Crispy Smoked Salmon Smashed Potato Pizza
Swap traditional dough for a crispy smashed potato crust in this savory, gluten-free pizza. Topped with creamy garlic-lemon sauce, smoked salmon, and fresh arugula.
This inventive take on pizza replaces a traditional flour crust with whole yellow potatoes, smashed and roasted until perfectly crisp. The combination of the golden, earthy potato base with a bright lemon-garlic cream and delicate smoked salmon creates a dish that feels both comforting and elegant. It is a fantastic gluten-free alternative that does not compromise on flavor or texture.
Ingredients
- 500 g small whole yellow potatoes
- 1 tbsp olive oil
- to taste salt and black pepper
- to taste five-spice powder
- 1/2 cup grated white cheese
- 1/2 cup sour cream or plain yogurt
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 150 g smoked salmon slices
- 1 handful fresh arugula
- 1 tsp freshly grated lemon zest
Instructions
- 1Bake the potatoes
Place the round baking pan filled with small, whole yellow potatoes into the preheated oven and bake at 180 degrees for 30 minutes until fully cooked and tender.
Tip: Ensure the potatoes are evenly spaced in the pan for uniform baking. - 2Smash the baked potatoes
Remove the baked potatoes from the oven and use the flat bottom of a clear glass to press down on each potato, smashing them flat until they form a continuous, even crust inside the pan.
Tip: Press firmly but carefully so the potatoes mash together without tearing the baking paper underneath. - 3Season the potato crust
Pour olive oil and sprinkle salt, pepper, and five-spice powder evenly over the surface of the smashed potato crust to infuse flavor before the second bake.
Tip: Drizzle the oil evenly so every part of the smashed potato gets crispy. - 4Add cheese and seasoning
Sprinkle a generous layer of grated cheese and extra seasonings evenly across the entire surface of the smashed potato crust.
Tip: Distribute the cheese right to the edges for a cheesy, golden crust border. - 5Bake the potato crust again
Place the seasoned and cheese-topped smashed potato crust back into the oven and bake at 180 degrees for another 10 minutes until golden and crispy.
Tip: Keep an eye on the cheese to ensure it melts and browns nicely without burning. - 6Prepare the garlic lemon sauce
In a small glass bowl, combine sour cream or yogurt with minced garlic and a squeeze of fresh lemon juice, mixing them together thoroughly to create a creamy sauce.
Tip: Freshly squeezed lemon juice adds a bright acidity that balances the creamy sauce. - 7Spread the sauce
Using a spoon, evenly spread the prepared creamy white garlic and lemon sauce over the surface of the crispy baked potato crust.
Tip: Make sure to cover the crust evenly right up to the edges for balanced flavor in every bite. - 8Layer with smoked salmon
Carefully arrange slices of raw smoked salmon over the layer of creamy white sauce on the potato crust.
Tip: Overlap the salmon slices slightly to ensure every slice of the finished potato pizza gets an even portion. - 9Garnish with fresh greens
Scatter fresh green herb leaves evenly over the layer of smoked salmon on the potato pizza.
Tip: Add the fresh herbs just before serving or slicing so they maintain their crisp texture and vibrant color. - 10Add lemon zest
Gently sprinkle freshly grated yellow lemon zest all over the assembled potato pizza to add a bright citrus aroma.
Tip: Zest only the bright yellow outer peel and avoid the bitter white pith underneath.
