Ille's potato pizza

Ingredients for 1 servings:

• 2 large potatoes
• 1 egg(s)
• 2 onions, 1 x grated and 1 x fine rings for topping
• 1 pinch of salt
• 1 tsp oil, not WW then 1 tbsp
• Tomato sauce (hot chili or other spicy)
• 2 tomatoes
• ½ mozzarella, or a whole one if needed
• 100 g creamed spinach, in pillow form or chopped leaf spinach
• Herbs of Provence
• Salt, (tomato-mozzarella)
• Salt
• Garlic powder, to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW-suitable, as it is low in fat and the topping is rather Italian

My recipes are fairly low in fat, but the oil and toppings can be increased if necessary! Gently squeeze 2-3 large raw potatoes in a sieve to drain the liquid, then grate an onion. Add 1 egg and salt. Fry a large, thin rösti on both sides in a non-stick pan with a teaspoon of oil. You can also make this with the ready-made dumpling dough! Then add an egg to the mixture and a little milk! Thinly spread with hot chili, add a little garlic powder, 1 onion cut into very fine rings, and 2 tomatoes, also thinly sliced, on top. Arrange the creamed spinach in a pillow shape on top as desired. Thinly slice 1/2 mozzarella (not a whole mozzarella) on top and sprinkle with frozen Italian herbs! Sprinkle with freshly ground herbs de Provence and a little tomato and mozzarella seasoning, then bake in the oven at 190 degrees Celsius for 20 minutes. Put the mozzarella in the freezer for a bit beforehand, so it’s easier to slice thinly. Don’t overdo it, just sparingly, as you would with a pizza. Unfortunately, the crust won’t stay quite as crispy unless you use a pizza pan. But it’s still delicious! It’s worth a try, especially since it’s so quick to prepare. 1 pizza = 7.5 P at WW = pan or frying pan size 24 cm diameter!