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Mini Chicken and Potato Pizzas are the ultimate combination of soft homemade dough, golden sautéed potatoes, and juicy seasoned chicken. I love making these when I need something comforting yet convenient. They’re perfect for weeknight dinners or prepping ahead for lunchboxes and parties.
Introduction
I first made these for a game night with friends and they disappeared in minutes. Ever since, they’ve been a regular on our weekend rotation.
Ingredients
- Flour: all purpose flour gives structure and chewiness
- Yeast: dry yeast ensures rise and a fluffy base
- Olive oil: adds richness and helps keep the crust soft
- Sugar: feeds the yeast and enhances browning
- Salt: balances flavor throughout the dough
- Water: lukewarm water activates the yeast
- Potatoes: sautéed until golden they add body and flavor
- Onion: builds a savory base and blends well with the chicken
- Garlic: fresh minced garlic deepens the aroma and flavor
- Chicken fillet: diced chicken adds lean protein and texture
- Paprika: adds color and earthy spice to the topping
- Black pepper: brings warmth and gentle heat
- Egg: for brushing gives the crust a golden finish
- Olive oil: for sautéing keeps the topping moist and savory
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Step-by-Step Instructions
- Make the Dough:
- In a large bowl combine lukewarm water olive oil sugar and yeast. Let it rest for about 5 to 10 minutes until it looks foamy. Stir in the flour and salt and mix until dough comes together. Knead it by hand for about 8 minutes until soft and elastic. Set in a greased bowl and cover with a towel. Let rise in a warm place until doubled in size about 45 to 60 minutes.
- Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until soft and fragrant. Stir in the diced potatoes and cook until lightly golden and tender. In another pan cook the chicken with oil paprika salt and pepper until browned and fully done. Combine both mixtures and stir together thoroughly.
- Shape the Mini Pizzas:
- Preheat oven to 180 C. Punch down the risen dough and divide into small balls. Flatten each one into palm sized discs and place them on parchment lined trays. Keep some space between them for even baking.
- Top and Prepare for Baking:
- Spoon the chicken potato mixture onto each dough disc. If using cheese sprinkle some on top. Brush the outer edges with beaten egg to promote a golden finish.
- Bake:
- Bake in the center of the oven for 20 to 25 minutes until the bottoms are firm the crust is golden and the toppings are cooked through. Let them cool slightly and serve warm.
Personal Note
I always add a sprinkle of chili flakes on my portion for extra heat. These mini pizzas remind me of summers at my cousin’s house where we’d make endless variations using whatever was in the fridge.
Storage Tips
Store leftover pizzas in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet to bring back crisp edges.
Ingredient Substitutions
Use mushrooms or cooked lentils for a vegetarian version. Sweet potatoes can replace regular ones for a sweeter twist.
Serving Suggestions
Serve with a green salad drizzled in lemon vinaigrette. Add a garlic yogurt dip or herbed cream sauce on the side for extra indulgence.
Cultural Context
Mini pizzas have grown popular worldwide due to convenience but this potato topped version reflects rustic Mediterranean tastes especially from Southern Italy where starchy toppings are traditional.
Pro Tips
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Frequently Asked Questions About Recipes
- → Can I use store-bought dough?
Yes, using store-bought dough saves time and still delivers great results. Let it come to room temperature before shaping.
- → Should I cook the potatoes before baking?
Yes, sauté the potatoes until tender before topping the dough. This ensures even cooking and a soft texture.
- → Can these be made vegetarian?
Absolutely. Swap the chicken for sautéed mushrooms, zucchini, or your favorite meat-free filling.
- → What’s the best way to reheat leftovers?
Use a toaster oven or oven at 180°C for a few minutes to crisp up the crust without drying the toppings.
- → Can I freeze the mini pizzas?
Yes, you can freeze them after baking. Let cool completely, then store in a sealed container. Reheat before serving.
- → What cheese works best with these pizzas?
Mozzarella is a classic choice, but you can also try cheddar, gouda, or a mix for added flavor.