Potato Crust Pizza Pie: A Fusion Comfort Food Masterpiece

Discover a unique twist on traditional pizza with this innovative potato crust pizza pie. This gluten-free alternative combines the comfort of mashed potatoes with aromatic Indian spices and Italian-inspired toppings, creating a memorable fusion dish that’s perfect for family dinners or special occasions. Born from the creative mind of Emily, this recipe transforms humble potatoes into a crispy, flavorful crust that cradles seasoned chicken and melty cheese.

Ingredients

For the Chicken Filling

  • 300g (10.5 oz) boneless chicken cubes
  • 1-2 tablespoons (15-30ml) cooking oil
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon (2.5g) red chili powder (Lal mirch powder)
  • 1 teaspoon (5g) cumin powder (Zeera powder)
  • ½ teaspoon (2.5g) Himalayan pink salt
  • 1 teaspoon (5g) dried oregano
  • ½ teaspoon (2.5g) black pepper powder (Kali mirch powder)
  • 1 teaspoon (5g) ginger garlic paste (Adrak lehsan paste)
  • 1 medium capsicum (bell pepper), diced
  • 1 large onion, diced

For the Cream & Egg Mixture

  • ¾ cup (180ml) heavy cream
  • 2 large eggs
  • ¼ teaspoon (1.25g) crushed black pepper
  • ¼ teaspoon (1.25g) Himalayan pink salt
  • ½ teaspoon (2.5g) garlic powder

For the Potato Base

  • 300g (10.5 oz) potatoes, boiled
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (2.5g) crushed black pepper
  • ½ teaspoon (2.5g) Himalayan pink salt
  • 1½ tablespoons (22.5ml) cooking oil, divided

For Topping and Garnish

  • 50g (1.76 oz) cheddar cheese, grated
  • 50g (1.76 oz) mozzarella cheese, grated
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • Crushed red chili flakes to taste
  • Heavy cream for garnish

Instructions

Step 1: Prepare the Chicken Filling

  1. Heat oil in a frying pan over medium heat
  2. Add chicken cubes and cook until color changes
  3. Season with lemon juice, red chili powder, cumin powder, salt, oregano, black pepper, and ginger garlic paste
  4. Cook for 6-8 minutes until chicken is tender
  5. Add diced capsicum and onion, mix well, and set aside

Step 2: Make the Cream & Egg Mixture

  1. In a jug, combine cream, eggs, black pepper, pink salt, and garlic powder
  2. Whisk thoroughly until well combined
  3. Set aside for later use

Step 3: Create the Potato Base

  1. Roughly mash the boiled potatoes in a large bowl
  2. Mix in oregano, garlic powder, black pepper, pink salt, and 1 tablespoon oil
  3. Grease a 9-inch pan and spread potato mixture evenly
  4. Brush with remaining oil and prick surface with a fork
  5. Bake at 400°F (200°C) for 18-20 minutes

Step 4: Assemble and Bake

  1. Layer prepared chicken filling over the baked potato crust
  2. Sprinkle with fresh parsley
  3. Pour the cream and egg mixture evenly
  4. Top with grated cheddar and mozzarella cheese
  5. Sprinkle with crushed red chili
  6. Bake at 400°F (200°C) for 20-25 minutes until golden
  7. Garnish with a drizzle of cream and fresh parsley

Nutritional Information

Per serving (8 servings):

  • Calories: 385
  • Protein: 23g
  • Carbohydrates: 28g
  • Fat: 22g
  • Fiber: 3g
  • Sodium: 580mg

Timing:

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes

Pro Tips and Tricks

  • Boil potatoes until just tender – overcooked potatoes will make a soggy crust
  • Pat boiled potatoes dry before mashing to remove excess moisture
  • Pre-baking the potato crust ensures a crispy base
  • Let the pie rest for 5-10 minutes before slicing for cleaner portions
  • Use freshly grated cheese for better melting properties

Variations and Substitutions

  • Replace chicken with mushrooms for a vegetarian version
  • Use sweet potatoes for a different flavor profile
  • Swap cheeses with any melting cheese of your choice
  • Add different vegetables like corn or mushrooms
  • Use Italian herbs instead of Indian spices for a different twist
  • Make it spicier by adding green chilies to the filling

Common FAQs

Q: Can I make the potato crust ahead of time?
A: Yes, you can pre-bake the potato crust up to 24 hours ahead and store in the refrigerator.

Q: Why is my potato crust soggy?
A: Ensure potatoes are well-drained and patted dry before mashing, and don’t skip the pre-baking step.

Q: Can I freeze this dish?
A: While possible, it’s best enjoyed fresh. If freezing, do so before adding the cream-egg mixture.

Q: Can I use leftover mashed potatoes?
A: Yes, but they should be fairly dry and well-seasoned.

Storage and Make-Ahead Tips

  • Store leftovers in an airtight container for up to 3 days
  • Reheat in the oven at 350°F (175°C) for best results
  • Prepare chicken filling up to 2 days ahead
  • Pre-bake potato crust up to 24 hours in advance
  • Do not freeze after adding the cream-egg mixture
  • Let cool completely before refrigerating