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.


Top tips:

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


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Melt, simmer and boil
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Mix, Stir & Combine
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Decorate & Garnish
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