Skip to main content

Potato stuffed cheesy crust pizza

Hope you all doing good Friends :) Back to blogging after a short break and I really missed my blogging and lots of delicious recipes of my friends. My life has become very busy with new commitments and am trying my best to be regular on my passion field. Please do shower your love and encouragement like before with your valuable comments.
And coming to Today's recipe, Prepared this delicious Innovative pizza for a competition few days back. It tasted very delicious and yummy.

Here is my Innovative Pizza...

Ingredients :

1 ½ Cup Maida / All purpose Flour
1 Tsp Instant yeast
1 Tsp Salt
! Tbsp olive oil
½ Cup Water

1 Cup Tomato Sauce
1 Tbsp pizza seasoning

3 Potatoes
200 gms Mozzarella cheese, grated (1/2 Cup for crust and remaining for pizza)

1 Medium Green Bell pepper, sliced
1 Medium Yellow Bell pepper, sliced
2 Potatoes, Cut into cube shaped
2 Tsp Oil

Method :

Take large bowl and add Maida/All purpose flour followed by yeast, salt and oil.

Add water little by little and knead well to form dough.

Now place the dough in greased pan and cover it with damp cloth or cling foil.

Rest it for 3-4 hours or until it gets doubled.

Knead again and divide the dough into two balls. Keep aside.

Heat 2 Tsp oil in a pan and add the cube shaped potatoes.

Pan sear them and remove from the flame. Keep aside.

Boil 3 potatoes in a pressure cooker and grate it after it gets cooled.

Take grated potatoes in a small bowl and add 1/2 cup grated Mozzarella cheese.

Mix well and keep aside.

Take one ball from the dough and roll it using rolling pin into large circle (like chapathi / Roti).

Now place the rolled dough in a baking plate and fill the grated potato – cheese mixture in the corners leaving ½ inch dough.

Now close or seal the edges and keep aside.

Place the potato stuffed rolled pizza on a pizza baking plate. (I have covered a round cake tin pan using Aluminium foil and used the base for baking pizza ).

Take Tomato sauce in a small bowl and add mixed pizza seasoning.

Mix well and spread it on the pizza dough.

Now sprinkle cheese on top of tomato sauce.

Place green bell peppers, yellow bell peppers and pan seared potatoes.

Sprinkle some more grated cheese and bake it for 20 minutes at 180 degree Celsius. ( I have used microwave convection mode)

Once done, remove from the oven and repeat the process for remaining dough.

Season it with pizza seasoning and serve hot with Tomato sauce.

Serving Options :

Serve hot with Tomato sauce.


  1. interesting one,haven't tried this way :)

  2. Wow these potato stuffed pizzas look great .You must have got the first prize then right ?

  3. Potato stuffed pizza looks so tempting,beautifully baked,nice idea

  4. this is so good... would have tasted awesome...

  5. wow interesting pizza like the store ones...stunning one

  6. Very nice.. better than cheese stuffing.

  7. never though of tring potato in pizza crust... sounds interesting and luscious..

  8. tempting pizza...thanks for the innovative idea...wonderful!

  9. Potato stuffed... Never ever thought... Great yaar...just wow...

  10. lovely..yummy...lot of calories too...

  11. Awesome for your sharing. I really love your story as it inspired me a lot since I alwasy want to open my own restaurant. Keep dreamming!
    Restaurant Management Software


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …