One of my favouritest things to eat: potato pizza. It might sound kinda crazy, but it’s the real deal because the first time I had it was in Rome. So it’s authentic, ya know! Unlike putting pineapple on your pizza, why would you do that?!
Anyway – I thought I’d share how I make potato pizza.
Potato pizza
You’ll need an appropriate amount of pizza dough for the number of people you’re making it for.
– when rolled out the pizza dough is about the size of a regular baking sheet
‘Sauce’
3-4 good splashes of olive oil (yes, that’s a very precise measure!)
4 tablespoons of tomato passata (or use regular ketchup in a pinch)
150ml water
a bit of garlic powder/granules if you’ve got it
½ teaspoon of dried oregano
salt & pepper
Topping for 2-4 people
(depends on how hungry/greedy you are and whether you’re just having pizza or not)
3 medium sized potatoes, very finely sliced
2 tablespoons of olive oil
1 clove of garlic, finely chopped
1 fresh chilli, finely chopped
salt & pepper
dried oregano
1 small onion, chopped as you fancy
50-100 grams of fresh parmesan cheese, grated
Mix the ingredients for the ‘sauce’. You’ll get a fairly watery mix.
Put all the topping ingredients in a bowl and leave for about half and hour.
Preparing the pizza:
Roll out your dough and place on the baking sheet. Distribute the ‘sauce’ on the dough. Place the potato slices on top of that, they can overlap if you’ve got loads. Spoon the oil etc from the topping bowl onto the potato slices, you don’t want to miss any of that delicious garlic-y chilliness! Sprinkle dried oregano over the potato slices, then the chopped onion. Finish with the cheese and then a quick splashing of olive oil.
Bake for about 20 minutes in 200°C fan assisted oven. A bit shorter if your oven is hotter, of course! And longer if it’s cooler. When the cheese is golden, the pizza should be done!
It’s delicious when it’s hot, but it’s just as good when it’s cold, so you can use any leftovers in your pack lunch or take ’em on a picnic!