How To Make Potato Base Pizza

There’s no getting away from pizza, and who would want to when it’s so versatile, so easy to make, and such a big favourite with practically everyone … Potato-based pizza is one of my favourites because there’s not much work in it and I think the results are as good as pizza made with a traditional dough base. I’ve generalized a bit with the quantity of flour because it’s hard to say on paper exactly how much you need, but start with 6 heaped tablespoons and if the dough still seems too sticky and doesn’t come away from the sides of the bowl easily, add some more. (Even so, potato pizza dough is softer and more pliable than traditional dough, which is why it’s important to bake it long enough to give it time to firm up properly.) The quantities given here are perfect for an average-sized rectangular oven tray, approximately 15 x 10 in (37 x 25 cm).

1. Step 1:

   Peel, boil and mash potatoes in the usual way.

2. Step 2:

   Put the potatoes into a large mixing bowl, sift in the flour and add 2 tbsp olive oil.

3. Step 3:

   Mix everything together with your hand to form a firm, but still fairly soft, stickyish dough.

4. Step 4:

   Grease the oven tray with a liberal amount of olive oil – more than you’d normally use if you were greasing the tray for baking

5. Step 5:

   Press the dough into the oven tray right up to the edges to make a smooth, even layer.

6. Step 6:

   Cook the pizza base in a preheated oven, Gas Mark 6–7 (200–220°C) for a good 20 minutes until the dough is crisp to the touch and golden brown all over.

7. Step 7:

   Spread the pizza base with a mixture of 1 part garlic purée to 3 parts tomato purée; add your favourite toppings with lots of grated mozzarella (or a mixture of Cheddar and mozzarella) and bake in a hot oven (as above) for another 15–20 minutes.