Potato Rosti Pizza

I love re-inventing leftovers for quick, easy (and definitely not boring) meals, where nothing goes to waste - and I actually came up with this recipe by accident at first! I wanted to make pizza for dinner, yet I didn't feel like making a pizza dough and had a whole lot of left over boiled potatoes from the night before. So I thought, why not go for the best of both worlds and make a pizza base out of potatoes?

And my oh my it was one happy accident! 

Potato rosti is a traditional and very popular Swiss dish, usually made from leftover boiled potatoes from the night before, grated and made into a cake-like shape, then cooked in a pan until golden and crispy on the outside. Basically, it's the equivalent of a giant hash brown!

It also happens to make a great base to add all your favourite toppings to, just as you would with a regular pizza. So once again, you can go crazy with different toppings and try out your favourite combos, or just keep it simple. Whichever you prefer - happy creating!

Ingredients

• potatoes, pre-boiled
• tomato paste
• herbs, fresh or dried (oregano, basil etc)
• veggies of your choice (I love tomato, mushrooms, zucchini, onion, spinach, basically every veggie!)
• (optional) extra toppings such as chickpeas/beans, olives, capers, smoked tofu etc

Method

1. Preheat your oven to 200 degrees celsius and line a baking tray with baking paper
2. Peel and grate the potatoes, then press them evenly onto the baking tray to make a pizza base. Make sure you press it down firmly so there are no holes! Then bake the base in the oven for about 15 minutes until slightly crispy
3. Take the pizza base out of the oven, then turn out onto a plate. Place back on the baking tray, this time with the crispy side down, and bake for another 5-10 minutes until golden
4. Now it's time to add on the toppings! Start by spreading tomato paste over the base, then sprinkle on some oregano (or any other herbs you like), followed by all the veggies and extra toppings of your choice
5. Place the pizza back in the oven and bake for another 10 minutes until golden and the toppings are all cooked through
6. Top with fresh basil and black pepper, slice up and enjoy your pizza!

Notes: 

• it's best to use potatoes that have already been cooked and left to cool down the day before
• you can also add other grated veggies to the base as well as potato if you like, such as sweet potato, pumpkin or zucchini
• (optional) add some dried herbs, garlic powder and black pepper to the grated potatoes before pressing them to make the base for some extra flavour
• you can also grate and use uncooked potatoes for the base, but the cooking times will vary!