Recipes
Potato crust pizza
Our pizza base is made from potatoes, rather than flour, for a gluten-free treat the whole family can enjoy.
Our pizza base is made from potatoes, rather than flour, for a gluten-free treat the whole family can enjoy.
(100 votes)
Cook: 1 Hour
Serves: 6
Price: 50p per serving
Nutritional Information
Each 167g serving contains
Energy
920kj
220kcal
920kj
220kcal
11%
Fat
12.7g
12.7g
Med
18%
18%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
2.8g
2.8g
Low
3%
3%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
551kj/132kcal
Typical energy values per 100g:
551kj/132kcal
Ingredients
500g baking potatoes, skin on, cut into cubes
2 tbsp olive oil
1 large egg, beaten
75g Chosen by you Extra Mature British Cheddar, grated
4 tbsp Napolina Double Concentrate Tomato Purée
75g mozzarella, drained and sliced
8 baby plum tomatoes
Basil leaves, to garnish
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray. Put the potatoes in a pan with cold water. Bring to the boil, simmer for 5 minutes until tender, then drain. Put in a large bowl. Leave for 10 minutes to cool.
2
Add the oil, egg and 50g of the Cheddar to the potato. Season with black pepper and mix together.
3
Put the mixture on the baking tray. Shape into a rectangle, about 19cm x 23cm, then press lightly with a fork to get a level surface. Bake for 15 minutes.
4
Remove from the oven. Cover with the purée. Add the mozzarella and the rest of the Cheddar. Top with halved plum tomatoes.
5
Bake for another 10-15 minutes. Season and garnish with the basil.