Wild Mushroom Potato Pan Pizza

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 2 medium floury baking potatoes, such as Pentland Squire or Maris Piper
  • 225 g (8 oz) plain flour
  • 150 ml (¼ pint) milk
  • 1 teaspoon dried yeast
  • teaspoons caster sugar
  • Salt and freshly ground black pepper


    This pizza is made of a light potato dough topped with wild mushrooms and buffalo mozzarella.

    Preheat the oven to 200°C/400°F/gas mark 6. Wrap the potatoes in foil and bake for 1 hour or until tender. Remove from the foil and leave until cool enough to handle, then peel. Push through a sieve, then weigh the potato; you will need 200 g (7 oz). Leave to cool.

    In a bowl, mix together the cold potato, flour and some salt and pepper. Heat the milk to lukewarm, then add the yeast and sugar and whisk until the yeast has dissolved. Set aside until it froths.

    Stir the yeast mixture into the potato mixture and combine to form a dough. Turn out on to a floured work surface and knead for 5-8 minutes, until smooth and elastic. Place in a clean bowl, cover with a tea towel and leave in a warm place for 1¼ hours or until doubled in size.

    Turn the dough out again and knock it back. Roll it out to fit a deep 20-25cm (8-10in) frying pan with an ovenproof handle. Put it in the pan and set aside.

    For the topping, heat the butter in a frying pan, add the shallot and garlic and cook for 2 minutes. Add the mushrooms and sauté for 4-5 minutes, then season to taste.

    Distribute the mushroom mixture over the pizza dough, then sprinkle over the grated mozzarella. Bake for 15-20 minutes, until crisp and golden. Serve straight from the oven, with a crisp salad.