I adore pizza. It’s up there with disco and Project Runway for me: the absolute best of the best. But sadly, my preferred Dominos (large Pepperoni Passion with mushrooms and jalapeños) decimates both my weekly budget and my summer body aspirations at one and the same time. It’s also absolute full of salt, so I feel dehydrated and actually hungover the next day.
Instead, I have discovered potato pizza. It’s vegan (if you make the dough yourself, and certainly veggie either way); it’s super-simple to make; it’s cheap; and it’s relatively low-fat.
- Pre-rolled pizza dough (£1, in the chiller cabinet at ASDA)
- 2 white potatoes, skins left on
- 2 sprigs rosemary, finely chopped
- 4 garlic cloves (or a 2tsp garlic paste)
- Olive oil
- Salt and pepper
- Take the pizza dough out of the fridge and let it come to room temp for at least 15 minutes. Pre-heat the oven to 160C.
- Slice the potatoes as thinly as you can – aim for something you could read through. Two spuds should be more than enough, with room for errors.
- Unroll the pizza base on a baking tray (leave the baking paper on), and turn over 1cm at the edges.
- Smash the garlic and mix with the olive oil, a good pinch of salt and the rosemary. Smear all over the pizza base.
- Layer the potatoes so they’re just overlapping. Drizzle with a final splash of oil, then season generously.
- Pop in the oven for 12-15 minutes, then up the temperature to 200C for about 5 minutes. Voila!