Potato crusted pizza

400g large potatoes

150g broccoli florets

175g self-raising flour

1 x 5ml spoon baking powder

2 x 5ml spoon mixed dried herbs                   

150ml semi-skimmed milk

2 x 15ml spoon tomato purée

2 tomatoes

75g wafer thin ham

50g smoked flavour cheese

Weighing scales, knife, 2 saucepans, colander, bowl, potato masher, sieve, 5ml spoon, measuring jug, wooden spoon, flour dredger, baking sheet, 15ml spoon, grater.

1. Pre-heat the oven to 225°C (425°F) or gas mark 7.

2. Prepare the ingredients:

• peel and cut the potatoes into even sized pieces;
• slice the tomatoes;
• grate the cheese.

3. Boil the potatoes for 15 minutes until tender. Drain and allow to cool, then mash.

4. Meanwhile, cook the broccoli florets in a small pan of water for 3 minutes, drain and set aside.

5. Sift the flour and baking powder into a bowl, add the potato and herbs and stir to combine. Add the milk and mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball.

6. Place on a greased baking sheet. Press out evenly to a 23cm round. Put into the oven to bake for 10 minutes. Remove the pizza base and lower the temperature of the oven to 200°C (400°F) or gas mark 6.

7. Spread the tomato purée over the surface; arrange the tomatoes on top then scatter over the broccoli and ham. Finally add the cheese then bake in the oven for a further 8-10 minutes, until the cheese has melted and the edge of the base is crisp.

• Use a cutter to make mini, bite sized pizzas.
• Use different ingredients such as tuna, olives and thinly sliced red onion.

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