The long-chain carbohydrates of the potatoes ensure long-lasting satiety and provide a portion of immune-strengthening vitamin C. Although potatoes do not provide much protein, this is of high quality and even more valuable when combined with the protein from cheese. Calcium from the cheese strengthens the bones and keeps the teeth healthy, while magnesium, which is also contained in the cheese, ensures strong nerves.
You can also cover your pizza with other vegetables, preferably seasonal, to suit your mood. If you want to do without dairy products, replace the butter with margarine and replace the cheese with a vegan pesto. We recommend the vegan parsley pesto from this recipe.
- For the dough
- 300 grams
- 70 grams
- 150 grams
- 1 teaspoon
- ½ teaspoon
Rinse the potatoes and cook for about 30 minutes in salted water. Peel the cooked potatoes and press through a potato ricer. Add butter to the potato amd mix well. Leave the potato mixture to cool down.
Add the pastry flour, baking powder and salt to the potato mixture and knead into a soft dough. Divide the dough in half and roll out each on a lightly greased pizza baking sheet into round flat cakes, keeping the edges thick.
Rinse the tomatoes and cut into thin slices. Cut the mozzarella into small cubes and mix with Emmentaler. Arrange the tomato slices over the dough and sprinkle with salt, pepper and oregano. Top the pizza with cheese mixture and sprinkle with little olive oil.
Bake the pizza in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20-30 minutes.