Potato pizzaPotato pizza
14 oz. (400 g) grated Prima Donna maturo
35 oz. (1 kg) potatoes
14 oz. (400 g) ready-to-use pizza dough
5½ oz. (150 g) quark with herbs
2½ oz. (70 g) tomato puree
3 tbsp. sunflower oil
10½ oz. (300 g) onions
7 oz. (200 g) cooked ham
2 tbsp. freshly chopped herbs (e.g. basil, chives)
60 ml whipped cream
salt and pepper
Cook the potatoes, allow to cool and remove the skins. Roll out the pizza down with a rolling pin so that it measures 25 x 40 cm, lay on a greased baking tray, and press the dough high against the edges and allow to rise for 15 minutes approx.
Thinly spread the quark on the dough, then spread the tomato puree over this and the 2 tbsp. of oil.
Peel the onions, cut into rings and lightly cook in the remaining oil. Dice the ham into blocks of 5 mm. Spread the onion rings and ham over the dough and sprinkle with herbs. Slice the cooked potatoes evenly and overlap pieces over the pizza, sprinkle with salt and pepper.
Stir 12.3 oz. (350g) of Prima Donna maturo through the whipped cream, spread the mixture over the potatoes and cover with the remaining cheese. Bake in a preheated oven at about 200ºC for about 30 minutes.
Delicious with a fresh salad.
Cabernet Sauvignon (red, South Africa)