Baked potato-crust pizza with tomato and mozzarella

Ingredients

For 1 serving

• Potatoes300 g
• Eggs1
• Potato starch15 g
• Chopped tomatoes80 g
• Mozzarella60 g
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Basil3 g
• Saltto taste

Contains: lactose, eggs

Method

1. Preheat the oven to 220 °C (conventional). Peel the potatoes and grate them coarsely, then wrap them in a clean tea towel and squeeze hard until almost no more water comes out.
2. In a bowl mix the potatoes with the egg, potato starch and a pinch of salt.
3. Spread the mixture on baking paper into a disc about 1 cm thick, pressing it down with the back of a spoon, and brush with half the oil.
4. Bake at 220 °C for 25 minutes, until the base is golden and crisp at the edges. Meanwhile season the chopped tomatoes with a pinch of salt and tear the mozzarella, letting it drain.
5. Top the base with the tomato, mozzarella and dried oregano and bake for another 8 minutes, until the mozzarella has melted.
6. Finish with basil and the remaining oil.