This pizza came about when I was working from home and needed lunch in a hurry. I had a few bits of leftovers in the fridge - bit of pizza dough, leftover mash from my husband's awesome fish pie (sadly no fish pie), some soon-to-be-expired chorizo sausage and a small, lonely hunk of Cheddar cheese.
It was staring me in the face, right? Potato pizza! I love potato pizza but normally I make it with thin slices of Maris Piper and rosemary. Using mash is easier, works a lot better, and makes for a more satisfying slice of pizza.
This is really easy to put together. You can use store-bought pizza dough, but making your own is very easy and tastes a lot better. You can also make this spicy hot or tone it down by using regular sausages instead of chorizo.
If you would rather make the rosemary potato pizza version (which is vegetarian) then spread some goat's cheese on the pizza base instead of the tomatoes and scatter mash (prepared as per recipe) on top. Sprinkle some rosemary and salt and you are good to go.
A note on mash. I know most people already know this but just in case... Never, ever make mash using a food processor - you will end up with a gluey horrible mess. Trust me. I found this out the hard way when I was trying to make baby food. Always mash with a fork or a potato masher.
For the pizza dough
Makes enough for 2 pizzas
350g | 2 3/4 cups strong bread flour
240ml | 1 cup tepid water
1 tsp dry active yeast
2 tbsp caster sugar
2-3 tbsp olive oil
For the topping
Makes enough for 1 pizza (double it if making 2)
2 medium Maris Piper potatoes, mashed with milk and butter
2 small tomatoes or handful cherry tomatoes roughly chopped
1 tbsp tomato paste
1/2 tsp garlic purée
Chili flakes (optional)
1 small chorizo sausage (more to taste)
50-100g cheddar cheese, grated
1 large egg
Paprika to season
Salt and freshly ground pepper
Note: You will need to make the pizza dough a few hours in advance or the day before.
Put the flour, sugar, yeast and salt in a bowl. Keep yeast and salt separate. Mix the water with the olive oil and add to the bowl. Either knead in a stand mixer for 5 minutes using the dough hook or knead by hand for about 10 minutes. Put the dough in an oiled bowl and leave to rise for 1-2h. If you are not going to use it immediately you can leave it to rise in the fridge for a few hours.
You can also use a bread maker to make this. Pour the warm water and olive oil into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast.
If you are making the mash, then peel and chop the potatoes. Put in a pot with water and 1 tsp salt and bring to the boil. Cook until tender. Drain, then mash with a splash of milk and 1 tbsp butter. Don't make the mash too smooth, you want a bit of texture. Leave it to cool (otherwise your egg will scramble!) then add the egg and grated cheese and roughly mix together with a fork.
Remove the casing from the chorizo, chop it up then and fry with a teaspoon of olive oil over medium-high heat. You only need to fry it for a couple of minutes.
Take the chorizo out of the pan but keep any spicy oil left behind. Drop the tomatoes in the pan with a splash of water. Add the tomato paste and season with salt, pepper and paprika. Pan fry for about 5 minutes.
When you are ready to make the pizza, preheat your oven as hot as it will go. Knock the air out of the dough and either roll or stretch it to fit a small oiled baking tray or do it free form on a baking tray lined with baking paper (or use a pizza stone if you own one).
Spread the tomatoes over the base. Add the mash spreading it sparingly over the top. Scatter the chorizo and season with paprika. Bake for about 15-18 minutes (depending on your oven).
This post is an entry for #MarisPiperBritMums Linky Challenge sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at wwwlovepotatoes uk
Note: any leftover pizza dough can be frozen - form it into a ball and rub olive oil over it then place in a freezer bag. Use within a month.