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Potato pizzas


potato pizzas

If you are looking for a different appetizer or aperitif than usual, we recommend preparing potato pizzas without flour.

You can't resist pizza, whatever recipe you choose to use. The combination with tomato and mozzarella makes everyone agree, even if you decide to use potato pizzas as a base. Prepared without flour , with very few ingredients and little time, they are perfect both as an aperitif and for a family dinner.

Basically, all you need is to boil the potatoes, flavor them with eggs and butter and then cook them in the oven. They should then be seasoned, just like pizza , with tomato and mozzarella. The beauty of potato pizzas is that they are gluten-free and therefore also suitable for those who suffer from celiac disease or intolerance. What do you say, let's find out how to prepare them?

Mashed potatoes
Mashed potatoes

Preparation

How to prepare the recipe for potato pizzas

1

First, peel the potatoes , cut them into pieces of about 2 cm and boil them in plenty of salted water until they are tender. It will take about 20 minutes , but you can test the cooking by poking them with a fork.

2

While they are still hot, drain them and mash them with a fork to obtain a sort of puree. Let them cool before adding the butter and egg , mixing everything well.

3

Line a baking tray with baking paper and, with the help of a spoon, form 6-8 cm large pizzas, approximately 1 cm thick . Cook them at 200°C for 25 minutes .

4

Season them with a little tomato puree , oregano , salt and finally diced mozzarella and return to the oven at the same temperature for another 10 minutes . You can also add a few slices of salami if you like. We advise you to let them cool before serving.

By the way: for a tasty and very simple to prepare aperitif you can also prepare puff pastry pizzas but be careful because one leads to another!

Conservation

The potato pizzas will keep for a couple of days outside the refrigerator. Reheat them in the oven before enjoying them.

Read also
Pan-fried pizzas

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