Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 24 baby/salad potatoes (or small new potatoes / or new ‘Queen’ potatoes)
  • 200g smoked streaky bacon
  • 140g grated cheese mix (example: gratin mix)
  • 4 tbsp tomato sauce
  • 140g canned pineapple rings, drained
  • A few fresh basil leaves
  • Salt and pepper
  • Olive oil
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Preparation time: 35 MIN Cooking time: 25-30 MIN
  1. Pre-heat the oven to 200°C (Alternative: Turn on the air fryer at 180°C, line the basket with baking paper). Put the baby/salad potatoes in a large saucepan. Cover with cold, salted water and bring to a simmer over medium heat. Cook for 10-15 minutes until soft.
  2. Place the potatoes on a lined baking tray (Alternative: Add to the air fryer basket). Use the back of a spoon/glass to press the potatoes until flattened. Form into two equal ‘pizza doughs’ (Alternative: In the air fryer, form one ‘pizza’ at a time). Drizzle with olive oil. Season with salt and pepper.
  3. Cut the pineapple rings in half.
  4. Top the potatoes with the tomato sauce, streaky bacon, grated cheese mix and pineapple. Place in the oven for 15-20 minutes until golden brown (Alternative: Place in the air fryer, set the setting to ‘vegetables’ or ‘potatoes’ at 180°C, bake for 10 minutes).
  5. Sprinkle with chopped fresh basil.
  6. (Alternative: repeat all the air fryer steps for the other ‘pizza’).

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