Potatoes for Caterers
Supporting the British potato industry
Potato Crusted Pizza
Prep Time: 15 mins
Cook Time: 35-40 mins
Serves: 10
INGREDIENTS:
900g (2lbs) large peeled British main crop potatoes350g (12ozs) self-raising flour
10ml/ 2 tsp baking powder
2.5ml/1/2tsp mixed dried herbs
300g (10oz) broccoli florets, blanched
300ml (10floz) milk
75ml/ 3ozs tomato coulis (Passato)
2 beef tomatoes, sliced
75g (3oz) wafer thin ham
50g (2oz) grated smoked flavour cheese or cheese of choice
METHOD:
1. Cut the potatoes into even size pieces and boil for 15 minutes in lightly salted water until tender. Drain well, return to a hot saucepan and mash. Place into a bowl and allow to cool.
2. Sift the flour and baking powder onto the cold mashed potato along with the herbs and seasoning, combine. Mix in sufficient milk to form soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball. Divide into 2 individual balls.
3. Place on a greased baking sheet. Press out evenly to a 23cm/9” round. Put into the oven 225c/425f/Gas 7 to bake for 10 minutes. Remove the potato pizza base and lower the temperature of the oven to 200c/400f/Gas 6.
4. Spread the tomato coulis (Passato) puree over the surface; arrange the tomatoes on top then scatter over the cooked broccoli and ham. Finally add the cheese then bake in the oven for a further 8-10 minutes until the cheese has melted and the edge and base is crisp.
5. Additional toppings of your choice may be added, avoid toppings with high water content.
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