Name: Rosti pizza
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1.2 kilogram floury potatoes, coarsely grated; 1/4 cup chopped chives; 2 eggs, lightly beaten; 1/3 cup self-raising flour; cooking oil spray; 150 gram bought roast red and yellow capsicum, chopped; 100 gram semi-dried tomatoes, chopped; 175 gram large button mushrooms, halved, sliced; 1 cup grated mozzarella cheese; 30 gram baby rocket leaves

Rosti pizza

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

1.2 kilogram floury potatoes, coarsely grated

1/4 cup chopped chives

2 eggs, lightly beaten

1/3 cup self-raising flour

cooking oil spray

150 gram bought roast red and yellow capsicum, chopped

100 gram semi-dried tomatoes, chopped

175 gram large button mushrooms, halved, sliced

1 cup grated mozzarella cheese

30 gram baby rocket leaves

Method

1.Preheat oven to 200°C/180°C fan-forced. Line 2 pizza trays with baking paper. Combine potato, chives, egg and flour in a large bowl. Season.

2.Place half the mixture on each tray; spread into a 23cm round. Using the back of a spoon, flatten neatly. Spray with oil. Bake for 30 minutes or until light golden. Sprinkle rosti with capsicum, tomato and mushroom. Top with cheese.

3.Bake for 15 minutes or until cheese melts. Using the baking paper, lift pizzas onto wire racks; slide off paper onto racks. Stand for 5 minutes. Serve pizzas topped with rocket.

Make pizzas just before serving. Roast capsicum is at the deli counter. Make ahead: Grate potato ahead of time; toss a little lemon juice through to prevent-potato browning before cooking. The right grater: Use the coarse side of a grater; vegetables will hold shape better on cooking. For crisp rosti: Squeeze out as much liquid as possible from grated vegies; use paper towels if necessary.
Note

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