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Cooked German potato pizza with ham, eggs and tangy herb sauce next to a bowl of herb sauce.
Cooked German potato pizza with ham, eggs and tangy herb sauce next to a bowl of herb sauce.

Potato Pizza with Ham, Eggs and German Green Sauce

By Jelena Lozo
By Jelena Lozo
0 Reviews

When you’re craving a meal with a refreshing twist, look no further than this potato pizza with eggs and herby green sauce from recipe developer, Jelena Lozo (@der_kulinarische_donnerstag). Combining hearty potatoes, eggs and cured meat with a chilled, herbaceous sauce, this German-inspired pizza is perfect for spring and...

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Method

Note

For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking. If stored in an airtight container, the sauce can last for up to 3 days and it makes a great dip for vegetables, a base for salad dressings, or a sandwich spread. For hard boiling eggs, we suggest the following method: Place the eggs in a saucepan large enough to hold them in 1 layer. Add cold water to cover by 1 inch. Bring to a boil over high heat, remove from the burner, cover and let stand for 12 to 15 minutes (for large to extra large eggs). Drain and submerge in an ice bath (equal parts water and ice) for 15 minutes, then peel.

For the green sauce:
  1. Wash the fresh herbs and pat them dry. Add the herbs, sour cream, salt, mustard and sugar to the blender and mix until smooth. Pour into a bowl and mix with the yogurt. Set aside.

    Close-up of fresh herbs on a kitchen counter.

For the pizza:
  1. Place the yellow and purple potato slices into two separate, heat-safe bowls. 

  2. In a medium saucepan, bring water and salt to boil. Carefully pour the water over the potatoes. Let them soak in the salt water for 20 minutes. Drain and set aside.

  3. Cut the hard-boiled eggs into ¼-inch (½-centimeter) thick slices. Set aside.

  4. Fire up your oven. Aim for 750 to 850 °F (400 to 450 °C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

  5. Place a dough ball on a lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to form a 12-inch (30-centimeter) base, then lay the stretched dough over your lightly floured pizza peel.

  6. Top the dough with ¼ of the fior di latte, then layer ¼ of the yellow and purple potato slices and ¼ of the ham cubes, distributing evenly. 

    One hand layering slices of yellow and purple potatoes on an uncooked pizza with fior de latte.

  7. Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, using a peel to turn your pizza about every 20 seconds to ensure an even bake.

  8. Remove the cooked pizza from the oven, wait a minute for it to cool slightly, then top with ¼ of the sliced egg and a drizzle of green sauce, to taste. 

    One hand spooning green sauce over a cooked German potato pizza with ham, eggs and fior de latte.

  9. Slice into 6 pieces, serve and enjoy! Repeat these steps with the remaining dough balls.

Jelena Lozo

Self-taught chef Jelena Lozo has a passion for gastronomy, top-notch ingredients, true craftsmanship and a slight obsession with dough and fermentation. Whether it's breaking down a wild boar from scratch, fermenting kimchi by the gallon, inventing the perfect pizza dough recipe or picking grapes in the Moselle valley, Jelena loves food and shares her enthusiasm online 

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