potato pizza

Ingredients for 1 servings:

• 1 kg potatoes, waxy
• Salt and pepper, about 1 level tbsp each
• 3 tbsp, heaped garlic powder
• 1 tbsp paprika powder, sweet
• 1 can of tomatoes
• salt and pepper
• n. B. garlic
• n. B. herbs
• 1 pack of mozzarella
• 1 pack of feta cheese
• e.g. bell pepper(s)
• n. B. Mushrooms
• e.g. artichoke(s)
• e.g. corn
• n. B. ham
• e.g. salami

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

Pizza with potato base, without flour dough, light, delicious

For the pizza base, wash and peel the potatoes, and slice them thinly with a slicer. Season with garlic, salt, pepper, and paprika. Arrange them one at a time, overlapping, directly on the baking sheet lined with parchment paper until they form a reasonable surface. I shape it so that it looks like a round pizza base. Place another sheet of parchment paper on top and weigh it down with a baking sheet. Ideally, place a pan or something similar on top of the baking sheet so that the potato slices stay flat while baking. Bake in the oven at 200°C for 50 minutes. The best way to remove the layer of parchment paper is to turn the entire sheet upside down and use a sharp knife to separate the parchment paper from the potatoes. To help, cover the paper with a cold, wet kitchen towel for 5 minutes. Season the chopped tomatoes with salt, pepper, garlic, and herbs and spread this sauce over the potatoes. Top with the cheese, then with the desired topping ingredients, and bake for another 20 minutes at 200°C. A light and delicious alternative to “normal” pizza dough.