Potato Crusted Pizza
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- 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
Cut the potatoes into even size pieces and boil for 15 minutes in lightly salted water until tender. Drain well and allow to cool, then mash.
Meanwhile, cook the broccoli florets in a small pan of water for 3 minutes, drain and set aside
Sift the flour and baking powder into a bowl, 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
Place on a greased baking sheet. Press out evenly to a 23cm/9” round. Put into the oven 225°C/425°F/Gas Mark 7 to bake for 10 minutes. Remove the pizza base and lower the temperature of the oven to 200°C/400°F/Gas Mark 6.
Spread the tomato puree 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 base is crisp.
Ingredients
400g (14oz) large smooth potatoes (such as Desiree), peeled
175g (6oz) self-raising flour
1 tsp baking powder
2 tsp mixed dried herbs
150 ml (¼pt) milk
Topping:
150g (5oz) broccoli florets
2 tbsp tomato puree
2 tomatoes, sliced
75g (3oz) wafer thin ham
50g (2oz) smoked flavour cheese, grated
