Potato Crusted Pizza

Potato crusted pizza recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
KCAL 400 18%
Fat 5.4g 6.0
Sat Fat 3.1g 10.3
Salt 1.0g 16.7
Sugar 5.1g

Method

1. Boil the potatoes for 15 minutes in lightly salted water until tender. Drain well and allow to cool, then mash.

2. In a large bowl mix together the flour and baking powder. Add the potato and herbs and stir to combine. Add the milk and mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball

3. Meanwhile, cook the broccoli florets in a small pan of water for 3 minutes, drain and set aside

4. Place on a greased baking sheet. Press out evenly to a 23cm/9” round and baked in a preheated oven at 220°C, 200°C, Fan, Gas Mark 7 and bake for 10 minutes. Remove the pizza base and lower the oven temperature 200°C, 180°C, Fan, Gas Mark 6.

5. Spread the tomato purée over the surface; arrange the tomatoes on top then scatter over the broccoli and ham. Finally add the cheese then bake in the oven for a further 8-10 minutes until the cheese has melted and the edge of the pizza base is crisp.

 

Ingredients

400g large smooth potatoes (such as Desirée), peeled and cut into even-sized pieces

175g self-raising flour, sifted

1 teaspoon baking powder

2 teaspoons mixed dried herbs

150ml milk

For the topping:

150g broccoli florets

2 tablespoons tomato purée

2 tomatoes, sliced

75g wafer thin ham

50g smoked cheese, grated

400g large smooth potatoes (such as Desirée), peeled and cut into even-sized pieces 175g self-raising flour, sifted 1 teaspoon baking powder 2 teaspoons mixed dried herbs 150ml milk For the topping: 150g broccoli florets 2 tablespoons tomato purée 2 tomatoes, sliced 75g wafer thin ham 50g smoked cheese, grated

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