Potato Pizza

Ingredients

• 300 g starchy potatoes
• Salt
• 70 g butter
• 150 g spelt whole‑grain flour
• 1 tsp Baking powder
• 400 g ripe tomatoes
• 2 balls mozzarella
• 150 g Emmental cheese (1 piece)
• Pepper
• 2 tbsp dried oregano
• 3 tbsp olive oil

Instructions

1. 1.

   Wash the potatoes, boil in salted water for about 30 minutes, peel and press hot through a potato ricer. Stir in butter and let cool.

2. 2.

   Add flour, baking powder and salt to the potato mixture and knead into a soft dough. Divide dough into two halves and roll each onto lightly greased pizza pans into round discs, slightly raising the edges.

3. 3.

   Wash tomatoes and slice thinly. Cube mozzarella, grate Emmental and mix both cheeses. Arrange tomato slices on the dough base, season with salt, pepper and oregano, then top with cheese. Drizzle a little oil over the pizza and bake for about 20–30 minutes in a preheated oven at 200 °C (180 °C fan‑forced; gas; level 3).