Spud Lite: Potato Pizza Recipe
Potato and Pizza! Two of our favourite things! Put them together and you’ve got a combination the whole family can enjoy.
Little people also love to make pizza so your mini master chefs can give you a hand with this one, and if they prefer a cheese pizza (like our kids!) this one is perfect for parents who want something a little bit more gourmet and a little bit less ham and pineapple.
Serves: Makes 3 Pizzas
1kg fresh pizza dough
750gm bag baby Spud Lite potatoes, thinly sliced
1 1/2 cups pizza cheese
150gm prosciutto, thinly sliced
1/2 cup baby rocket
2 tbs olive oil
2 large brown onions, peeled and thinly sliced
1 tbs balsamic vinegar
2 tsp dark brown sugar
salt flakes and freshly ground black pepper
GARLIC & ROSEMARY OIL
1/2 cup extra virgin olive oil
3 cloves garlic, peeled and finely chopped
2 tbs chopped rosemary
salt flakes and freshly ground
1. Preheat Oven
Preheat oven to 250°C (230°C fan-forced) and if using a pizza stone place this in the oven to heat through.
2. Create Caramelised Onion
For the caramelised onion, heat olive oil in a medium saucepan over low heat. Add sliced onion, stirring until well coated. Cover and cook for 10 minutes or until onion is soft. Increase heat to medium, add vinegar, sugar, salt and pepper, stirring until sugar dissolves and begins to caramelise. Remove from heat and allow to cool.
3. Create Garlic and Rosemary oil
For the garlic and rosemary oil, place all the ingredients together in a small saucepan over a low heat and cook for 10 minutes, making sure garlic does not burn. Remove from heat and allow to cool.
4. Boil Spud Lite Potatoes
Bring a large saucepan of salted water to the boil. Add sliced potatoes, return to boil and cook for 2 minutes. Drain. Place warm potato slices in a mixing bowl and pour over half the garlic and rosemary oil, tossing until well coated, adding extra required.
5. Create Spud Lite Potato Pizza
On a clean lightly floured work surface, roll a dough ball into a 25-30cm round, approximately 5mm thick.
To assemble pizza, remove pizza stone from oven (if using) or lightly oil a baking tray and place prepared dough on top. Spread pizza base with a 1/3 of the cooled caramelised onion mixture, leaving a 2cm border around the edge. Scatter over the par cooked potato slices and pizza cheese. Place in oven and bake in preheated oven for 15 minutes or until cheese has melted and base is toasted. Scatter over some torn prosciutto slices and return pizza to oven for 2 minutes to warm through. Remove from oven.
6. Serve Pizza
To serve, sprinkle baby rocket over the top and cut into 6 – 8 slices.
ABOUT SPUD LITE POTATOES
25% LESS CARBS THAN THE AVERAGE POTATO
Spud Lite is a golden, creamy potato bursting with nutrition. Spud Lite is super tasty and incredibly easy to prepare. Providing a light, creamy and non-earthy flavour when mashed and a crisp, crunchy, soft pillow texture when roasted or fried, it’s versatility makes it the complete all-rounder.
Spud Lite is a potato variety that has come from natural cross pollination without any genetic modification. The growing period is 20 – 30% shorter than most other varieties, which means it needs less maintenance and feeding. It has also consistently shown that it has a longer shelf life than many other popular potato varieties – meaning less greening and less wastage. Spud Lite is exclusive to us, helping bring back the potatoes to its original glory.
For more information or Spud Lite recipes:
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