A crisp pre-baked potato base, a creamy skyr and sour cream spread and a savoury layer of baby spinach, feta and mozzarella: this potato pizza needs no classic pizza dough at all.

The cooked potatoes are pressed flat directly in the dish. While the base pre-bakes in the oven, the topping is quickly mixed together. Then the pizza just needs baking until the cheese has melted and browned slightly.

Potato Pizza with Spinach, Feta & Mozzarella

Potato pizza on a base of cooked potatoes with a skyr and sour cream spread, fresh spinach, feta and mozzarella.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 3 servings

Course: Main Course

Ingredients Equipment Instructions Notes

Ingredients

  

• 1000 g potatoes already cooked
• 100 g lactose-free skyr plain
• 100 g lactose-free sour cream
• 100–110 g spinach baby spinach, fresh
• 100 g feta crumbled
• 80–100 g mozzarella grated
• 1 tbsp olive oil for greasing the dish
• salt to taste
• pepper to taste
• garlic to taste, fresh or granulated
• oregano or Italian herbs, to taste

Equipment

• 1 baking tin round, ovenproof, approx. 28 cm
• 1 mixing bowl

Instructions

 

Method

1. Prepare the potato base: Grease a round ovenproof dish (approx. 28 cm) with olive oil.
2. Press down the potatoes: Put the cooked potatoes in the dish and flatten them into an even layer with the bottom of a glass.
3. Pre-bake the base: Pre-bake in the preheated oven at 180 °C (fan) for 10–15 minutes.
4. Make the spread: Stir the skyr and sour cream together. Season with salt, pepper, garlic and oregano.
5. Spread the base: Spread the cream evenly over the pre-baked potato base.
6. Add the topping: Scatter the fresh baby spinach on top. Crumble over the feta and sprinkle with the grated mozzarella.
7. Finish baking: Bake for another 15–20 minutes at 180 °C (fan) until the cheese has melted and is lightly golden.
8. Rest briefly: Leave to rest for about 5 minutes, then cut into portions and serve warm.

Notes

The nutritional values are estimated with 105 g spinach, 90 g mozzarella and sour cream with 15 % fat.

Tips & Variations

Use cooked potatoes: The base works with potatoes that are already cooked. If you cook them fresh, the total time increases accordingly.

A firmer base: Press the potatoes down as evenly as possible. If the base is still very soft after 15 minutes, pre-bake it a little longer before adding the topping.

Spinach: The baby spinach goes onto the spread raw. It wilts during the second bake.

Other toppings: You can vary the potato pizza to your taste. With very moist ingredients, make sure the base doesn’t turn soggy.

Storage: Cool leftovers quickly, store them in the fridge and reheat thoroughly within 1–2 days.