Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 or 3 potatoes for mashing (e.g. Rooster potatoes) (approximately 250 g)
  • 25 g low-fat cream
  • ½ tsp salt
  • 150 g flour, plus additional for flouring
  • 1 ball mozzarella cheese (250 g)
  • 8 slices smoked, streaky bacon
  • 2 sprigs of rosemary
  • Ground pepper
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Preparation time: 25 MIN Cooking time: 40 MIN
  1. Peel the potatoes and cut into pieces. Cook them in salted, boiling water then drain them and crush with a fork.
  2. Add the cream and the salt and mix until smooth. Refrigerate.
  3. Preheat the oven to 200°C/Gas 6.
  4. Cut the mozzarella and the bacon into pieces and set aside.
  5. Mix the mashed potatoes and the flour and knead to form a ball of dough.
  6. Turn onto a floured surface and cut into 4 equally sized pieces. Using a rolling pin, roll each piece into a 10 cm circle. Place the pizza bases on a baking tray lined with baking paper and cook them for 20 minutes.
  7. Remove from the oven and add the bacon and mozzarella, sprinkle with rosemary and freshly ground pepper. Place under the grill for 5 minutes until golden. Serve hot.


Top your pizzas to your liking, with baby spinach for a veggie version, or salmon, ricotta, and chives for a Nordic version.

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