Potato pizza in the Air Fryer
Crisp Italian pizza con patate with paper-thin potato slices, fresh rosemary, sea salt and melted mozzarella. The air fryer gives you a golden brown base and tender potatoes in under a quarter of an hour per pizza.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Mandoline
- 1 Cutting board
- 1 Knife
- 1 Rolling pin
- 1 Bagepapir (til airfryer)
Ingredients
Pizza dough
300 g plain flour Preferably tipo 00
2 dl lukewarm water
10 g fresh yeast Or 3 g dried yeast
1 tsp salt
1 tbsp olive oil
Potato topping
- 400 g waxy potatoes E.g. Asterix or another waxy, non-floury variety
- 2 tbsp olive oil
2 pcs fresh rosemary Sprigs, leaves picked off and roughly chopped
1 clove garlic Finely chopped
1 tsp sea salt Preferably flaky sea salt
1 pinch freshly ground black pepper
250 g mozzarella Well drained and torn into smaller pieces
Instructions
Pizza dough
- Crumble 10 g fresh yeast into 2 dl lukewarm water in a mixing bowl, and stir until the yeast has completely dissolved.
- Add 300 g plain flour, 1 tsp salt and 1 tbsp olive oil. Knead the dough for 5-8 minutes, until it is smooth and comes away from the sides of the bowl.
- Cover the bowl with a tea towel and leave the dough to rise in a warm place for 1 hour, until it is roughly doubled in size.
Preparation
- Peel 400 g waxy potatoes and slice them 1-2 mm thin on a mandoline. Rinse the slices in cold water to remove the starch, and pat them completely dry in a clean tea towel.
- Toss the potato slices in 2 tbsp olive oil together with 1 clove garlic, 2 pcs fresh rosemary, 1 tsp sea salt and 1 pinch freshly ground black pepper. Use only the leaves from the rosemary.
- Divide the dough into two equal pieces. Roll out each piece into a round base of about 20 cm on a lightly floured surface, and place the base on a piece of baking paper cut to fit the air fryer basket.
- Spread the potato slices over the bases in a single, slightly overlapping layer, right out to the edge.
Cooking in the air fryer
- Preheat the air fryer to 190 °C fan.
- Lower the first pizza into the basket with the baking paper and bake it for 8 minutes at 190 °C, until the base is golden brown and the potato slices are tender.
- Scatter half of 250 g mozzarella over the pizza, and bake it for a further 4 minutes at 190 °C, until the cheese has melted and is lightly golden.
- Take the pizza out and repeat the baking with the second pizza. The air fryer is already hot, so the second batch usually takes a minute less.
Serving
- Cut each pizza into four slices and serve them straight away, while the base is still crisp.
Notes
Tips for a perfect result:
Slice the potatoes as thinly as possible — 1-2 mm on a mandoline. If the slices are thicker, par-boil them for 2 minutes in lightly salted water and pat them completely dry, otherwise they will not have time to turn tender in the air fryer. The mozzarella only goes on for the last few minutes, so it does not turn dry and rubbery. Variation:
Swap the rosemary for fresh thyme, or scatter the pizza with grated Parmesan and a few drops of truffle oil just before serving. A handful of rocket on top makes it fresher. Serving:
Serve the potato pizza for lunch or as a light main course with a green salad and a lemon vinaigrette. It also tastes excellent lukewarm as a snack with a glass of white wine. Portion size:
Measure the base of your air fryer basket before you roll out the dough — the pizza needs to lie flat without curling up the sides. If you have a small basket, divide the dough into four smaller bases and bake them for 6-7 minutes before the cheese goes on.
Slice the potatoes as thinly as possible — 1-2 mm on a mandoline. If the slices are thicker, par-boil them for 2 minutes in lightly salted water and pat them completely dry, otherwise they will not have time to turn tender in the air fryer. The mozzarella only goes on for the last few minutes, so it does not turn dry and rubbery. Variation:
Swap the rosemary for fresh thyme, or scatter the pizza with grated Parmesan and a few drops of truffle oil just before serving. A handful of rocket on top makes it fresher. Serving:
Serve the potato pizza for lunch or as a light main course with a green salad and a lemon vinaigrette. It also tastes excellent lukewarm as a snack with a glass of white wine. Portion size:
Measure the base of your air fryer basket before you roll out the dough — the pizza needs to lie flat without curling up the sides. If you have a small basket, divide the dough into four smaller bases and bake them for 6-7 minutes before the cheese goes on.
Nutrition
Calories: 608kcalCarbohydrates: 74gProtein: 23gFat: 22gSaturated fat: 9gPolyunsaturated fat: 1.2gMonounsaturated fat: 10gTrans fat: 0.3gCholesterol: 34mgSodium: 1260mgPotassium: 525mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 330mgIron: 1.8mgNet carbohydrates: 70g
