Pizza made from potato dough

Ingre­di­ents (for a pizza) 

• 4 medi­um potatoes
• 3 tbsp Tapio­ca starch
• 1–2 tsp Ita­li­an herbs
• 1/2 tsp sea-salt
• 350ml Toma­to passata
• 2 stalks of celery
• 1–2 tsp ore­ga­no
• a few flo­rets of broccoli
• 3–4 mush­rooms
• 1/3 bunch of spring onions
• 1/2 red pepper
• 5 cock­tail tomatoes
• 1 clove of garlic

Pre­pa­ra­ti­on:

Pre­heat the oven to 200°C.

Peel the pota­toes and cook over steam. Let cool down. Knead with the tapio­ca starch (or pota­to flour), Ita­li­an herbs and salt. Roll out the dough thin­ly bet­ween 2 pie­ces of bak­ing paper with a rol­ling pin and first bake it wit­hout any top­pings for about 15–20 minu­tes, then turn it over and bake it again for about 5–10 minu­tes until the edges are nice and crispy. 

For the toma­to sau­ce, sim­mer the pas­sa­ta with the chop­ped cele­ry sticks, ore­ga­no and optio­nal salt for about 25–30 minu­tes. Then puree the sau­ce in the blender. 

Mean­while, steam the broc­co­li. Hal­ve the toma­toes, cut the pep­pers into small pie­ces or strips, cut the spring oni­ons into rolls and sli­ce the mush­rooms thin­ly. Chop gar­lic finely. 

Spread the toma­to sau­ce on the pre-baked piz­za dough and then top it gene­rous­ly with the pre­pared vege­ta­bles and sprink­le with ore­ga­no. Bake again in the oven for about 10 minutes. 

Bon appe­tit!