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Fast and tasty
Potato pizza in a frying pan

Skillet Potato Pizza

Original, delicious, and perfect for a family dinner! Skillet potato pizza is a quick take on the favorite, using grated potato in place of dough. The base comes out like one big potato pancake, topped with mushrooms that pair beautifully with the potato.

katushafin

Recipe author

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Composition / ingredients

Servings:

Potatoes (medium, or 3 large)

Eggs

Flour

Ground black pepper

Salt

Bacon

150

Button mushrooms

150

Onion (red)

Tomatoes (or 6-8 cherry)

Hard cheese

Dried spices

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 27 % 6 g

Carbohydrates 50 % 11 g

143 kcal

GI: 90 / 0 / 10

Cooking method

Cooking time: 30 min

Step 1:

How do you make potato pizza in a skillet? First, prep the toppings. As with classic pizza, you can use any deli meats, meat, pickles, olives, or peppers — I chose bacon and mushrooms. My onion is red, but any kind works — yellow onion or leek. For tomatoes, use a couple of large ones or a handful of cherry tomatoes.
Step 2:

Cut the bacon into thin strips.
Step 3:

Wash the mushrooms carefully, then dry them well with paper towels — excess moisture makes them watery and bland. Cut the button mushrooms into slices.
Step 4:

Peel the onion and cut it into half-rings.
Step 5:

Wash the tomatoes and cut them — large ones into rounds, cherry tomatoes into halves. Grate the cheese on the medium side of a grater so it melts faster. Any cheese works here — hard, semi-hard, or a soft one like mozzarella — as long as it's good quality, free of milk-fat substitutes, and melts well.
Step 6:

Prep the ingredients for the base. Use three large potatoes or four medium ones, about 1 pound (500 g) total. That was enough for one pizza in a 9.5-inch (24 cm) skillet.
Step 7:

Now make the potato base. Wash and peel the potatoes and pat them dry. Grate them on the fine or medium side of a grater — I used medium, which was faster and browned up nicely.
Step 8:

If your potatoes are very watery, squeeze out and drain the excess liquid. Beat an egg into the grated potato, add salt and pepper to taste, and stir in the flour. Wash the eggs before using them, since even a clean-looking shell can carry harmful bacteria — a food-safe wash and a brush are ideal.
Step 9:

Mix the potato batter until smooth — it should be medium-thick.
Step 10:

Heat a skillet over medium and add the bacon. Fry it, stirring, for a couple of minutes; if there isn't enough fat, add a little vegetable oil. Add the onion and mushrooms. Salt the mixture lightly — don't overdo it, since the bacon and cheese are already salty. Stir and cook the topping over high heat for 5–7 minutes, until the liquid the mushrooms release has evaporated.
Step 11:

Meanwhile, heat a second skillet and add a little vegetable oil. Spread the potato batter in an even layer covering the whole bottom. Fry the base over low heat for about 5 minutes; I covered it for a couple of minutes to make sure the potato cooked through. Once the bottom is well browned, flip it over — to keep the potato cake from tearing, slide it onto a plate first, then flip it back into the skillet.
Step 12:

Spread the topping over the potato cake and sprinkle with spices to taste (I used oregano). Add the sliced tomatoes, then scatter the grated cheese on top.
Step 13:

Turn the heat to low, cover the skillet, and cook the pizza a few more minutes, until the cheese melts.
Step 14:

Serve the pizza right away — like classic pizza, it's best hot. Enjoy!

The pizza turned out really tasty! Potato-pancake fans will especially love it, since that's exactly what the base is. I'm planning to try it with ground meat sautéed with onion.
Every oil is good only up to its smoke point — the temperature where it starts to burn and form harmful compounds. For frying, choose an oil with a high smoke point, like refined vegetable, canola, or avocado oil.
The right pan matters — a poorly chosen skillet can undo even the best recipe. Pick one suited to what you're cooking.
Buy fresh, medium-sized button mushrooms that are snowy white, unblemished, and free of any rotten smell; they shouldn't feel slimy. Rinse off any grit under warm or cold running water and trim any bad spots. Tiny mushrooms under 3/4 inch (2 cm) don't need peeling — just rinse them well — while larger ones are best peeled of their skin.