Perfect Potato Pizza's for those hot summer evenings!

During our Open Farm Tuesday event, pupils from Ten Mile Bank Primary, made delicious potato base pizza's to take home for their tea adding an alternative twist to the traditional Italian recipe.

Why not have a go at making your own...

Ingredients:

Makes one 10"pizza

250g boiled white potatoes

50g butter

125g self raising flour

1/2 tsp salt

Method

Slice the potatoes into equal sized chunks, peeling the potatoes beforehand or leaving them in their skins if you prefer. Place the potatoes into a saucepan, cover with cold water and bring to the boil. Once boiled, turn down the heat and simmer for around 20 minutes until tender.

Add the butter to the potatoes and mash until the mixture is smooth. Ensure all the butter has melted and is evenly spread throughout the potato. Leave to cool.

Once the potato has cooled, sieve the flour and salt into the mashed potato, using your fingers combine the ingredients to form a soft dough. Add more flour where the consistency is too moist.

Place a small amount of flour onto the work surface, preparing an area to roll out the dough. Using a rolling pin roll out the dough into a 25 cm/10" circle, alternatively you can knead the dough using your hands. Place the pizza base onto a lightly greased baking sheet or pizza stone and pinch the edges gently to form a ridge.

Slice, grate, spread and chop your toppings to add to this delicious mashed potato pizza base!

N.B If the pizza base is not required for cooking immediately; you can cover it with cling film and chill it for up to 2 hours.

Topping suggestions:

Tomato puree

Green pesto

Red pepper, sliced

Mushrooms, sliced

Vine ripe tomatoes, sliced

Red onion, sliced

Grated mozzarella

A handful of fresh basil

1 garlic clove, peeled and crushed

A sprinkle of mixed Italian herbs

« BACK TO NEWS HEADLINES