Ingredients (for about 10 mini pizzas)
2 medium potatoes (preferably yellow-fleshed, firm potatoes)
2 tablespoons of extra virgin olive oil
Salt to taste
Black pepper to taste
1 teaspoon of sweet paprika
1/2 teaspoon of garlic powder
1 teaspoon of dried thyme
For the topping:
90 g of tomato sauce (already seasoned with a pinch of salt and a drizzle of oil)
100 g of stretched-curd cheese (such as mozzarella or scamorza)
A few cherry tomatoes, sliced
1/2 bell pepper, cut into thin strips
Dried oregano to taste
Fresh chopped parsley for garnish
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