Roberto's potato pizza

Ingredients for 1 servings:

• 800 g potatoes, mostly waxy
• 4 tbsp flour
• 1 tsp salt
• 2 tbsp oil, a good pinch of nutmeg
• 150 g ham, cooked
• 100 g mushrooms
• 1 onion(s)
• 2 can/n tomatoes, pieces, 400 g each
• oregano
• 100 g cheese (Gouda), grated
• 50 g Parmesan, grated
• Thyme
• salt and pepper
• 1 stalk(s) leek
• Garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy and juicy

Cook the potatoes in a little salted water, remove, peel, and let cool completely. Preheat oven to 250 degrees Celsius (482 degrees Fahrenheit). Coarsely grate the potatoes, add the flour, 4 tablespoons of water, salt, and nutmeg to the potatoes, and knead everything together. Oil a baking sheet and place the potato dough on top. Bake in the oven on the bottom rack for about 15 minutes. Cut the ham and mushrooms into larger pieces. Finely dice the onion with a little garlic, slice the leek into rings, and lightly sauté in a pan with olive oil. Deglaze with the canned tomatoes. Season to taste and let it simmer slightly. Spread the tomato sauce over the pizza base and top with the ham and mushrooms. Mix the two cheeses and sprinkle over the pizza. Bake the pizza in the oven on the bottom rack for about 15 minutes. You can, of course, add any toppings you like. This pizza tastes great hot or cold, if you have any leftovers.