Potato Crust Pizza (پیتزای سیب زمینی) — Persian Home-Style Potato “Pizza”

• 1.5 lbRusset potatoes, peeled (cut into 3 cm chunks)
• 2Eggs (large)
• 2 tspDried mint (Persian dried mint is ideal)
• 2 tspGarlic, finely grated (about 2 medium cloves)
• 2 tbspOlive oil (for greasing and crisping)
• ¾ cupTomato sauce (plain, unsweetened)
• 1 tspGarlic, minced (about 1 clove)
• 7.1 ozMushrooms, thinly sliced (cremini or white mushrooms)
• 7.1 ozTomatoes, thinly sliced (2 small tomatoes)
• 4¼ ozPizza cheese (low-moisture mozzarella), shredded (melts cleanly and browns)
• 3½ ozFresh mozzarella, torn (drain well to avoid sogginess)
• 1.1 ozParmesan cheese, finely grated (for a salty finish)

Instructions

1. 1

   Heat the oven to 220°C and place a rack in the middle. Lightly oil a 28 cm oven-safe skillet or a 28 cm round baking pan with 1 tbsp olive oil, making sure the sides are coated so the crust releases cleanly.

2. 2

   Boil the potatoes in salted water until very tender, 12–15 minutes, then drain thoroughly. Return them to the hot pot for 60 seconds to steam off excess moisture, because a drier mash makes a crispier crust.

3. 3

   Mash the potatoes until smooth, then cool for 3 minutes so the eggs do not scramble on contact. Mix in the eggs, 2 tsp dried mint, and 2 tsp grated garlic until the mixture is cohesive and slightly sticky.

4. 4

   Press the potato mixture firmly into the prepared pan in an even layer about 1.5 cm thick, smoothing the top with an oiled spoon. Brush the surface with the remaining 1 tbsp olive oil to encourage browning and a fried-edge texture.

5. 5

   Bake the crust for 15 minutes until the edges look golden and the center feels set when lightly pressed. Remove the pan from the oven and let it rest for 3 minutes, which helps the crust firm up before topping.

6. 6

   While the crust bakes, warm 1 tbsp olive oil in a small saucepan over medium heat for 30 seconds. Add 1 tsp minced garlic and cook for 45 seconds until fragrant, then stir in the tomato sauce and 1 tsp dried mint and simmer for 3 minutes to thicken slightly.

7. 7

   Spread the sauce evenly over the baked potato crust, leaving a 1 cm border for crisp edges. Scatter the sliced mushrooms and tomatoes in a thin, even layer so steam can escape and the topping does not waterlog the crust.

8. 8

   Top with the shredded pizza cheese, then distribute the torn fresh mozzarella and finish with the Parmesan. Return to the oven and bake for 10–12 minutes until the cheese is fully melted and the edges are deeply golden.

9. 9

   For extra color, broil for 60–90 seconds, watching constantly so the cheese does not burn. Rest the pizza for 5 minutes before slicing, because the potato base sets as it cools and cuts more cleanly.