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Potato Crust Pizza with Emmental Cheese and Fresh Tomatoes finished dish

Potato Crust Pizza with Emmental Cheese and Fresh Tomatoes

Recipe card for Potato Crust Pizza with Emmental Cheese and Fresh Tomatoes.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 500g (1 lb) potatoes, peeled and grated
  • 2 small onions, finely chopped
  • 1 egg
  • 4 tablespoons wheat flour
  • 80g (3 oz) Emmental cheese, grated
  • 1 tomato, sliced
  • Chives, chopped
  • Oregano
  • Salt, to taste
  • Pepper, to taste
  • Paprika
  • Oil

Method
 

Preparation
  1. Preheat Oven: Set your oven to 400°F (200°C). Grease a baking sheet with oil.
  2. Prepare the Base: In a large bowl, mix the grated potatoes, finely chopped onions, egg, wheat flour, half of the grated Emmental cheese, and seasonings (salt, pepper, paprika) until well combined. The mixture should have a dough-like consistency.
  3. Form the Crust: Spread the potato mixture onto the greased baking sheet, pressing it down to form a thin, even crust.
  4. Bake the Crust: Place in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and crispy.
  5. Add Toppings: Remove the crust from the oven. Sprinkle with the remaining Emmental cheese, then arrange tomato slices over the cheese. Sprinkle chopped chives and oregano on top.
  6. Final Bake: Return to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly.
  7. Serve: Let the pizza cool slightly before slicing. Serve warm for the best flavor.

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