Potato Crusted Pizza
A community recipe by natzmcNot tested or verified by Nigella.com
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cut potatoes in even pieces and boil for 15mins in salted water until tender. drain, allow to coll then mash cook the brocolli in a pot of water for 3 mins then drain sift the flour and baking powder into a bowl, add potato and herbs and combine. add the milk and mix to form a soft dough. turn onto a lightly floured surface and knead to form a smooth ball. press out until its about 9 to 10 inches wide and please on a greased baking sheet pre-heat the oven at 225C (425f) and when ready bake for 10 mins, remove pizza and lower oven temp to 200c (400f) spread tomato sauce/puree on base, arrange tomatoes on top, scatter over brocolli and parma ham and cheese and bake for a further 8 to 10 mins until cheese is melted and the base is crisp
cut potatoes in even pieces and boil for 15mins in salted water until tender. drain, allow to coll then mash cook the brocolli in a pot of water for 3 mins then drain sift the flour and baking powder into a bowl, add potato and herbs and combine. add the milk and mix to form a soft dough. turn onto a lightly floured surface and knead to form a smooth ball. press out until its about 9 to 10 inches wide and please on a greased baking sheet pre-heat the oven at 225C (425f) and when ready bake for 10 mins, remove pizza and lower oven temp to 200c (400f) spread tomato sauce/puree on base, arrange tomatoes on top, scatter over brocolli and parma ham and cheese and bake for a further 8 to 10 mins until cheese is melted and the base is crisp
Introduction
you can basically have whatever topping you like, mine are just suggestion
you can basically have whatever topping you like, mine are just suggestion
Ingredients
Serves: 2-4
Metric
Cups
For the Potato Pizza Base
- 400 grams potatoes
- 175 grams self-raising flour
- 1 teaspoon baking powder
- 2 teaspoons dried herbs (your choice, such as oregano, thyme etc)
- 150 millilitres milk
For the Topping
- 150 grams broccoli (florets)
- 2 tablespoons tomato sauce (or puree, whatever you prefer)
- 2 tomatoes (sliced)
- 75 grams parma ham (or proscuitto or wafer thin ham)
- 50 grams smoked cheese (grated)
For the Potato Pizza Base
- 14⅛ ounces potatoes
- 6⅙ ounces self-rising flour
- 1 teaspoon baking powder
- 2 teaspoons dried herbs (your choice, such as oregano, thyme etc)
- 5 fluid ounces milk
For the Topping
- 5⅓ ounces broccoli (florets)
- 2 tablespoons tomato sauce (or puree, whatever you prefer)
- 2 tomatoes (sliced)
- 2⅔ ounces parma ham (or proscuitto or wafer thin ham)
- 1¾ ounces smoked cheese (grated)
Method
Potato Crusted Pizza is a community recipe submitted by natzmc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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