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
  • 150ml (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-sized 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.