Today we’re going to make a magnificent potato pizza. The recipe is really simple, super-tasty and will have your guests lining up for more.
To start, you need a quarter red, yellow and green pepper, a large ripe but firm tomato, 10ml crushed garlic, and 15ml Italian herb blend. If you can’t find the herb blend in your supermarket, I have included the recipe below in the description.
Chop the tomato and place it in a bowl, dice the peppers and add these.
Add the garlic, and finally the dried herb blend. Stir this all together thoroughly and put it aside for the flavors to develop.
Take eight rashers of well smoked streaky bacon and cut this into bits, across the grain.
Cut 100g mozzarella cheese into squares, and slice 80g cheddar or Monterey Jack into 8 slices.
Peel 650g potato and dice it into cubes of 10mm in size.
Cut 2 squares of baking parchment, 300mm in size and place these on a baking sheet.
Fry the diced potato in your deep fryer at 180c or 350f until crispy and golden.
At this stage, turn on the grill, or upper element of your oven to maximum to preheat.
Transfer half of the fried cubes to each of the parchment squares.
Spread them into a circle keeping them slightly heaped up at the same time.
Divide the tomato pepper mixture evenly between the two and spread these over the top of the potato.
Pick up any stray bits and place these on top.
Place the cheddar slices on top of the heap in a cross formation.
Complete the cheese by scattering the mozzarella blocks evenly over each pizza.
Top each pizza with half of the bacon bits.
Give each pizza a generous gring of salt and pepper, and you’re ready to bake.
Transfer the baking sheet to the center of your oven to grill until the cheese is well melted, and the bacon is fully cokked and browning nicely on the edges.
Remove the pizzas from the oven and serve piping hot with a tall beer to keep it company.
1 x Large ripe tomato
10ml Crushed garlic
15ml Dried Italian herb mix (below)
8 x Rashers streaky bacon
80g Cheddar or Monterey Jack
Salt & pepper to taste
Oil for deep frying
For the Italian Herb Blend:
45ml Dried savory
45ml Dried basil
45ml Dried marjoram
45ml Dried oregano
45ml Dried chives
30ml Dried rosemary
15ml Dried thyme
15ml Dried sage
15ml Dried parsley
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