Potato pizza bianco with mozzarella, beetroot and rosemary

Name: Potato pizza bianco with mozzarella, beetroot and rosemary
Yield: Serve 4
Ingredients: 2 buffalo mozzarella, thinly sliced; 2 medium-sized beetroots, roasted and peeled; 225 g hot, freshly cooked mashed potato; 1 free-range egg, beaten; pinch of salt; 225 g hot, freshly cooked mashed potato; 50 g unsalted butter; 125 g self-raising flour; 2 tablespoons olive oil; 2 medium-sized beetroots, roasted and peeled; 100 ml crème fraîche; 1 teaspoon fresh rosemary, roughly chopped

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A tasty pizza-style flatbread made of mashed potato, topped with sweet beetroot and mozzarella cheese. It makes a great light lunch option or unusual vegetarian starter. Always use the best quality buffalo mozzarella you can find as there are many cheap inferior makes on the market - it will make such a difference.

Ingredients

For the Flatbread

50 g unsalted butter
125 g self-raising flour
pinch

Pizza
Vegetarian

Method

Preheat the oven to 220°C/425°F/gas mark 7. In a bowl, rub the butter with the flour, add a pinch of salt and the hot mashed potato and lightly bind together. Turn the mixture out onto a lightly floured surface and knead it lightly. Using a floured rolling pin, roll out the dough into