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Potato Pizza with Tomatoes, Aubergines and Basil
Potato Pizza with Tomatoes, Aubergines and Basil is a modern Irish recipe for a classic vegetarian pizza of tomatoes, aubergines and cheese on a potato crust base. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato Pizza with Tomatoes, Aubergines and Basil.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
2
Rating: 
Tags : Vegetarian RecipesHerb RecipesVegetable RecipesCheese RecipesIrish Recipes
This is a classic modern Irish recipe for a pizza that's baked on a potato-based crust.
Ingredients:
675g floury potatoes, boiled in their skins until tender
25g butter
1 egg, beaten
1 tbsp fresh rosemary, finely chopped
40g freshly-grated Parmesan cheese
350g well-flavoured tomatoes, sliced into rounds
1 small aubergine (eggplant) [about 175g] thinly sliced
115g fontina or feta cheese
8 black olives
8 basil leaves, coarsely shredded
salt and freshly-ground black pepper, to taste
olive oil
Method:
Peel the potatoes then pass through a potato ricer or a fine-meshed sieve. Mix in the butter, egg, rosemary, cheese and seasoning.
Press the resultant mixture into a lightly-floured 25cm diameter pizza pan.
Brush the surface lightly with olive oil then arrange the tomato slices over the top (ensure they go out right to the edge).
Now add the aubergine slices, tucking them in between the tomato slices. Grate or crumble over the fontina or feta cheese, sprinkle with black pepper, dot with the olives and trickle over a little extra olive oil.
Transfer to the top of an oven pre-heated to 220°C (Gas Mark 7) and bake for about 25 minutes, or until the crust is golden.
Sprinkle the basil over the top, slice into wedges and sere.
