Potato and Rosemary Pizza

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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!

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You will need:

1/2 cup olive oil

fresh rosemary

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 egg

1 tablespoon olive oil

1/2 teaspoon salt

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Step one

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.

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Step Two

Line a pizza tray with baking paper and spoon mixture out in the shape of a disk and bake for 15 minutes.

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Step Three

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.

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Step Four

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.

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Step Five

Place the oven for another 10 minutes until the cheese is melted and the kitchen smells amazing.

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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.

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This recipe was sourced from the Shannon’s Kitchen cookbook. Check it out for this recipe and many other Monochrome HQ favourites.

Ainsley and Kat