Allyson Gofton - Potato Bread Pizza
- Publish date
- Friday, 11 Nov 2016, 11:48AM

Left over mashed spuds are usually relegated to pan fry ups such as bubble and squeak, or fish cakes but you can be far more creative with this much-loved family favourite. Fruit studded and pink iced Sally Lunn buns need mashed potato as do fish cakes, which can become café-chic by using smoked fish with lemon rind, capers and served with a wasabi Dressing. You can also use left over mashed spuds to make a substantial pizza dough. The potato creates a deep-pan like pizza dough with pleny of flavour and a moist texture.
Beyond making the dough into a pizza base, it can be rolled thinly, and baked like a focaccia bread with olive-oiled filled dimples all over the top of the dough and lashings of olive oil and salt.
For best flavour prove the dough in a cool kitchen; the longer it take to double in bulk the more flavour it will have.
Recipe:
Flat Potato Bread With Feta
Potatoes included in the crust of this flat bread give it a tender crumb with a crispy crust.
Ingredients:
About 500 grams floury potatoes
1 tblsp dried yeast
1 tsp sugar
1/2 cup warm water
3 tblsp oil (olive is nice here)
4 sundried tomato halves, chopped
2 cups flour
1 tsp salt
2 red onions, sliced
1/2 cup black olives
2 tblsp rosemary leaves
200 grams feta, crumbled
Method:
- Peel potatoes and cook in boiling, salted water until tender. Drain and mash. Set aside.
- Dissolve the yeast and sugar in warm water and leave for 10 minutes or until frothy.
- In a large bowl mix together the yeast, mashed potato, 1 tblsp of oil and the sundried tomato. Gradually mix in the flour and salt.
- Cover with greased cling film and leave in a warm place for 30 minutes or until doubled in bulk.
- Gently deflate the dough. Press out to a 28cm round. Transfer to a greased baking tray.
- Cook the onions in the remaining oil until tender but not brown. Cool.
- Scatter the cooked onions on to the dough. Sprinkle over the olives, rosemary and feta.
- Bake the bread in the lower half of the oven at 220°C for 35-40 minutes until cooked and golden. Serve immediately.
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