Potato Pizza with Thinly Sliced Potatoes

Name: Potato Pizza with Thinly Sliced Potatoes
Cook time: 20 min
Cuisine: Korean
Ingredients: Bread flour — 200 g (2 cups); Sugar — 2 tsp; Salt — 0.5 tsp; Instant dry yeast — 1 tsp; Milk — 80 g (5 tbsp); Water — 40 g (3 tbsp); Olive oil — 1 tsp; Potato — 2 (small); Green and red bell pepper — 1/2 each; Onion — 1/4; Ham; Pizza cheese (shredded mozzarella) — as needed; Pizza sauce

A savory homemade pizza made by topping hand-kneaded dough with thinly sliced potatoes and fresh vegetables, then baking until golden.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Potato Pizza with Thinly Sliced Potatoes — finished dish

Summary

This snack features chewy homemade dough topped with thinly sliced potatoes, ham, and vegetables, baked to a golden finish in a 200 °C oven. Rinsing the starch from the potatoes allows you to fully enjoy their clean, nutty flavor. It is also great for sharing with family and friends at Christmas or gatherings.

Servings: 3–4 servings
Cook time: 20 minprep not included
Difficulty: Hard
Spiciness: Not spicy

Ingredients

Making the pizza dough

Bread flour200 g (2 cups)
Sugar2 tsp
Salt0.5 tsp
Instant dry yeast1 tsp
Milk80 g (5 tbsp)
Water40 g (3 tbsp)
Olive oil (or grapeseed oil, corn oil)1 tsp

Toppings

Potato2 (small)
Green and red bell pepper1/2 each
Onion1/4
Ham
Pizza cheese (shredded mozzarella)as needed
Pizza sauce

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

Instead of milk, you can warm 120 g of water and mix in 1 tbsp of skim milk powder.
Rinse the sliced potatoes in water to remove excess starch, then dry them thoroughly with paper towels or a dish towel.

Steps

Sift the flour twice.
Warm the milk and water.
Place the sugar, salt, and yeast on top of the sifted flour, keeping them separated from each other.
The newly purchased instant dry yeast has much better fermentation power than the one I used before.
Mix the salt and sugar into the flour around them with a spatula.
Mix the yeast with the flour surrounding it as well.
Mix everything together thoroughly so the salt, sugar, and yeast are evenly distributed in the flour.
Because salt and sugar can hinder the fermentation of yeast, coat them with flour first before mixing everything together.
Pour in the warmed water and milk.
Instead of milk, I warmed 120 g of water and mixed in 1 tbsp of skim milk powder.
Mix roughly with a spatula, then bring it together into a single lump with your hands.
Pour in the olive oil.
Knead by hand for about 10 minutes.
Even if it feels wet and sticky at first, keep kneading and it will absorb into the flour to reach the right dough consistency.
Pour warm water into a large bowl and place the bowl containing the dough on top.
In summer when the room temperature is around 30 °C, this step is unnecessary, but in winter like now when temperatures are low, dough does not ferment well, so doing this helps.
Cover with a damp towel or plastic wrap and let it ferment for 30 to 40 minutes.
If the water cools down, replenish it with warm water as you go.
Once fermented, roll out the dough into a round shape to a moderate thickness.
It depends on how thick you roll it, but this yields 2 crusts measuring 22 to 23 cm across.
Place the pizza dough into a pan and prick holes all over with a fork.
Finely chop the ham, onion, and bell peppers.
Spread pizza sauce over the dough and scatter the ham, onion, and bell peppers evenly on top.
Arrange the thinly sliced potatoes in a circle.
Rinse the sliced potatoes in water to remove starch, then dry them thoroughly with paper towels or a dish towel.
Scatter the cheese evenly over the top.
Add the remaining toppings and scatter more cheese.
Bake at 200 °C for 15 to 20 minutes.
If you do not have an oven, press the pizza dough down gently in a frying pan over low heat until nicely browned on both sides, add all the toppings, and microwave for 2 to 3 minutes just until the cheese melts.
However, you must briefly blanch the potatoes in boiling water and wipe off the moisture thoroughly before using them.

Ppunwife's tips

Because salt and sugar can hinder the fermentation of yeast, coat them with flour first before mixing everything together.
In summer when the room temperature is around 30 °C, this step is unnecessary, but in winter like now when temperatures are low, dough does not ferment well, so doing this helps.
If you do not have an oven, press the pizza dough down gently in a frying pan over low heat until nicely browned on both sides, add all the toppings, and microwave for 2 to 3 minutes just until the cheese melts. However, you must briefly blanch the potatoes in boiling water and wipe off the moisture thoroughly before using them.

FAQ

How can I bake it without an oven?

Pan-fry the prepared pizza dough in a skillet over low heat until golden brown on both sides, add the toppings, and microwave for 2 to 3 minutes until the cheese melts. In this case, blanch the sliced potatoes briefly in boiling water and dry them before using.

How do I ferment the dough in chilly weather?

Set the bowl with the dough over a larger bowl filled with warm water, cover with a damp towel or plastic wrap, and let sit for 30 to 40 minutes. If the water cools, replace it with warm water to maintain the temperature.

Why should I mix the yeast, salt, and sugar separately into the flour?

Salt and sugar can inhibit the yeast from fermenting properly, so you coat each with flour first before combining everything together.

What can I use if I do not have milk for the dough?

You can warm 120 g of water and dissolve 1 tbsp of skim milk powder into it to substitute for the milk.