Podlaska Pizza on Crispy Potato Base - photo 1
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Podlaska Pizza on Crispy Potato Base

Main Dishes Pizza and Pasta Dishes for Special Occasions 75 min Medium 7 wyświetleń ~28.50 PLN - (0)
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Description

Here is a culinary journey to Podlasie in a completely new, surprising version! Podlaska Pizza is not your ordinary pizza. Instead of traditional yeast dough, its foundation is a large, crispy potato pancake, inspired by the regional potato babka. This bold combination of tradition and modernity. On the golden base, a velvety, slightly spicy sauce made from thick cream and sharp horseradish spreads, complemented by the freshness of dill. Instead of mozzarella, you'll find Koryciński cheese (or high-quality Gouda), which creates a stretchy, aromatic layer when baked. The whole is completed with bold toppings: slices of semi-dried, smoky country sausage, caramelized onions adding sweetness, and forest mushrooms that introduce earthy notes. The dish is incredibly filling, full of contrasting textures – the crunchiness of the base, the creaminess of the sauce, and the meatiness of the toppings. Serve it as an unusual lunch or the star of the evening during a gathering with friends, accompanied by a dollop of sour cream or alongside a bowl of lightly salted cucumbers.

Ingredients (16)

Servings:
3
  • Potatoes 6.7 szt.
  • Onion 2.3 szt.
  • Egg 1 szt.
  • Wheat flour type 500 45 g
  • Rapeseed oil 60 g
  • Gęsta kwaśna śmietana 18% 200 g
  • Grated horseradish 30 g
  • Fresh dill 0.5 pęczek
  • Country-style dried sausage 150 g
  • Mushrooms or wild mushrooms 200 g
  • Gouda cheese or Koryciński cheese 150 g
  • Butter 15 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Lightly salted cucumber 1 szt.
  • Fresh chives 0.3 pęczków
💰 Szacowany koszt dania: ~28.50 PLN (9.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients. Slice the sausage into thin slices, about 2-3 mm thick. Cut one onion into wedges, and leave the other whole for the pie. Clean the mushrooms with a brush or a damp cloth (do not wash under running water, as they will soak up moisture) and slice them. Grate the cheese on a coarse grater. Finely chop the dill and optional chives.

Ingredients: Country-style dried sausage, Onion, Mushrooms or wild mushrooms, Gouda cheese or Koryciński cheese, Fresh dill, Fresh chives
Organizing all the ingredients at the beginning (the so-called 'mise en place') will greatly facilitate and speed up cooking. Use a sharp knife to precisely chop the ingredients.
2

In a pan, melt the butter over medium heat. When it starts to foam, add the sliced onion. Sauté slowly for 8-10 minutes, stirring occasionally, until it becomes soft, sweet, and golden. Then add the sliced mushrooms, increase the heat, and sauté for another 5-7 minutes, until the mushrooms are browned and the water they release evaporates. Remove from the pan and set aside.

Ingredients: Butter, Onion, Mushrooms or wild mushrooms
Use a large skillet so the ingredients have space to fry rather than steam. Patience when caramelizing the onions is key to achieving a deep, sweet flavor.

Horseradish-Dill Sauce

3

In a small bowl, place the thick sour cream. Add grated horseradish, chopped dill, a pinch of salt, and a pinch of freshly ground pepper. Mix everything thoroughly with a spoon until the ingredients are evenly combined. Taste and adjust the seasoning with more horseradish, salt, or pepper if needed. Set aside in the refrigerator to let the flavors meld.

Ingredients: Gęsta kwaśna śmietana 18%, Grated horseradish, Fresh dill, Salt, Pieprz czarny świeżo mielony
The taste of horseradish can vary depending on the brand. Start with a smaller amount and gradually add more, monitoring the spiciness of the sauce.

Potato crust

4

Peel the potatoes and the onion (leave the onion whole) and grate them on a fine grater. You can use a manual grater or a food processor with the appropriate attachment. Transfer the resulting mixture to a fine sieve or a clean kitchen towel and squeeze out the excess water very thoroughly. This is the most important step for achieving crispiness! The drier the mixture, the better the pancake.

Ingredients: Potatoes, Onion
Work quickly, as grated potatoes darken. Squeezing out the water is absolutely crucial - do not skip this step! You can do it in batches, squeezing the mixture in your hands.
5

Transfer the drained potato-onion mixture to a large bowl. Crack in an egg, add all-purpose flour, a generous pinch of salt (about 1 teaspoon - 5g), and two pinches of pepper. Mix everything vigorously with a large spoon, just until the ingredients are combined. Do not mix for too long to avoid the mixture becoming watery.

Ingredients: Egg, Wheat flour type 500, Salt, Pieprz czarny świeżo mielony
Do not add too much flour, as the dough will become rubbery. The mixture should be thick but still pliable.
6

In a large non-stick skillet (28-30 cm in diameter), heat a generous amount of oil over medium-high heat. When the oil is hot (it should sizzle slightly when a bit of the mixture is added), add the entire potato mixture. Spread it evenly across the surface of the skillet using the back of a spoon, forming a large, compact pancake about 1-1.5 cm thick. Fry for about 8-10 minutes, until the bottom is deep golden and crispy, and the edges start to lift away from the skillet.

Ingredients: Rapeseed oil
Don't skimp on the oil - it guarantees crispiness. Make sure the pan is well heated before adding the mixture, otherwise the pancake will absorb the fat and be soft.
7

Now the hardest part: flipping. Cover the pan with a large, flat plate or cutting board. With a decisive motion, turn the pan upside down so that the pancake lands on the plate. Then carefully slide the pancake back onto the pan, raw side down. Fry for another 8-10 minutes on the other side until it is also golden and crispy. In the meantime, preheat the oven to 200°C (fan).

If you are worried about flipping it whole, you can divide the batter into two parts and fry two smaller pancakes. This is a safer option for beginners.

Composition and baking

8

Transfer the cooked potato pancake to a baking tray lined with parchment paper. Evenly spread the previously prepared horseradish-dill sauce on top, leaving about a 1 cm border. Sprinkle the entire surface with grated cheese.

Ingredients: Gouda cheese or Koryciński cheese
Carefully transfer the cake using a wide spatula so it doesn't break. It is quite fragile when hot.
9

Evenly spread the sautéed onions with mushrooms and slices of sausage over the layer of cheese. Place the tray in the preheated oven and bake for 10-12 minutes, until the cheese is completely melted, starts to bubble, and lightly browns at the edges.

Ingredients: Country-style dried sausage
Baking is mainly aimed at combining the flavors and melting the cheese, as all the ingredients are already cooked. Keep an eye on the pizza to avoid burning the cheese.
10

Remove the pizza from the oven. Before serving, generously sprinkle it with chopped chives (if using). Optionally, you can serve it with sliced pickled cucumbers. Cut into pieces using a sharp knife or pizza cutter and serve immediately while the crust is as crispy as possible.

Ingredients: Lightly salted cucumber, Fresh chives
Pizza tastes best hot. Serve it on a large board so everyone can help themselves.

Fun Fact

💡

Koryciński cheese, perfect for this pizza, is the first Polish cheese to receive the EU Protected Geographical Indication. It is produced using traditional methods from unpasteurized cow's milk only in three municipalities in Podlasie: Korycin, Suchowola, and Janów.

Best for

Obiad w nowym stylu Spotkanie z przyjaciółmi Kolacja z efektem 'wow' Kulinarny eksperyment

Tips

🍽️ Serving

Serve the pizza immediately after taking it out of the oven to keep the crust crispy. It pairs perfectly with a dollop of cold sour cream on each slice or a glass of kefir. Sliced pickled or lightly salted cucumbers will add a refreshing acidity.

🥡 Storage

Pizza Podlaska tastes best fresh after preparation. If there are any leftovers, store them in the refrigerator in an airtight container for up to 2 days. To regain some crispiness, reheat in an oven preheated to 180°C for 8-10 minutes, rather than in the microwave.

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