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    Home / Food & Drink / Recipes / Vegetarian Recipes / Potato and roasted garlic pizza

    Potato and roasted garlic pizza

    If you and your crew need a carb fix, this is it! A surprising – but delicious – combo that is suitable for vegetarians and those who can’t eat gluten.

    Suitable for Vegetarian | Dairy-free
    Makes 6 pizzas
    Prep time 1 hour 10 minutes
    Cook time 10–12 minutes

    Nutrients per serving:

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    480 kcal 8.6 g 1.4 g 13 g 7 g 84 g 5.5 g 0.15 g

    Ingredients

    • 2 whole heads of garlic
    • Olive oil for drizzling
    • 525g red-skinned potatoes, sliced finely
    • 16 pitted olives * halved
    • Basil leaves, to garnish

    For the sauce:

    • 2 tbsp olive oil
    • 1 small onion, diced
    • 400g tin cherry tomatoes
    • Large pinch dried oregano *
    • Pinch sugar

    For the dough:

    • 400ml lukewarm water
    • 1 tsp caster sugar
    • 2 tbsp olive oil
    • 7g sachet quick yeast *
    • 500g white bread flour *
    • ½ tsp salt

    * Available at Holland & Barrett

    Method

    Step 1
    Pour 400ml lukewarm water into a jug. Add the sugar, oil and yeast and stir to mix. Set aside for a few minutes for the yeast to get nice and bubbly. Sift the flour and salt together into a large bowl and make a well in the centre. Gradually add the liquid, bringing the dough together with your hand.

    Step 2
    Transfer to a floured work surface and knead the dough for 5 minutes until springy and soft. Shape into a ball and put back in the bowl. Cover with a damp tea towel and leave in a warm place for 1 hour to rise.

    Step 3
    Heat the oven to 200ºC/180ºC fan/gas mark 6. Remove the outer layers of papery skin from the garlic heads and then place whole in a square of foil and drizzle with oil. Wrap up and bake for 45 minutes or until soft. Set aside to cool.

    Step 4
    To make the sauce, heat the oil in a pan, add the onion and cook for 5 minutes. Add the tomatoes, oregano, sugar and some seasoning and simmer for 20 minutes until thickened.

    Step 5
    Add the sliced potatoes to a large pan of bubbling water and cook for 8-10 minutes until tender, making sure they are cooked through. Drain.

    Step 6
    Turn the oven up to 240ºC/220ºC fan/gas mark 8. Knock the pizza dough back and divide into 6 shape into thin rounds on oiled trays to make pizza bases. Top with the tomato sauce and potato slices then squeeze the garlic from their skins, mash a little and dot around the pizzas. Add the olives. Drizzle with a little oil and pop in the oven for 10-12 minutes until the dough is risen and golden. Garnish with basil and serve.

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