Pizza on a bed of fries with mozzarella

Name: Pizza on a bed of fries with mozzarella
Ingredients: 1500 g potatoes; 1500 ml oil for frying; 150 g mozzarella; 2 kapia peppers; 100 g green olives stuffed with pimento; 7 tablespoons tomato passata

Pasta/Pizza - Pizza on a bed of fries with mozzarella by Norica O. - Recipia

Pizza on a bed of fries with mozzarella comes together in a golden layer with peppers, stuffed olives and tomato passata. The potatoes take the place of the dough, and I prefer it warm, cut into squares while the cheese is still soft; it’s easy to pick up and eat without a fork at a picnic, like a slice of pizza with a heartier base. Prep: 20 minutes. Cook: 45-50 minutes. Rest: 10 minutes. Total time: 75-80 minutes. Serves: 6. Approximately 530 kcal and 12 g protein per serving.

Ingredients

1500 g potatoes
1500 ml oil for frying
150 g mozzarella
2 kapia peppers
100 g green olives stuffed with pimento
7 tablespoons tomato passata

Preparation

1. Peel the potatoes, wash them and cut them into fries. Fry in batches in 1500 ml of oil, for about 20 minutes in total, until golden; transfer to paper towels. 2. Heat the oven to 200°C. Line a baking tray with baking paper, arrange the fries in an even layer and sprinkle three quarters of the grated mozzarella, that is, 112.5 g, over the top. 3. Wash the kapia peppers, chop them into small pieces and scatter them over the mozzarella. Bake for 10 minutes, until the cheese melts. 4. Dot the olives and tomato passata over the top, then sprinkle on the remaining 37.5 g of mozzarella. 5. Bake for another 15-20 minutes, until the pizza is golden. 6. Leave it to cool for 10 minutes, then cut into portions.

Notes

Serve it with a simple green salad, with the leaves torn into large pieces. Firm, yellow-fleshed potatoes are easier to cut into even fries; if you make them thicker, the thin ones will brown first. Dry them well after washing, before they go into the oil, so they don’t splatter and brown evenly. If the tomato passata is very watery, leave it in a sieve for a few minutes; excess liquid can soften the base. I really like how the fries show in each slice, almost like the strips in a savory potato tart. The portions keep in the fridge for up to 3 days; when reheating, the oven keeps the edges in better shape than the microwave. The stuffed olives can be replaced with 100 g of plain green olives, well drained. Mozzarella contains dairy.