Potato Pizza

Ground:

1. Preheat the oven to 220 °. Line the tray with baking paper, slightly overlapping the long sides and lightly oil it. (I have a baking foil that can be used again and again, which cannot be seen in the picture). Peel the potatoes and cut them into large pieces. Put together with all other ingredients in a food processor and mix to a pulp. When there are no more pieces in it, try it to see whether it is spicy enough, add some seasoning if necessary, pour onto the tray, distribute it evenly and slide it into the oven from below on the 2 rails. The baking time is initially 15 – 20 minutes.

Covering:

1. If you want to make the tomato sauce yourself, here is the link: Tomato sauce Otherwise you can also take chopped tomatoes out of the can as an alternative variant (and it should go quickly), puree them a little, add herbs and pepper , Salt and a pinch of sugar to taste.
2. During the first baking time of the base, peel the onion, cut in half and cut the halves into thin slices. Wash the peppers and cut into thin strips.
3. After the 15-20 minutes have elapsed, the base should be lightly baked and have got some color. (But please do not compare with the original pizza yeast dough). Then take the tray out of the oven, first spread the tomato sauce on the bottom, sprinkle with oregano and season with pepper. Spread the onions, ham, salami and peppers on top and sprinkle with the cheese. Then push the tray back into the oven and bake for another 15 – 20 minutes ………… then just let it taste …….

Epilogue:

1. The base is of course not as crispy as a yeast dough, but well-baked it is a tasty alternative. With the topping you can “let off steam”, i.e. what and how everyone likes it, and what is still in the refrigerator. Since it is still about the topic of sustainability, I try to process even the smallest residue, using as little energy as possible and making it “family-friendly”. I still had the ingredients used here in the house, so they are not mandatory.