Potato pizza recipe
information
This delicious pizza makes an excellent supper dish served with a green salad and French bread.
ingredients
125 g (4 oz) self-raising flour
salt
50 g (2 oz) margarine or butter
250 g (9 oz) cold mashed potatoes
vegetable oil, for greasing
salt
50 g (2 oz) margarine or butter
250 g (9 oz) cold mashed potatoes
vegetable oil, for greasing
Topping
1 tablespoon vegetable oil
1 large onion, sliced
1 red pepper, deseeded and sliced
1 clove garlic, crushed (optional)
125 g (4 oz) button mushrooms, sliced
pinch of oregano
2 teaspoons malt vinegar
freshly ground black pepper
1 tablespoon tomato puree
175 g (6 oz) Cheddar cheese, sliced
1 large onion, sliced
1 red pepper, deseeded and sliced
1 clove garlic, crushed (optional)
125 g (4 oz) button mushrooms, sliced
pinch of oregano
2 teaspoons malt vinegar
freshly ground black pepper
1 tablespoon tomato puree
175 g (6 oz) Cheddar cheese, sliced
method
1. Heat the oven to 230C/450F/Gas8.
Oil a large baking sheet.
2. Make the base: sift the flour and salt into a large bowl. Add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs, then add the mashed potatoes and knead the mixture lightly until smooth.
3. Press the dough into a 25 cm/10 inch round and refrigerate.
4. Meanwhile, make the topping: heat the oil in a frying-pan, add the onion, red pepper and garlic, if using, and fry gently for 5 minutes or until the onion is soft and lightly coloured. Remove the pan from the heat and stir in the mushrooms, oregano, vinegar and salt and pepper to taste.
5. Place the potato base on the baking sheet and spread the tomato puree over it, then top with the onion mixture. Arrange the cheese slices over the top.
6. Bake in the oven for 25-30 minutes or until the base is firm and the cheese is golden brown.
Oil a large baking sheet.
2. Make the base: sift the flour and salt into a large bowl. Add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs, then add the mashed potatoes and knead the mixture lightly until smooth.
3. Press the dough into a 25 cm/10 inch round and refrigerate.
4. Meanwhile, make the topping: heat the oil in a frying-pan, add the onion, red pepper and garlic, if using, and fry gently for 5 minutes or until the onion is soft and lightly coloured. Remove the pan from the heat and stir in the mushrooms, oregano, vinegar and salt and pepper to taste.
5. Place the potato base on the baking sheet and spread the tomato puree over it, then top with the onion mixture. Arrange the cheese slices over the top.
6. Bake in the oven for 25-30 minutes or until the base is firm and the cheese is golden brown.
serving amount
serves 4
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