Chewy Cheese Crust Potato Pizza
How to Make a Chewy-Dough Cheese Crust Potato Pizza at Home
Create a delightful cheese crust potato pizza with a wonderfully chewy homemade dough! This recipe allows you to customize toppings to your heart’s content, making it a perfect canvas for your favorite ingredients.
For the Chewy Pizza Dough- 150ml Warm Water (approx. 105°F/40°C)
- 1 Tbsp Sugar
- 1 tsp Instant Dry Yeast
- 240g All-Purpose or Bread Flour
- 1/4 tsp Salt
- 1 Tbsp Oil (Vegetable or Olive Oil)
For the Pizza Toppings- 6 String Cheese Sticks (or mozzarella cheese cut into strips)
- Tomato Sauce or Pizza Sauce, to your liking
- 1/2 Onion, thinly sliced or diced
- 2 pieces Cooked Chicken Breast, shredded or sliced
- Creamy Mashed Potato Filling
- Shredded Mozzarella or Pizza Cheese, generously
For the Creamy Mashed Potato Filling- 4-5 Medium Potatoes
- 1 Tbsp Mayonnaise
- 1 Tbsp Butter
- 4 Tbsp Milk or Cream
- Pinch of Salt
- Pinch of Black Pepper
- 6 String Cheese Sticks (or mozzarella cheese cut into strips)
- Tomato Sauce or Pizza Sauce, to your liking
- 1/2 Onion, thinly sliced or diced
- 2 pieces Cooked Chicken Breast, shredded or sliced
- Creamy Mashed Potato Filling
- Shredded Mozzarella or Pizza Cheese, generously
For the Creamy Mashed Potato Filling- 4-5 Medium Potatoes
- 1 Tbsp Mayonnaise
- 1 Tbsp Butter
- 4 Tbsp Milk or Cream
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Let’s start by making the pizza dough. In a bowl, combine 150ml of warm water (around 105°F or 40°C – it should feel comfortably warm to the touch) and 1 Tbsp of sugar. Stir until the sugar is completely dissolved. The sugar feeds the yeast and helps it activate.
Step 2
Once the sugar water is ready, sprinkle in 1 tsp of instant dry yeast and give it a gentle stir. Cover the bowl with plastic wrap and let it sit in a warm place for about 15 minutes to allow the yeast to bloom.
Step 3
After 15 minutes, you should see a frothy, bubbly layer on top – a sign that your yeast is alive and active! It looks almost like it’s ‘brewing’.
Step 4
Now for the dough. In a larger bowl, combine 240g of all-purpose or bread flour and 1/4 tsp of salt. Make a well in the center and pour in the activated yeast mixture.
Step 5
Using a spatula or your hands, mix everything until a shaggy dough forms and no dry flour remains. It might seem a bit sticky at first, which is perfectly fine.
Step 6
Add 1 Tbsp of oil to the dough. Knead by hand for about 4-5 minutes, until the oil is fully incorporated and the dough becomes smooth and elastic. Folding and stretching the dough will develop its gluten structure.
Step 7
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a lid or plastic wrap, and refrigerate for 1-2 days. This cold fermentation process is key to achieving a wonderfully chewy crust and a deeper flavor.
Step 8
About 4 hours before you plan to bake your pizza, take the dough out of the refrigerator and let it rest at room temperature. Allow it to rise in a warm spot until it has roughly doubled in size.
Step 9
While the dough proofs, let’s prepare the creamy mashed potato filling, a delicious core component of this pizza. Boil or steam the potatoes until very tender. While they are still hot, peel them and mash them thoroughly. Add 1 Tbsp of butter to the hot mashed potatoes and let it melt in.
Step 10
Stir in 4 Tbsp of milk or cream, 1 Tbsp of mayonnaise, a pinch of salt, and a pinch of pepper. Mix until you achieve a smooth, creamy consistency. The mayonnaise adds a lovely richness.
Step 11
Your smooth and luscious mashed potato filling is ready! For a decorative touch, transfer it to a piping bag with a star tip. If you don’t have a piping bag, you can simply spoon it onto the pizza.
Step 12
Gently punch down the risen dough on a lightly floured surface to release the air.
Step 13
Place a sheet of parchment paper on your pizza pan or baking sheet. Lightly grease the parchment paper, then press or stretch the dough into a circle about 26cm (10 inches) in diameter. You can leave the edges slightly thicker for the crust. If the dough is too sticky, lightly oiling your hands can help.
Step 14
Now for the star of the show – the cheese crust! Arrange the 6 string cheese sticks along the inner edge of the dough. Packing them in ensures a generous cheese pull.
Step 15
Fold the outer edge of the dough over the string cheese, tucking it in to completely enclose the cheese. Pinch the edges firmly to seal. Then, use a fork to prick holes all over the base of the pizza to prevent it from puffing up too much during baking.
Step 16
Spread your desired amount of tomato or pizza sauce evenly over the dough, leaving the cheese-crusted edge bare.
Step 17
Arrange the thinly sliced or diced onion evenly over the sauce. The sweetness of the onion will complement the other flavors beautifully.
Step 18
Pipe or spoon the creamy mashed potato filling onto the pizza in your desired pattern. Scatter the cooked chicken breast pieces over the mashed potato.
Step 19
Add another layer or decorative dollops of the mashed potato filling over the chicken. (Optional) You can also add a drizzle of cheese sauce, like a melted cheddar, for extra richness.
Step 20
Generously sprinkle shredded mozzarella or pizza cheese over the entire pizza. Bake in a preheated oven or air fryer at 170°C (340°F) for approximately 25 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Adjust baking time as needed for your oven.
Step 21
Voilà! Your delicious cheese crust potato pizza is ready. The golden-brown crust and bubbling cheese are incredibly appetizing.
Step 22
Slice it up while it’s hot and enjoy the wonderful combination of chewy dough, creamy potato filling, and gooey cheese!
