RUSSIAN CUISINE russian.kitchen
Today

Pizza with mushrooms, potato and sour cream sauce

Russian Edition
A white pizza with thin potato slices and sliced mushrooms on a sour cream sauce, one slice lifted, on a plain plate

potato and mushrooms

Yeast-dough pizza with a sour cream and garlic sauce, thin potato slices and mushrooms

Sour cream with garlic powder goes on the dough as the first layer, and thin potato slices and mushrooms cover it.

Cook it

The share window did not open. Link to the dish: https://russian.kitchen/2026-11-05/

Next dish in

Now let’s cook

Servings
6
Time
4 h 45 min
1 h 15 min of it active

On this pizza the sour cream gets the ground floor, and the potato and mushrooms are upstairs.

Ingredients

  • 500 g wheat flourground from wheat grains
  • 300 ml waterplain tap water
  • 3 g dry yeastbaker’s yeast, dried, which raises the dough
  • 1½ tbsp olive oilmade from the fruit of the olive tree
  • 10 g saltfine table salt
  • 300 g potatotubers eaten as a vegetable
  • 220 g sour creamthick soured cream made from cream and a starter culture
  • 19 g garlic powderdried cloves ground to a powder
  • 500 g button mushroomsshop-bought button mushrooms: edible mushrooms that are grown on farms, not gathered
  • 2 g saltfine table salt
  • 1 tbsp olive oilmade from the fruit of the olive tree
  • 3 g saltfine table salt
  • 1 tbsp olive oilmade from the fruit of the olive tree
  • 1 tsp olive oilmade from the fruit of the olive tree

Method

  1. Stir 3 g of dry yeast into 300 ml of water, add 500 g of flour and mix it roughly with a spoon. Add 1½ tbsp of olive oil and 10 g of salt, bring the dough together by hand, then knead it hard on a floured surface until it is soft and elastic. Put the dough in a bowl greased with 1 tsp of olive oil, cover it with cling film and leave it for 4 hours, until it has grown to about three times its size.

  2. While the dough rises, peel 300 g of potatoes and cut them into very thin slices. Cover the slices with cold water and leave them for at least 1 hour: the potato gives up its starch and the slices will not fall apart in the oven.

  3. Mix 220 g of sour cream with 19 g of garlic powder (about 2 tbsp).

  4. Slice 500 g of button mushrooms.

  5. Drain the potatoes and dry the slices very well. Toss them with 1 tbsp of olive oil and 3 g of salt.

  6. Heat the oven to 220 °C. Grease a baking tray with 1 tbsp of olive oil, lay the risen dough on it and press it out with your fingertips to the edges of the tray.

  7. Spread the sour cream sauce over the dough, then lay the potato and mushrooms on top, mixed together, so that the dough is covered completely, and sprinkle 2 g of salt over the mushrooms. Bake for 20–25 minutes.

Share

Telegram