A pizza made with a mashed potato base offers a unique twist on the classic dish. The soft, slightly chewy crust combines smooth mashed potatoes with flour and egg for structure, creating a hearty and gluten-light alternative to traditional dough. This pizza is comforting and flavourful, with classic Margherita ingredients like tomato sauce, fresh mozzarella, and basil, and the creamy potato base adding a rustic, earthy undertone. Perfect for experimenting with toppings or using up leftover mash!
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Ingredients: Makes 2 x 10 inch
For the Base:
- Mashed potatoes: 690g (~3 ½ cups)
- All-purpose/plain flour: 2 ½ cups (315g; adjust as needed)
- Egg: 1 large (50g)
- Salt: ¾ teaspoon (5g)
- Baking powder: 1 ½ teaspoons (6g, optional)
- Olive oil: 1 ½ tablespoons (22ml)
For the Topping: suggested, but make your own
- Tomato sauce or passata: ¾ cup (180ml)
- Fresh mozzarella: 1 ½ cups (225g), sliced or torn
- Fresh basil leaves: A generous handful (15-20 leaves)
- Olive oil: For drizzling (22ml)
- Salt: To taste (3g)
- Optional: Grated Parmesan cheese for extra flavour (30g)
Follow the recipe to mix, shape, and pre-bake the base.
- Bake until lightly golden and firm (about 10-12 minutes at 220°C/425°F).
Add your desired toppings and bake at 220°C/425°F for 8-10 minutes, or until the toppings are heated and the cheese is melted.
#backyardchef #pizza
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