Crispy Potato Pizza

Crispy Potato Pizza

Vegetables on a crisp potato crust, with a smattering of tomato sauce and cheese.

Core: count points for any cheese you top this with.

4 potatoes shredded.
1 medium onion grated.
2 eggs, beaten.
1 oz semolina
1 courgette thinly sliced.
1 pepper any colour, chopped.
1 onion, thinly sliced.
2 cloves garlic, minced.
6 ounces firm tofu, crumbled or chopped very finely.(optional)
2 tomatoes, sliced.
2 tablespoons chopped fresh basil.
Passata.
Half fat cheese grated 2½ pts per 40g

Preheat oven to 425 degrees F (220 degrees C). Coat a 12-inch pizza or baking dish with non-stick cooking spray.

In a large bowl, combine the potatoes, shredded onion, eggs and semolina. Mix well and press into the prepared pan.

Bake for 15 minutes. Spray top of shell with cooking oil and bake for 10 more minutes. Place under grill for 3 minutes, until golden and crisp. Remove crust
from oven but leave oven on.

In a large bowl combine the courgette, green pepper, thinly sliced onion, garlic and tofu. Toss to combine.

In a large non-stick skillet/frying pan, sauté vegetable/tofu mixture until vegetables are just tender crisp.

Combine the tomato sauce and basil. Spread half of the sauce over the top to the potato crust. Top with the sautéed vegetables and sliced tomatoes. Pour the remaining sauce evenly over all. Top with the cheese.

Bake at 425F/220C/Gas 7  until cheese is melted or slightly lower heat if you want to make sure the veggies are cooked through.

Slice into wedges to serve.