Potato flatbread pizza is one of those Norwegian inventions that’s so simple you’ll wish you’d thought of it yourself. Instead of kneading and proofing a pizza dough, you use a soft potato flatbread — the kind most people know from hot dog carts — as the base. Add tomato sauce, ham, bacon, onion and a generous layer of cheese, and all that’s left is the cooking.
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In the air fryer, the whole thing takes 35 minutes from start to finish, 20 of which is pure cooking time at 180 °C. It’s everyday food that feels like a Friday treat, and at my house the kids are standing by the basket long before the timer goes off.
Estimated reading time: 4 minutes
Table of Contents
Table of Contents:
Why I love Potato flatbread pizza in the air fryer
A potato flatbread is thin and moist, and that’s exactly what makes it tricky in a regular oven: either it turns chewy, or the edges burn before the cheese has melted. The air fryer’s circulating heat hits the base just as effectively as the top, giving you a potato flatbread base that’s crispy at the edge and still soft in the middle.
On top of that, you avoid heating up a big oven for a portion that’s only two flatbreads. The air fryer is ready right away, and you can run several batches one after another while the first ones are being eaten.
The difference between air fryer and oven
If you bake Potato flatbread pizza in the oven, it typically needs longer at the same temperature, because the heat doesn’t move around the food as aggressively. In the air fryer at 180 °C, 20 minutes is enough to melt the cheese all the way through and give the bacon some color. And because the basket is small, the heat concentrates around the base — giving you an effect similar to a pizza stone, without having to invest in one.
My kitchen test with Potato flatbread pizza
I’ve made Potato flatbread pizza several times in my Cosori Dual Blaze, and 180 °C for 20 minutes is what works best for me. The prep — slicing the onion, snipping the bacon into smaller pieces and distributing the filling — takes about 15 minutes, so the whole dish comes in at 35 minutes from fridge to plate.
The most important lesson is to use both baskets if you have them. Two flatbreads side by side in the same basket will end up overlapping, so the middle turns soft while the edges turn crispy. Spread across two zones at the same temperature, they turn out even all the way round.
Put the bacon on top instead of under the cheese. That way it turns crispy, instead of steaming itself soft under the cheese layer.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The mistake that most often ruins a Potato flatbread pizza is too much tomato sauce. The flatbread is already moist on its own, and a thick layer of sauce will make the base soft and mushy no matter how long it cooks. A thin layer is plenty — leave about a centimeter free all the way around the edge.
The next one is overloading it. It’s tempting to pile on ham, bacon, onion and a mountain of cheese, but the filling needs to heat through in 20 minutes. If the layer gets too thick, the cheese on top melts while the base is still only lukewarm. Hold back, and make an extra flatbread instead.
The third mistake is letting the flatbread take off. Light flatbreads tend to lift in the air fryer’s airflow before the filling weighs them down. So distribute the filling while the flatbread is already sitting in the basket, and press down lightly in the middle — that way it stays put once the heat kicks in.
How to serve Potato flatbread pizza
Potato flatbread pizza is filling enough on its own, but it turns into a proper meal with something fresh on the side:
- A simple green salad with cucumber, tomato and a tangy dressing
- Pickled red onions or gherkins to cut through the cheese
- Homemade garlic dressing for dipping the crust in
- Raw vegetable sticks of carrot, bell pepper and cucumber for the kids
Storage and reheating
Potato flatbread pizza tastes best fresh, but leftovers keep fine for a day in the fridge in an airtight container. Reheat them in the air fryer at 180 °C until the cheese is bubbling again and the base is hot all the way through — it’s quick and gives a far better texture than the microwave, which makes the flatbread rubbery. I can’t recommend freezing it: the flatbread releases water as it thaws, and the base is never quite the same again.
Potato flatbread pizza is one of those rare meals where the shortcut actually tastes better than the original. You save the rising time, you save the washing-up, and you get a base with a potato flavor that no pizza dough can match. Try it some evening when time is short — and feel free to make an extra batch.
FAQ
A lompe is a soft, thin flatbread made from potatoes, flour and a little salt. It comes from Norway and is traditionally used to wrap hot dogs. The taste is mild and slightly sweet, and in Potato flatbread pizza it replaces the pizza dough completely, so you skip both the kneading and the rising time.
Yes, both work in the air fryer, but the result will be different. The tortilla turns crispy and almost cracker-like all the way through, while the pita bread gives a thicker, more bread-like base. Only the potato flatbread gives you the soft potato base the dish is known for.
It’s almost always caused by too much tomato sauce or too thick a layer of filling. Use a thin layer of sauce, and keep a free edge all the way around so the moisture can escape. Also make sure the flatbread lies flat in the basket without overlapping another flatbread, since overlapping traps the steam.
Recipe
Potato flatbread pizza in the air fryer
Cooking Guide
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Shopping list
Ingredients
Base
- 8 pcs potato flatbreads
- 1 tbsp olive oil (For brushing)
Tomato sauce
- 150 g chopped tomatoes (Canned, well drained)
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 1 pinch sugar (Rounds off the acidity)
Filling
- 100 g bacon (Diced)
- 100 g cooked ham (Diced)
- 1 pcs onion (Thinly sliced into rings)
- 200 g grated mozzarella (Or ready-grated pizza topping)
How to make it
Preparation
- Stir 150 g chopped tomatoes, 1 tbsp tomato purée, 1 tsp dried oregano, 0.5 tsp garlic powder, 0.5 tsp salt and 1 pinch sugar together in a bowl to make a thick sauce.
- Dice 100 g bacon and 100 g cooked ham, and slice 1 pcs onion into thin rings.
- Place 8 potato flatbreads side by side on the cutting board, and lightly brush the tops with 1 tbsp olive oil. The oil gives crispy edges and stops the base from drying out.
Cooking in the air fryer
- Preheat the air fryer to 180 °C.
- Spread a thin layer of tomato sauce on each potato flatbread, leaving about 1 cm of the edge free. Top with bacon, ham and onion, and finish with 200 g grated mozzarella.
- Place 2-3 potato flatbread pizzas on a piece of baking paper in the basket, making sure they don’t overlap. Bake at 180 °C for 6-7 minutes, until the cheese has melted and turned golden, and the bacon is crispy.
- Remove the pizzas, and repeat with the rest of the flatbreads. The next batches only take 5-6 minutes, since the air fryer is already hot.
Serving
- Serve the potato flatbread pizzas right away, while the cheese is still soft and stretchy. They taste best fresh out of the air fryer.
Our notes for the recipe
Use only a thin layer of tomato sauce. Potato flatbreads soak up moisture quickly, and too much sauce will make the base soggy instead of crispy. Spread the cheese right out to the edge so it melts down over the sides and forms a crispy cheese rim. Variation:
Swap the ham for pepperoni, tuna or sautéed mushrooms. For a meat-free version, use bell pepper, corn and extra onion instead of bacon and ham. Serving:
Serve with a green salad or fresh vegetable sticks. Potato flatbread pizza also works well as individual portions for parties and kids’ birthdays. Batch size:
How many potato flatbreads fit per batch depends on the size of the basket. Never stack them on top of each other, as they need room if the edges are to turn crispy.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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