Potato and Rosemary Pizza
So the interwebs tell us that today is “men make dinner day.” While a large part of us thinks, wake up people it’s 2018 and we’re strong independent women making our own way in the world - the other part thinks, thank goodness! any excuse to have a healthy dinner that we don’t have to cook. But gender role debates aside, yes there is such a thing as ‘healthy pizza’ and we can all thank the Shannon’s Kitchen Recipe book for introducing us to it!
You will need:
1/2 cup olive oil
3 cloves of minced garlic
2 medium potatoes, thinly sliced
1/2 cup grated tasty cheese
1/2 cup bocconcini
salt and pepper
For the base
1 cup quinoa, soaked in water for 8+ hours
1 tablespoon olive oil
1/2 teaspoon salt
Preheat your oven to 190 degrees. Drain the soaked quinoa thoroughly and place into the food processor along with the egg, 1 teaspoon of olive oil and salt. Blitz until the mixture becomes smooth.
Line a pizza tray with baking paper and spoon mixture out in the shape of a disk and bake for 15 minutes.
In a large mixing bowl combine the olive oil, rosemary, garlic, salt and pepper. Add in the thinly sliced potatoes and coat well. Lay the potato slices out onto a baking tray and bake for 10-15 minutes until they look a little golden.
Spread the rest of the oil from the bowl on the base. Layer on the tasty cheese followed by the roasted potato and top with the bocconcini.
Place the oven for another 10 minutes until the cheese is melted and the kitchen smells amazing.
So no matter which member of the household cooks this recipe, we can all agree that it is a tasty edition to any dinner table.
This recipe was sourced from the Shannon’s Kitchen cookbook. Check it out for this recipe and many other Monochrome HQ favourites.