substitua a pizza

Ingredients

• 3 large Potatoes (peeled and grated into thin sticks)
• 1 Red Bell Pepper (cut into thin strips (julienne))
• 1 Carrot (peeled and grated)
• 1 medium Red Onion (finely chopped)
• 2 tablespoons Olive Oil (for sautéing vegetables; butter or margarine can be used instead)
• 1 pinch Salt (to taste, added during sauté and batter)
• 2 tablespoons Fresh Chives (chopped; can substitute with parsley or cilantro)
• 3 Eggs (large, room temperature)
• 300 ml Milk (whole or 2% milk, at room temperature)
• 200 g All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (chemical leavening agent)
• 100 g Shredded Cheese (Mozzarella or any melting cheese, to taste)

Instructions

1. Prepare Vegetables

   Peel and grate the potatoes into thin sticks, grate the carrot, slice the red bell pepper into strips, and finely chop the red onion and fresh chives.

   Time: PT10M

2. Sauté Vegetables

   Heat the olive oil in a frying pan over medium heat. Add the onion, carrot, and red bell pepper. Sauté for about 5 minutes until softened, then season with a pinch of salt.

   Time: PT5M

3. Combine Sautéed Veg with Potatoes

   Transfer the sautéed vegetables to a large mixing bowl, add the grated potatoes and chopped chives, and mix well.

   Time: PT5M

4. Beat Eggs

   In a separate bowl, crack the three eggs, add a pinch of salt, and beat until fully combined.

   Time: PT2M

5. Add Milk to Eggs

   Pour the 300 ml of room‑temperature milk into the beaten eggs and whisk together.

   Time: PT1M

6. Prepare Flour Mixture

   In another bowl, whisk together the sifted flour and baking powder, then stir the mixture into the egg‑milk blend until a smooth, slightly thick batter forms.

   Time: PT3M

7. Combine All Components

   Pour the batter over the potato‑vegetable mixture and fold gently until everything is just combined.

   Time: PT3M

8. Preheat Oven

   Preheat the oven to 200 °C (390 °F).

   Time: PT10M

   Temperature: 200°C

9. Transfer to Baking Dish

   Grease the baking dish, pour the batter in, and spread it evenly with a spatula.

   Time: PT5M

10. First Bake

    Place the dish in the preheated oven and bake for 45 minutes.

    Time: PT45M

    Temperature: 200°C

11. Add Cheese

    Remove the loaf, sprinkle the shredded cheese evenly over the top.

    Time: PT2M

12. Second Bake

    Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden.

    Time: PT15M

    Temperature: 200°C

13. Cool and Serve

    Allow the loaf to rest for 5 minutes, then cut into wedges and serve warm.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

55 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Red Bell Pepper: Yellow bell pepper, green bell pepper
• Instead of Carrot: Zucchini (grated)
• Instead of Red Onion: white onion, yellow onion
• Instead of Olive Oil: Butter, Margarine
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh Chives: Parsley, Cilantro
• Instead of Eggs: Flax egg (for vegan version)
• Instead of Milk: Almond milk, Soy milk
• Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Shredded Cheese: Cheddar, Parmesan, Vegan cheese

Equipment Needed

• Frying Pan
• Mixing Bowl
• Grater
• Knife
• Cutting Board
• Baking Dish
• Oven
• Whisk or Fork
• Measuring Cups and Spoons
• Spatula
• Oven Mitts

Critical Steps — Do Not Skip

• Sauté vegetables until softened
• Do not over‑mix the batter
• First bake for 45 minutes at 200 °C
• Add cheese and finish baking for 15 minutes

Chef Tips from the Video

• Pat the grated potatoes dry to avoid excess moisture in the batter.
• Use a mix of mozzarella and a sharper cheese for extra flavor.
• Line the baking dish with parchment paper for easier removal.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 3 days.

Freezer: Wrap tightly in foil and freezer‑safe bag; freeze for up to 2 months. Thaw in refrigerator before reheating.

Room temperature: Can sit out for up to 2 hours after cooking; keep covered.

Make-Ahead Tips

• Prepare the batter a day ahead and refrigerate; bake when ready.
• The loaf can be baked fully, cooled, sliced, and frozen for later meals.

Frequently Asked Questions