Mini Chicken Potato Pizzas (Printable Recipe)
Hearty mini pizzas with chicken and potato on soft, golden crusts perfect for dinners or parties
# Ingredients You'll Need:
→ For the Dough
01 -
200 ml lukewarm water
02 -
100 ml olive oil
03 -
1 tablespoon sugar
04 -
10 g dry yeast
05 -
480 g all-purpose flour
06 -
1 teaspoon salt
→ For the Topping
07 -
1 to 2 potatoes peeled and diced
08 -
1 onion finely chopped
09 -
2 cloves garlic minced
10 -
1 chicken fillet diced
11 -
1 teaspoon paprika powder
12 -
1 teaspoon salt plus more to taste
13 -
Black pepper to taste
14 -
Olive oil for cooking
15 -
1 egg beaten for brushing crust
# Steps to Follow:
01 -
In a large bowl, combine lukewarm water, olive oil, sugar, and yeast. Let sit 5 to 10 minutes until frothy. Gradually add flour and salt and mix into a soft dough. Knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 45 to 60 minutes until doubled.
02 -
Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add diced potatoes and cook until golden and tender. In a separate pan, cook diced chicken with oil, paprika, salt, and pepper until browned and cooked through. Combine both mixtures in a bowl and stir.
03 -
Preheat oven to 180°C or 350°F. Punch down risen dough and divide into small portions. Roll each into a ball and flatten into palm-sized rounds. Place on parchment-lined baking sheet.
04 -
Spoon chicken potato mixture onto each dough round. Optionally sprinkle with shredded cheese. Brush crust edges with beaten egg.
05 -
Bake in preheated oven for 20 to 25 minutes until edges are golden and toppings cooked through. Let rest 5 minutes before serving.
# Extra Tips:
01 -
Add grated Parmesan to the dough for extra flavor.
02 -
Use parchment paper to prevent sticking.
03 -
Let mini pizzas rest after baking to allow flavors to settle.
04 -
Store-bought dough can be used for convenience.
05 -
Do not overload toppings to prevent soggy crusts.