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🍽️ Crispy Pizza with Potato Base

704 kcal · 30 min · 4 servings

Ingredients

• 300 g starchy potatoes
• salt
• 70 g butter
• 150 g spelt whole wheat flour
• 1 tsp baking powder
• 400 g ripe tomatoes
• 2 balls mozzarella
• 150 g Emmental (1 piece)
• pepper
• 2 tbsp dried oregano
• 3 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until they are soft.
3. 3. Peel the cooked potatoes while they are still hot.
4. 4. Press the potatoes through a potato ricer into a bowl.
5. 5. Stir the butter into the potato mixture.
6. 6. Let the mixture cool down completely.
7. 7. Add the flour, baking powder, and salt to the cooled potato mixture.
8. 8. Knead the ingredients into a soft dough.
9. 9. Divide the dough into two equal halves.
10. 10. Lightly grease two pizza baking sheets with oil if necessary.
11. 11. Roll each portion of dough on a sheet into a round flatbread.
12. 12. Press the edge of the dough slightly higher to form a crust.
13. 13. Wash the tomatoes.
14. 14. Slice the tomatoes into thin slices.
15. 15. Dice the mozzarella into small cubes.
16. 16. Grate the Emmental cheese.
17. 17. Mix the diced mozzarella with the grated Emmental.
18. 18. Distribute the tomato slices evenly over the dough base.
19. 19. Season the pizza with salt, pepper, and oregano.
20. 20. Sprinkle the cheese mixture evenly over the tomatoes.
21. 21. Drizzle the pizza with a little oil.
22. 22. Preheat the oven to 200 °C (180 °C with fan or gas level 3).
23. 23. Bake the pizza in the preheated oven for about 20 to 30 minutes.

Nutrition per serving

• kcal: 704
• Protein: 28 g · Fett/Fat: 48 g · Carbs: 40 g