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


Ingredients for 4

  • 2-3 floury potatoes (e.g. Rooster) for steaming/ baking (approximately 400g)
  • 2 balls of mozzarella cheese
  • ½ onion, peeled and finely sliced
  • 1 pizza dough
  • 2 tablesp. of fresh cream
  • Some small pitted olives
  • 1 teasp. of garlic powder
  • 30g of Parmesan cheese, shavings
  • 1 handful of rocket
  • 1 teasp. rapeseed or olive oil
  • Salt and freshly ground black pepper
Cooking time: 30 MIN

A gourmet pizza recipe with the incomparable taste of "homemade" potato-based pizza with a mozzarella topping, pitted olives, grated Parmesan cheese and fresh rocket for crunch and colour.

  1. Preheat the oven to Gas Mark 7, 220°C (425°F).
  2. Start by draining the mozzarella, then slicing/shredding it before draining again, otherwise your pizza soggy.
  3. Using a mandolin, cut the potatoes and onion into very thin slices, as if making crisps.
  4. Put the potato in cold water.
  5. Bring a pot of salted water to the boil and add the potato slices to it, cook for two minutes and drain well.
  6. Lightly oil your pizza dish. Roll out the pizza dough and place it on the dish.
  7. Spread the dough with fresh cream. Sprinkle with garlic powder.
  8. Then arrange the onions, potatoes, mozzarella and olives. Lightly season with salt and pepper.
  9. Bake for about 15 minutes.
  10. After 10 minutes of cooking time, check that the mozzarella has not released any water and if this is the case, remove it by gently tipping the pizza.
  11. When the pizza is ready, take it out of the oven.
  12. Add a few shavings of Parmesan cheese and fresh rocket. Finish with a drizzle of oil.

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Lekker van bij ons Bord Bia European Potato Trade Association