Potato crusted pizza

Preparation time

15 mins

Cooking time

35 mins


  • 400g (14oz) large British maincrop potatoes, peeled
  • 175g (6oz) self-raising flour
  • 1 tsp baking powder
  • 2 tsp mixed dried herbs
  • 150 ml (5fl oz) milk


  • 150g (5oz) broccoli florets
  • 2 tbsp tomato puree
  • 2 tomatoes, sliced
  • 75g (3oz) wafer thin ham
  • 50g (2oz) smoked flavour cheese, grated



  1. Cut the potatoes into even size pieces and boil for 15 minutes in lightly salted water until tender. Drain well and allow to cool, then mash.
  2. Meanwhile, cook the broccoli florets in a small pan of water for 3 minutes, drain and set aside.
  3. Sift the flour and baking powder into a bowl, add the potato and herbs and stir to combine. Add the milk and mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball.
  4. Place on a greased baking sheet. Press out evenly to a 23cm/9” round. Put into the oven 225c/425f/Gas 7 to bake for 10 minutes. Remove the pizza base and lower the temperature of the oven to 200c/400f/Gas 6.
  5. Spread the tomato puree over the surface; arrange the tomatoes on top then scatter over the broccoli and ham. Finally add the cheese then bake in the oven for a further 8-10 minutes until the cheese has melted and the edge of the base is crisp.