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potato pizza

updated

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Ingredients for 3 servings:

  • 1 package of dough (dumpling dough)
  • 1 egg(s)
  • ½ small onion(s), finely chopped
  • 2 tbsp flour, gluten-free
  • some herbs (thyme, oregano, basil), dried
  • some salt
  • 1 tbsp olive oil or rapeseed oil for the baking tray
  • 4 tbsp pesto (tomato pesto)
  • 1 ball of mozzarella, sliced
  • 1 bell pepper(s), diced
  • 3 small tomatoes, sliced
  • 1 handful of olives, green and/or black, pitted, sliced
  • 15 slices of salami

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Pizza with a difference and gluten-free

Mix the dumpling dough with egg, salt, herbs, and flour. Spread the mixture on an oiled baking sheet. Spread a thin layer of pesto on top and top the base with peppers, salami, olives, and tomatoes. Finally, add the sliced ​​mozzarella to the pizza. Bake at 200°C (top/bottom heat) for 20-25 minutes. Of course, you can be as creative as you like with the toppings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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