Recipe Index

Ingredients

• 2 lb 3 oz potatoes, whole and unpeeled
• 10½ oz canned tomatoes, crushed by hand
• 5¼ oz mozzarella cheese, drained and sliced
• 1 oz Taggiasca olives
• 2 1/2 tbsp salted capers, rinsed and drained
• 1/4 cup finely sliced white onion
• 1/2 tsp fine salt, plus more for the potato water
• 6 fresh basil leaves
• 2 tbsp extra virgin olive oil

Method

1. Put the whole potatoes in a large pot of salted water, bring to a boil and cook for 35 to 40 minutes until tender right through. Drain and leave until cool enough to handle.
2. Preheat the oven to 425°F. Line a baking tray with baking paper and brush with a little of the olive oil.
3. Peel the potatoes and cut them into slices about ½ in thick. Arrange the slices on the tray in a single layer; these are your pizza bases.
4. Brush the potato slices with the remaining olive oil and season with salt.
5. Stir the crushed canned tomatoes with a pinch of salt and spoon a little over each potato slice.
6. Top with the onion slices, mozzarella, olives and capers.
7. Bake for 15 to 20 minutes until the mozzarella has melted and is turning golden at the edges.
8. Scatter with torn basil leaves and serve hot as an appetizer.

Prep: 20 min · Cook: 60 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data