Potatoes and rosemary pizza wraps
This pizza can also be a white pizza - leave of the tomato puree. We had it like that in Italy - it was one of our favourite pizzas.
Ingredients
- 8 wholewheat wrap [20cm ones - or else use half the amount of large ones]
- 8 tbsp tomato puree [optional]
- 600 g potato [cooked or roasted]
- 8 teaspoons fresh rosemary
- 4 teaspoons fresh thyme
- olive oil
- salt
- black pepper
- 400 g mozzarella cheese
Instructions
- Preheat oven to 200°C.
- (If you don't have left over potatoes - roast potatoes. Peal potatoes into medium sized cubes, toss in a little olive oil add salt and rosemary leaves. Place on a baking tray and roast for 15 min or till soft. Place the roasted potatoes on top of tomato smeared wraps and place in the oven for 10-15minutes.)
- If you have left over potatoes: Smear a little tomato puree evenly over the wraps and place them on a baking tray or a pizza stone - two at a time.
- Chop the boiled potatoes into medium cubes and toss in a bowl with the rosemary, thyme and season well with salt and pepper. Heat a frying pan with a little oil and fry the potatoes for a few minutes, till they start to take on a little colour.
- Scatter the potatoes evenly over the wraps filling the gaps with grated mozzarella cheese.
- Place wraps into the oven until crisp and golden. (approx 10-15min).
Notes
While the pizzas are baking in the oven, why not make a salad with a tangy dressing to go with these pizzas.
Tried this recipe?Let us know how it was!
