Persian-Style Potato Crust Pizza (Pitzay-e Sib Zamini)
"Discover a gluten-free masterpiece where a crispy, golden potato base meets the aromatic soul of Persian herbs and gooey melted cheese."
Instructions
Boil the potatoes until fork-tender. Drain well and allow them to cool slightly, then grate them into a large mixing bowl.
Add the eggs, salt, and black pepper to the grated potatoes. Mix thoroughly until the mixture is cohesive and slightly sticky, similar to a loose batter.
Heat a small amount of clarified butter in a skillet over medium heat. Sauté the mushrooms until golden and their moisture has fully evaporated. Stir in the dried mint, then remove from heat.
Preheat the oven to 180°C (350°F). Generously grease a baking tray with clarified butter. Spread the potato mixture evenly over the tray, pressing gently to form a uniform crust.
Scatter the sautéed mushrooms evenly over the potato base. Sprinkle with grated pizza cheese and Parmesan cheese.
Bake for 20–25 minutes, or until the cheese has melted and the potato crust is set and lightly golden.
Remove from the oven and top with sliced tomatoes, pieces of fresh mozzarella, a light drizzle of tomato sauce, minced garlic, and fresh basil leaves. Return to the oven for 5–7 minutes, just until the mozzarella softens. Serve warm.