No-Flour Potato Pizza Bake

Steps

1. 1

   Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Lightly grease a medium baking dish with some of the olive oil.

2. 2

   Wash and thinly slice the potatoes. Arrange them in overlapping layers across the bottom of the prepared dish, aiming for an even layer so the potato base cooks uniformly.

3. 3

   Cover the dish tightly with foil and bake the potatoes for about 15 minutes, until they begin to soften but are not fully cooked. If the dish looks dry, add the water before covering.

   Start 15-minute timer
4. 4

   While the potatoes bake, heat the remaining olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and fragrant.

   Start 4-minute timer
5. 5

   Add the ground chicken to the skillet. Break it into small pieces with a wooden spoon and cook for 6–8 minutes, until no pink remains and the chicken reaches 165°F (74 °C) (74°C (165 °F)). Do not add salt for a baby serving; mild spices may be added for adults or older children.

   Start 8-minute timer
6. 6

   Add the mushrooms and sweet pepper to the cooked chicken. Sauté for 3–4 minutes, until the vegetables soften and most excess moisture has evaporated.

   Start 4-minute timer
7. 7

   Remove the foil from the potato base. Spread the chicken and vegetable mixture evenly over the softened potatoes.

8. 8

   Add the tomatoes in an even layer over the chicken mixture.

9. 9

   Sprinkle the shredded low-sodium mozzarella evenly over the top.

10. 10

    Return the uncovered dish to the oven and bake for 15–20 minutes, until the potatoes are completely tender, the filling is hot throughout, and the cheese is melted and lightly golden.

    Start 20-minute timer
11. 11

    Rest the bake for 5–10 minutes before serving so it sets and is cool enough to handle. Cut into soft, toddler-sized portions and check the temperature before serving.

    Start 10-minute timer