Pitzay-e Sib Zamini (پیتزای سیب زمینی) — Persian Potato Crust Pizza

• 900 gRusset potatoes, peeled (cut into 3 cm chunks)
• 8 gFine salt (divided)
• 2 largeEggs (room temperature)
• 2 tspDried mint (rubbed between fingers to release aroma)
• 2 clovesGarlic, finely grated (about 6 g)
• 0.5 tspBlack pepper (freshly ground)
• 2 tbspOlive oil (for greasing and brushing)
• 250 gMushrooms (cremini or white, sliced 5 mm)
• 2 clovesGarlic, minced (about 6 g)
• 200 gTomatoes (ripe, thinly sliced or diced)
• 160 gTomato sauce (smooth passata or plain tomato sauce)
• 150 gPizza cheese (low-moisture mozzarella), shredded (for melt and stretch)
• 125 gFresh mozzarella, torn and well-drained (pat dry to reduce moisture)
• 30 gParmesan cheese, finely grated (for savory depth)

Instructions

1. 1

   Heat the oven to 220°C (425°F). Place a rack in the middle. Lightly oil a 30 cm (12 in) pizza pan or a rimmed baking sheet with 1 tablespoon olive oil, then line with parchment and oil the parchment lightly. This double layer helps the potato crust release cleanly and crisp evenly.

2. 2

   Boil the potatoes: add potato chunks to a pot, cover with cold water by 3–4 cm, and add 6 g of the salt. Bring to a boil, then simmer 12–15 minutes until a knife slides in easily. Drain well, return to the hot pot, and steam-dry 2 minutes, shaking the pot to remove moisture.

3. 3

   Mash and season: mash the hot potatoes until mostly smooth (a few small lumps are fine). Let cool 5 minutes so the eggs do not scramble. Mix in eggs, 2 teaspoons dried mint, grated garlic, black pepper, and remaining 2 g salt until a thick, cohesive mixture forms.

4. 4

   Form and pre-bake the crust: spread the potato mixture onto the prepared pan into a 28–30 cm round, about 10–12 mm thick, pressing firmly to compact. Brush the top with 1 tablespoon olive oil. Bake 18 minutes at 220°C (425°F) until the surface looks dry and lightly golden.

5. 5

   Cook the mushroom topping while the crust bakes: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and sauté 6–8 minutes until browned and their liquid has evaporated. Add minced garlic and cook 30–45 seconds until fragrant, then remove from heat to prevent bitterness.

6. 6

   Season the sauce: in a bowl, mix tomato sauce with 2 g salt, 1/4 teaspoon black pepper, and 1 teaspoon dried mint if using. Keep the sauce thick; watery sauce softens the crust. If your sauce is thin, simmer it 3–5 minutes in a small pan to reduce slightly, then cool 2 minutes.

7. 7

   Flip for extra crispness (recommended): remove the crust from the oven and rest 3 minutes. Lift with the parchment, invert onto a second sheet of parchment, then slide back onto the pan so the baked side faces down. Bake 6 minutes more at 220°C (425°F) to crisp the new top surface.

8. 8

   Top and melt: spread the seasoned tomato sauce evenly, leaving a 1 cm border. Sprinkle pizza cheese first, then distribute mushrooms and tomatoes. Add torn, well-drained fresh mozzarella and finish with Parmesan. Bake 8–10 minutes at 220°C (425°F) until bubbling and browned in spots.

9. 9

   Set, slice, and serve: rest the pizza 5–7 minutes so the cheese sets and slices stay clean. Cut into 8 wedges with a sharp knife or rocker. For a darker top, broil 1–2 minutes at the end, watching constantly. Serve hot while the potato crust is crisp at the edges.