Potato Pizza

Potato Pizza

Categories: Breads, Pizza & Panini

Serves: 4 Preparation time: 15 mins Cooking time: 45 mins



  • 500g potatoes, peeled
  • 3 tbsp Filippo Berio Olive Oil
  • 75g self-raising flour
  • Olive oil for brushing


  • 3 tbsp Filippo Berio Olive Oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 200g can chopped tomatoes
  • Large pinch of sugar
  • 1 tbsp chopped parsley
  • 1 yellow pepper, seeded and diced
  • 175g cherry tomatoes, halved
  • 150g ball mozzarella cheese, drained and diced
  • A few basil leaves


Cook potatoes in lightly salted water for about 15 minutes until tender. Heat the oven to 200ºC/400ºF/Gas Mark 6.

Drain potatoes then return to the pan, add the Olive Oil and mash. Add the flour and mix to form a dough. Turn onto an oiled baking sheet and press out to an even round about 25cm. Brush the top with Olive Oil then bake in the oven for 15 minutes until the edge of the pizza begins to crisp.

While the base is cooking, prepare the tomato sauce, heat 2 tablespoons of the Olive Oil in a small frying pan, add the onion and garlic and cook over a medium heat until soft.

Stir in the chopped tomatoes and sugar and simmer for 5 minutes or until thickened. Season with salt and pepper then add the parsley.

Put the diced pepper and halved tomatoes into a bowl, add the remaining tablespoons of Olive Oil and some salt and pepper, toss together.

Take the pizza base out of the oven and spread the sauce over, add diced mozzarella cheese, pepper and tomatoes with juices and Olive Oil. Return to the oven and bake for 15 minutes. Scatter with torn basil leaves and serve.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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