PAN PIZZA

This is very similar to the potato base pizza in Chapter 3,
‘Potatoes’, made even easier by the fact that you only have to whisk
an egg and some flour into half a packet of instant mash instead of
cooking fresh potatoes, but this dough is much looser so you’ll
probably find you have to eat the pizza with a knife and fork rather
than picking it up with your hands.
Although it’s a recipe for one it needs to be cooked in a fairly
large pan and you may still find there’s enough for two people,
depending on the amount of topping you put on the pizza and
how hungry you are …
(For suggested pizza toppings see the Pizza section in Chapter
2, ‘Kids’ Favourites’.)
1⁄2 packet (5 oz /142 g) instant mashed potato
1 egg
11⁄2 tbsp plain flour
(Milk)
1 cup of boiling water
Oil
Tomato purée
Garlic purée
Toppings
Grated cheese
Method
1. Empty roughly half a packet of instant mashed potato into a
bowl, pour on the boiling water and whisk vigorously with a
fork, adding the egg and sifted flour to make a thick paste. (The
potato mixture needs to be quite stiff but if it feels too dry
whisk in a little cold milk to get the right consistency.)
2. Warm some oil in a large frying pan and once it’s hot put the
potato mixture in and smooth it across the bottom of the pan
in an even layer.
3. Cook over a low heat for about 5 minutes while you preheat
the grill then put the pan under the grill and cook for another
5 minutes, or until the top is lightly browned.
4. Use the back of a tablespoon to spread the potato base with
tomato and garlic purée, then add your topping, sprinkle with
lots of grated cheese and finish cooking the pizza under the
grill until the topping is hot and the cheese is bubbling.
Tip
Buy individually wrapped value range pizzas from the
supermarket and customize them with ham and pineapple,
sliced sausages and red pesto, leftover Bolognese or chilli
sauce, tuna and sweetcorn, tomatoes and extra cheese …