base is already cooked. Bake for 15 minutes. Once the cheese has melted, remove the potato pizza from the oven, cut it into pieces, and serve.
Life Hack
In Italian pizzerias, a pizza with a diameter of 25–30 cm is considered a single serving. Traditionally, hot pizza from the oven is drizzled with olive oil and sprinkled with grated Parmesan before serving.
