If you’re looking for a tasty side dish that’s easy to prepare, patate alla pizzaiola are the perfect choice. An irresistible side dish made with just a few ingredients and plenty of flavour.
4 people
1
Thinly slice the potatoes using a mandoline and grate the mozzarella.
2
Brush a 28 cm round baking dish with a drizzle of olive oil, then spread two tablespoons of Mutti Pasta Sauce with Parmigiano over the base.
3
Arrange a layer of potatoes, spoon over some Mutti Pasta Sauce and add a little of the grated mozzarella. Repeat twice more to create three layers in total. Finish with the remaining mozzarella, a drizzle of olive oil and pour in half an espresso cup of water.
4
Cover the dish with a sheet of baking parchment, then seal it with aluminium foil. Bake in a preheated fan oven at 190°C for about 50 minutes.
5
Remove the parchment and foil, then continue baking until the top is golden brown.
6
Now serve and taste all of the pizza flavour that you love in a new format!
Baked potato pizzaiola belongs to the collection of home-style recipes that have been passed down through generations because they always work. It is the kind of dish that regularly appears on family tables whenever you want something warm, satisfying and easy to prepare. The method is straightforward and suitable even for less experienced cooks. The potatoes are thinly sliced and arranged in layers in a baking dish, alternating with Mutti Pasta Sauce with Parmigiano and grated mozzarella. Continue layering until the dish is full, creating neat layers without needing to be overly precise. Once assembled, cover the dish with baking parchment and aluminium foil before placing it in the oven. As it bakes, the potatoes become tender, absorb the sauce and settle into a compact, cohesive dish. It is a recipe that requires very little attention, leaving you free to prepare the rest of the meal while the oven does the work.
The dish owes much of its character to Mutti Pasta Sauce with Parmigiano, which makes the recipe even easier to prepare. It is perfectly balanced, rich and creamy, with a savoury flavour that pairs beautifully with the potatoes. Spread between each layer, it coats every slice and helps create a smooth, creamy texture throughout. The grated mozzarella melts as it bakes, binding the layers together. On top, it develops a light golden crust that makes the dish even more inviting. The result is compact, creamy in the centre and delicately golden on the surface. This recipe is all about striking the perfect balance between convenience and flavour. It is neither elaborate nor overly decorative: just a handful of ingredients, simple steps and a result that everyone will enjoy. That is precisely why it is one of those recipes that naturally becomes part of everyday family cooking.
